Grain-Free Chicken Enchiladas
Chicken enchiladas are one of my family’s favorite meals because they are so easy to make, highly nutritious, and are delicious (even leftover!) This recipe comes packed with protein, fat, fiber. Combining these nutrients help keep your child full and nourished! These enchiladas are also gluten, dairy, soy, and corn-free, making them a great allergy-friendly meal for kids with autism.
This recipe is made with ingredients from Siete Foods, which is one of my favorite brands for allergy-friendly Mexican favorites. All of their products are made with high-quality ingredients and are grain-free, dairy-free, and soy-free. You can use the code AUTISMRD for 25% off all products on their website, but if you need it quickly, they are also readily available at most Whole Foods and other health food stores.
In addition to protein, fat, and fiber, this meal is a great source of B vitamins, vitamin D, vitamin C, calcium, iron, and zinc. You can customize this recipe by adding a variety of fillers like broccoli, riced cauliflower, zucchini, squash, sweet potato, beans, onions, or bell peppers according to your child’s sensory preferences and nutritional needs.
Ingredients
8 oz shredded chicken (check out our Instant Pot Shredded Salsa Chicken recipe!)
1 jar Enchilada Sauce. I love Siete* Green and Red Enchilada sauces and 365 Organic
1 package (8 tortillas) Siete* Tortillas (all varieties work)
Spray avocado oil
Non-dairy queso - use Siete* yellow or white queso or make our cashew queso recipe!
Optional:
Fillers like chopped, mashed, or finely diced (cooked) veggies like broccoli, riced cauliflower, zucchini, squash, sweet potato, beans, onions, or bell peppers
Toppings like mashed avocado/guacamole, sour cream/cheese (choose dairy-free if on a casein-free diet), or cilantro
*Note: Use the code AUTISMRD for 25% off at Siete Foods! You can also sign up with this link to get 30% off your first Thrive Market order.
Materials
A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.
Directions
Preheat oven to 350º F and prepare a 9x13 inch baking dish by spraying it with avocado oil and then pouring 1/4 of the jar of enchilada sauce to coat the bottom of the dish. Set aside.
Begin preparing the shredded chicken. Our favorite way to prepare it is our Instant Pot Shredded Salsa Chicken recipe!
Once the chicken is done, start warming the tortillas. Add spray oil to a medium pan and heat over medium heat.
Heat each tortilla for 5-6 seconds on each side until soft (do not let them get crispy or brown)
Roll each tortilla with 1 oz shredded chicken (and any other fillers) and place in dish
Once all enchiladas are in the dish, smother in the remaining enchilada sauce. Spoon excess sauce over the top if any enchiladas are not fully covered
Cover the dish with aluminum foil and bake for 15-20 mins
Uncover and drizzle with warm cashew queso. Garnish to your tasting!
Enjoy warm! Leftovers keep in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 enchilada | Makes 8 Servings
Calories: 215 | Protein: 8 grams | Fiber: 6 grams | Carbohydrates: 27 grams | Fat: 8 grams | Sugars: 6 grams
