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Clean Enchiladas Verdes

Gluten Free | Dairy Free 

enchiladas verdes (green)

If you’ve been following my Instagram account for any length of time, you’ll probably notice I post a lot of tex-mex recipes. I am a Texas girl through and through, and I love me some tex mex! (honestly, who doesn’t?)

Enchiladas are tough to make “clean” because the main components in your typical enchiladas are tortillas and cheese. I’ve omitted the cheese and added a lot more veggies, and the green sauce is to DIE for (seriously, expect to see a lot more recipes with this sauce as a base). I hope you enjoy them!


Recipe makes ~12 enchiladas


For the Enchiladas-

  • Tortillas of choice (I used Siete Foods Grain-Free Almond Flour Tortillas, you can find them at Whole Foods, Central Market and select HEB’s).

  • 1 lb shredded chicken thighs (see notes for how to cook chicken)

  • ½ cup red onion, diced

  • 1/3 cup shredded cilantro

  • 1 red pepper, diced

  • 2 T cumin

  • 1 T sea salt or Himalayan pink salt

  • 1 T black pepper

For the Verde Sauce-

  • 1 cup cashews, soaked in water for at least 30 min (no more than a couple hours)

  • Remainder of the cilantro bunch (-1/3 used for enchilada mixture)

  • 1 small jalapeno pepper, seeds & all, roughly cut up (omit the seeds if you are super sensitive to spicy)

  • ½ cup hot water (not boiling)

  • Juice of 1 large lime

  • 1 tsp sea salt


Preheat oven to 300 degrees F. Grease a 9x13 pan with avocado or grapeseed oil. Place the shredded chicken in a large bowl and combine it with the red onion, red pepper, cilantro and spices. Mix well, then place about ¼ cup of chicken mixture in each tortilla, rolling them up and placing them in the pan side by side. Bake at 300 degrees F for 12-15 minutes, just enough the get the enchiladas hot on both the outside and inside.

While the enchiladas cook, prepare the verde sauce. Drain the cashews from the water, then place the cashews and remaining sauce ingredients in a high-power blender or food processor and blend for 20-30 seconds.


Remove enchiladas from oven, place them on place or serving platter and pour sauce over them. Optional garnish with cilantro.


 If you are buying uncooked tortillas, make sure to cook them before preparing the tortillas. The almond flour tortillas that I used taste great, but they are delicate so I cooked them and then left them to cool on top of a rolling pin so they would cool in a rounded shape (easier for rolling up the enchiladas).

For the chicken, I cooked it in my Instant Pot. I placed a drizzle of grapeseed oil at the bottom of the pan, then layered the chicken thighs and put some Mexican spice blend, lime juice and 1/3 cup water in there. Cooked on High pressure for 10 min. You could also cook the chicken in the crockpot, or buy a rotisserie chicken if you can’t be bothered to make it 😉

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