One of the cuisines I don't cook enough at home is Mexican food. I love it and it often gets forgotten. In college, chicken enchiladas were my go to meal since they required minimal work, were affordable and I had enough food leftover for a week. These chicken enchiladas are a healthier alternative to the ones I used to eat in college because they use Siete Foods almond-flour tortillas. I discovered Siete Foods tortillas last year and they are a staple in our house. They are the best grain-free tortillas I've ever had!
I hope you love this recipe as much as I do!
- 6 Siete Foods Almond Flour Tortillas
- 2 cups of shredded chicken
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1/2 an onion
- 3 cloves of garlic
- 2 tsp paprika
- 1 tbsp avocado oil
- salt & pepper to taste
- 1 cup of enchilada sauce (I use Frontera)
- 1 cup of Mexican blend cheese (can also sub for dairy-free cheese)
*Garnish with cilantro and sliced avocado
- Pre-heat oven to 375 degrees.
- Rinse and dice the onions, peppers and garlic.
- In a large saucepan heat avocado oil over medium heat and add the garlic and onions. Stir for 5 minutes until the onion is translucent. Then add the diced peppers and sautee for 10 minutes.
- Microwave the tortillas for 30 seconds - place a paper towel in between the tortillas so they don't stick together.
- Coat a casserole pan with enchilada sauce then add 2 tortillas and top with additional enchilada sauce, shredded chicken, peppers, onions and cheese. Repeat once more, then add the final 2 tortillas and cover with the remaining enchilada sauce and cheese.
- Bake for 15 minutes.
*If you make any of my recipes be sure to tag me @sullivanstreeteats so I can see all of your creations!
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