So, Blake was in the mood for enchiladas tonight, and I happened to have some chicken on hand. The last of the chicken was stockpiled in my freezer. So I whipped up a pan of chicken enchilada bake that seemed to do the trick for his craving. It's gluten-free, keto, and paleo.
If anyone knows of any great deals on free-range whole chickens, please let me in on the secret! I stock up on whole free-range chickens when I find them at Sprouts on sale. Otherwise, I don't have a great source for free-range chicken that doesn't break the bank.
Anyway, I came up with an "un-enchilada" recipe on the fly.
QUICK REFERENCE
📋 WHY THIS CHICKEN ENCHILADA BAKE RECIPE WORKS
- Four ingredients - and one pan, that's it.
- Ready in about 30 minutes - most of it is hands-off in the oven.
- Fits nearly every plate - gluten-free, keto, and paleo.
- Tastes like the real thing - without the tortillas or the carbs.
🥘 Ingredient Notes
- Chicken Breasts, Cooked and Shredded: Any cooked, shredded chicken works here.
- Green Chili: Adds that classic enchilada flavor.
- Enchilada Sauce: Use a large can, or make your own gluten-free version. Make it as wet as you would like; we like it really saucy.
- Shredded Cheese: Melts over the top and ties everything together.
🔪 Instructions
Step 1: Mix all ingredients together.
Step 2: Bake for 20 minutes in a 350-degree oven.
🍴 How to Serve
I serve this over chopped iceberg lettuce, but it's delicious over cauliflower Spanish rice too.
🥣 Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. This also freezes well for up to a month; just leave the cheese off before freezing and add it fresh when you reheat and bake it back through.
💭 TOP TIP
Make it as wet as you like it. If you prefer a saucier bake, add a little extra enchilada sauce before mixing, since the sauce carries the flavor here.
👩🏻🍳 Recipe FAQs
Yes. Skipping the tortillas and baking the shredded chicken, green chili, sauce, and cheese together still delivers the same core enchilada flavor, since the sauce and toppings are doing most of the work anyway.
Yes, rotisserie chicken works great as a shortcut here. Just remove the skin and shred the meat before mixing it in.
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Recipe
Chicken Enchilada Bake
Ingredients
- 3 large chicken breasts cooked and shredded
- 2 small cans of green chili
- 1 large can of enchilada sauce or 2 cups of homemade gluten-free enchilada sauce make it as wet as you would like, we like it really saucy
- Shredded cheese
Instructions
- Mix all ingredients together.
- Bake for 20 minutes in a 350-degree oven.
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