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Easy Green Chicken Enchiladas (Paleo & Gluten-Free)

Prep Time 15 mins
Cook Time 35 mins
Servings 6 servings


  • 1 rotisserie chicken, shredded
  • 1 jar Siete green enchilada sauce
  • 1 pack Siete tortillas
  • 1 bell pepper, chopped and cooked (omit if you don't have it)
  • 1.5 cups shredded organic/grass-fed cheddar
  • 1 large tomato, diced
  • 1 avocado, diced
  • 1/4 cup cilantro, diced
  • 1/4 cup red or green onion, diced


  • Preheat the oven to 400.
  • Shred the rotisserie chicken and toss with a little green enchilada sauce. Feel free to add any veggies here you like, I chose bell peppers and spinach.
  • Add a little enchilada sauce to the bottom of a pan. For easier cleanup, line the pan with parchment paper.
  • Add the chicken mixture to the tortillas and roll them up, then place them in the baking dish seam side down.
  • Once all the tortillas are stuffed, if you have leftover chicken you can just sprinkle it on top.
  • Add the whole jar of green enchilada sauce on top.
  • Sprinkle the cheddar all over.
  • Cover with foil and bake for about 35 minutes.
  • Remove from over, let it cool for 5-10, the add chopped tomatoes, onion, avocado and cilantro!
Tried this recipe?Let us know how it was!