These paleo chicken enchiladas are dairy free, grain free, and packed with flavor! Made with simple ingredients and a rich homemade sauce, they’re an easy, healthy dinner that tastes like classic enchiladas.
*This post has been updated with additional tips and information to help you get the best results.
These paleo chicken enchiladas are the perfect healthy twist on a classic comfort food, made completely dairy free and grain free without sacrificing flavor!
Tender shredded chicken is wrapped in soft tortillas, covered in a rich, savory enchilada sauce, and baked until warm and satisfying.
If you’re looking for dairy free chicken enchiladas that still taste like the real thing, this recipe delivers with simple ingredients and bold flavor.
It’s an easy dinner that feels indulgent while still fitting into a healthy paleo lifestyle.
Why You’ll Love These Paleo Chicken Enchiladas
These enchiladas have all the flavor of traditional enchiladas without the grains, dairy, or processed ingredients. The sauce is rich and savory, the chicken is perfectly seasoned, and the tortillas stay soft and satisfying.
They’re also easy enough for a weeknight dinner and can be prepped ahead of time, making them perfect for busy schedules.
What Makes These Enchiladas Paleo?
These enchiladas are made without grains, dairy, or refined ingredients, keeping them fully paleo while still delivering classic flavor. Instead of traditional tortillas, this recipe uses grain-free tortillas that hold up well when baked.
The homemade sauce and simple filling keep everything clean and wholesome without sacrificing the comforting texture you expect from enchiladas.
The Best Dairy Free Chicken Enchiladas (No Cheese Needed)
Traditional enchiladas rely on cheese for richness, but these dairy free enchiladas prove you don’t need it. The flavorful sauce and well-seasoned chicken create a dish that’s just as satisfying without any dairy.
You can absolutely add your favorite dairy-free cheese (I topped mine with dairy free shredded cheddar!) but the recipe is designed to stand on its own with bold flavor and great texture.
What You Need to Make Paleo Chicken Enchiladas
Because I used store bought sauce, tortillas and dairy free cheese, the recipe is relatively simple, ingredient-wise. I purchased everything for the recipe at Whole Foods.
(Keep in mind that if you don’t need the recipe to be strictly paleo, do not worry about using the exact brands listed!)
Here’s everything you’ll need to prepare the enchiladas:
- 2 tablespoons avocado oil or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups cooked, shredded chicken (a rotisserie chicken works well for this!)
- 1 (4-ounce) can diced green chiles
- sea salt and freshly ground black pepper
- 15 oz Seite Foods red enchilada sauce
- 8-10 Siete Foods Cassava Flour Tortillas (8 for the large burrito size, 10 for the smaller ones)
- 1 1/2 cups Dairy free cheddar shreds (I use Violife or Daiya – not paleo but vegan. You can also make the paleo cheese sauce from my chicken burrito casserole.)
- optional toppings: chopped fresh cilantro, chopped red onions, sliced avocado, dairy free sour cream (Forager brand, or make your own – instructions below.)
How to Make Paleo Chicken Enchiladas
Heat a skillet over medium heat and add the oil. Sauté the onion until translucent, then add the garlic and peppers and cook for about 2-3 minutes, until tender. Stir in the shredded chicken and diced green chilis, sprinkle with sea salt and pepper, and cook just long enough to heat through, then remove from heat.
To assemble the enchiladas, first gently heat the tortillas to make them easier to roll. I do this in a skillet with a bit of oil over med-low heat, warming each tortilla for about 10-15 seconds per side or until soft and pliable.
Spray a 9×13” baking dish with avocado oil or coconut oil cooking spray. Lay out a warmed tortilla, and spread about 1 1/2 tablespoons of sauce over the tortilla. Add a generous spoonful of the chicken mixture down the center, and if you’re using any kind of shredded cheese, sprinkle it over the chicken mixture. If using cashew cheese sauce, spoon a bit over the chicken mixture.
Roll up the tortilla and place it in the prepared baking dish. Repeat the process with the remaining tortillas. Spoon remaining enchilada sauce over each tortilla and top with shredded cheese (dairy free or real cheddar) if using. If using my dairy free cheese sauce, drizzle it all over the top of the tortillas.
Bake uncovered in the preheated oven for about 25 minutes until the tortillas are crisp around the edges and the cheese (either dairy free or cheddar) is fully melted. Top with your desired toppings and serve hot.
Dairy Free Cheese Alternatives for Chicken Enchiladas
I love all the Daiya products for dairy free cheese options that actually melt like real cheese, plus taste great. I also love Violife shredded cheddar for these! Daiya is not strictly paleo though, so I have another option for you!
I often make paleo “cheese” sauces with cashews that taste like they’re truly made with dairy – so tasty! You can also find store bought dairy free queso like Primal Kitchen. Unfortunately the Siete Cashew Queso is no longer available, as many readers in the comments recommended!
For a bit more work, but to keep these enchiladas strictly paleo you can make the cheese sauce from my chicken burrito casserole.
You can use the extra sauce as a dip or spread as it sort of doubles as queso. This way you get the cheesy flavor you want for the enchiladas with totally clean ingredients!
How to Make Paleo Sour Cream
While Forager sour cream is a great store bought paleo option, if you can’t locate it you can still have paleo sour cream!
All you need is a can of coconut milk or cream, chilled, a lemon or lime, and salt.
Mix 1/2 cup of thick, cold coconut cream with 2 tsp lemon or lime juice and 1/8 tsp fine sea salt.
I like to use the 365 brand (Whole Foods) for this as it’s very thick and creamy. Make sure you chill the can of milk or cream long enough so the water and cream separates and you can scoop out just the thick cream.
Feel free to adjust the salt and lemon to taste.
FAQ: Dairy Free Chicken Enchiladas
Are enchiladas usually dairy free?
No, traditional enchiladas are not dairy free since they typically include cheese either in the filling or on top. These paleo chicken enchiladas are made completely dairy free while still delivering the same rich, satisfying flavor as classic versions. There are great dairy free cheeses to replace the sprinkle of cheese on top! See above for my recommendations.
How do you make enchiladas without cheese?
You don’t need cheese to make flavorful enchiladas. A well-seasoned filling and a rich enchilada sauce provide plenty of flavor and moisture. These dairy free chicken enchiladas rely on bold spices and sauce rather than cheese for a comforting, satisfying result. See above for my dairy free cheese recommendations to make them as they are pictured here.
What can I use instead of cheese in enchiladas?
Instead of cheese, you can focus on a flavorful sauce and well-seasoned chicken to create richness. If you prefer, you can also add a dairy-free cheddar cheese shreds Like Violife or Diaya which are both perfect for this recipe.
Are these chicken enchiladas gluten free and dairy free?
Yes, these enchiladas are both gluten free and dairy free when made with grain-free tortillas. This makes them a great option for anyone avoiding gluten or dairy while still wanting a classic comfort food meal!
What tortillas work best for dairy free enchiladas?
Grain-free tortillas made from cassava or almond flour work best. Look for tortillas that are soft and flexible so they don’t crack when rolling. Warming them slightly before assembling helps them hold together.
Do dairy free enchiladas still taste good?
Yes! When made with a flavorful sauce and properly seasoned filling, dairy free enchiladas can taste just as rich and satisfying as traditional versions. This recipe is designed to deliver that classic enchilada flavor without any dairy.
Can I make dairy free enchiladas ahead of time?
Yes, you can assemble the enchiladas ahead of time and refrigerate them for up to 24 hours before baking. This makes them perfect for meal prep or an easy weeknight dinner.
Can you freeze dairy free chicken enchiladas?
Yes, these enchiladas freeze well either before or after baking. Reheat them covered to keep them from drying out.
Final Thoughts on These Paleo Chicken Enchiladas
If you’re looking for a dinner that feels comforting and satisfying while still fitting your lifestyle, these paleo chicken enchiladas are a perfect choice. They’re rich, flavorful, and completely dairy free, yet still taste like the classic version everyone loves.
Whether you’re making them for a busy weeknight or prepping ahead for the next day, this is one of those recipes that’s easy to come back to again and again. With simple ingredients and bold flavor, they’re proof that you don’t need grains or dairy to enjoy a truly delicious enchilada dinner.
Once you try them, they might just become your go-to recipe whenever you’re craving something warm, hearty, and full of flavor.
If you try these paleo chicken enchiladas, let me know in the comments how they turned out! And if you made any swaps or added your own toppings, I’d love to hear what worked for you.
Want More Mexican Inspired Paleo Recipes? Try One of These!
Mexican Cauliflower Fried Rice
Easy Paleo Chicken Enchiladas {Grain Free, Dairy Free}
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 2 cups cooked shredded chicken (a rotisserie chicken works well for this!)
- 1 4-ounce can diced green chiles
- sea salt and freshly ground black pepper
- 15 oz Seite Foods red enchilada sauce
- 8-10 Siete Foods Cassava Flour Tortillas 8 for the large burrito size, 10 for the smaller ones
- 1 1/2 cups Dairy free cheddar shreds*
- optional toppings: chopped fresh cilantro chopped red onions, sliced avocado, dairy free sour cream**
Instructions
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Preheat your oven to 350 F. Heat a skillet over medium heat and add the oil. Sauté the onion until translucent, then add the garlic and peppers and cook for about 2-3 minutes, until tender. Stir in the shredded chicken and diced green chilis, sprinkle with sea salt and pepper, and cook just long enough to heat through, then remove from heat.
-
To assemble the enchiladas, first gently heat the tortillas to make them easier to roll. I do this in a skillet with a bit of oil over med-low heat warming each tortilla for about 10-15 seconds per side or until soft and pliable.
-
Spray a 9x13” baking dish with cooking spray. Lay out a warmed tortilla, and spread about 1 1/2 tablespoons of sauce over the tortilla. Add a generous spoonful of the chicken mixture down the center, and if you’re using any kind of shredded cheese, sprinkle it over the chicken mixture. If using cashew cheese, drizzle a bit over the chicken mixture.
-
Roll up the tortilla and place it in the prepared baking dish. Repeat the process with the remaining tortillas. Spoon remaining enchilada sauce over each tortilla and top with shredded cheese (dairy free or real cheddar) if using. If using my dairy free cheese sauce, drizzle it all over the top of the tortillas.
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Bake uncovered in the preheated oven for about 25 minutes until the tortillas are crisp around the edges and the cheese (either dairy free or cheddar) is fully melted. Top with desired toppings and serve hot. Enjoy!
Recipe Notes
*You can also use real cheddar if you can have dairy. For a fully paleo option for cheese, try out the cashew cheese recipe from my chicken burrito casserole.
**you can use Forager sour cream or make your own with coconut cream - mix 1/2 cup of thick, cold coconut cream with 2 tsp lemon or lime juice and 1/8 tsp fine sea salt. I like to use the 365 brand (Whole Foods) for this as it’s very thick and creamy. Feel free to adjust the salt and lemon to taste.
***Nutrition is calculated using Daiya Cheddar Shreds and 10 grain free tortillas.
Nutrition
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When family is visiting or needs a substitute cook, this recipe is my go to. It’s a hit every time.
I loved this recipe! So yummy and very easy for a beginner home cook. Leftovers reheat well & the cassava flour tortillas held up very well. Adding to my list!