Monica is not the only one loving the number seven.
I used to not like enchiladas. No, I take that back. I used to THINK I did not like enchiladas because I was too scared to try them. I am one of those people who gets the same thing to eat every time I go to the same restaurant, so why in the world would I try a new dish? Well one time a good friend brought over their baked enchiladas for us to eat when we were going through the loss of my mom, and it was something that I actually ate and could taste in a time where I was never hungry and everything tasted the same. Ever since then, I have loved enchiladas.
For these baked enchiladas, we will need some items made by Siete (Siete translates to “Seven” in English for those of you who don’t know your Spanish). Siete Foods is a food brand that I have grown to love over the last few years. They are Whole30 and Paleo friendly and make things like queso, taco seasoning, tortillas, and more all without without grains, gluten, dairy, or refined sugar. I was SHOOK the first time I looked at canned enchilada sauce and realized how much sugar was in there. No. Thank. You. My sugar is reserved for cookies, cakes, and ice cream-not tomato based sauces. From there, I always use Siete enchilada sauce. This recipe calls for using their grain free tortilla soft shells as well. You can find these in the freezer section of Whole Foods (and probably other stores too, but this is where I can get them easily). And honestly, when they started making cashew queso (and I didn’t have to make my own anymore), well that’s when I became a Siete Foods fan and now I almost exclusively use them. This recipe features a lot of their products, but you can always substitute for your favorite brand as well, especially if you have no dietary restrictions. (And I think this goes without saying since I think my blog is only being read by friends and family, but this post is not at all sponsored by them-I just love their stuff).
These baked enchiladas are very easy to make with the help of Siete and a store bought rotisserie chicken. The recipe requires you to sauté some peppers, onions, and seasoning and then mix with the shredded chicken. From there, you grill up the tortillas (I outline two ways to do it, depending on your preference and stove set up). You layer the bottom of your glass dish with enchilada sauce and then fill the tortillas with the chicken mixture and roll them up, placing them seam side down into the dish. Top with enchilada sauce and bake in the oven for a few minutes. You top with your queso and put everything back in the oven for a few minutes, garnish with a little cilantro and you have yourself some baked enchiladas! Enjoy!
- 1 bell pepper, diced
- ¼ of a medium-sized white onion, chopped
- 1 jalapeno, chopped
- 1 TBSP minced garlic
- 1 TBSP olive oil (Optional: Additional 1 ½ TBSP olive oil for heating up the tortillas)
- 4 cups of cooked shredded chicken
- 1 15 oz jar of Siete red enchilada sauce
- 8 grain free soft tortillas (I use Siete Cassava flour ones, but any type will do)
- 1 jar (10.8 oz) of Siete Cashew queso
- ¼ tsp cumin
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp chilli powder
- 1 TBSP chopped fresh cilantro (optional)
- Preheat oven to 350 degrees fahrenheit
- Using a small pan, add 1 TBSP olive oil and let it heat up. Once hot, add your diced peppers, onion, and jalapeno.
- Sauté for a few minutes until the onion is translucent and the peppers are soft.
- Add minced garlic and cumin, paprika, garlic powder, onion powder, salt, pepper, chilli powder. Sautee for 3-5 minutes and remove from heat.
- Take the pepper and onion mixture and mix in a large bowl with the shredded chicken. Stir until well combined. Set aside.
- Now you need to slightly cook the tortilla shells. You need to slightly cook them, but leave them soft and flexible to roll. You can do this one of two ways:
- If you have a gas stove, turn a burner on low-medium heat and place the tortilla shell over the open flame. Leave for 3-8 seconds and flip. Heat for another 3-8 seconds and remove from heat. Repeat with all tortilla shells.
- Using the pan you sauteed the peppers and onions, add ¼ tsp of olive oil over medium-high heat. Place a tortilla in the pan and heat for 10-25 seconds. The first few seconds the tortilla is in the pan, use your tongs to move the tortillas in a circle so the oil is evenly distributed across the surface area of the tortilla. Flip the tortilla and cook for another 10-25 seconds before removing completely from the heat. Repeat with all tortilla shells. You will likely only need to add oil to the pan every other tortilla shell you cook.
- Using a 9 x 13” (you can use a slightly smaller one if needed and all 8 enchiladas will fit) casserole dish, pour just enough enchilada sauce to cover the bottom of the dish
- Take a heaping ¼ cup of the chicken and pepper mixed and add to the middle of a tortilla shell. Roll up carefully and place seam side down into the dish
- Repeat with the remaining 7 shells.
- Pour remaining enchilada sauce on top of the enchiladas. Use a spatula if needed to evenly spread.
- Cover the dish with foil and cook for 15 minutes.
- Remove from the oven and top with a jar of cashew queso (again, using a spatula if needed to evenly spread).
- Add back into the oven (this time NOT covered with foil) for 10-15 minutes, until bubbling.
- Garnish with cilantro if desired and enjoy!
- I typically have ½ to 1 cup of the chicken mixture left over, which is great if you can fit a few more enchiladas in your dish. Otherwise, it is great on a salad or a stuffed sweet potato.
- For the shredded chicken in this recipe, I typically buy a pre-cooked rotisserie chicken from the grocery store. This yields about 4 cups of shredded chicken. Just be mindful of the ingredients if you are eating Paleo, as sugar is a common ingredient in the seasoning of these chickens. You can also cook chicken and shred using your electric mixer.
- You can always substitute the siete grain free tortillas with your favorite tortilla, especially if you are not eating Paleo.
- If you do not have dietary restrictions around dairy, you can also substitute the Siete spice cashew queso with real queso or shredded cheese.
- These enchiladas are best served with fresh pico de gallo, salsa, or guacamole. If there are no dietary restrictions, sour cream is fantastic as well.
- If you are vegetarian or vegan, replace the cooked chicken with beans or fully cooked/mashed sweet potatoes.
- Green onions also make a good garnish instead of or in addition to the cilantro.
- This recipe yields 4 servings.
- This post contains affiliate links.