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Healthy Enchiladas

Course Main Course
Cuisine Mexican
Keyword Dairyfree, Glutenfree, Paleo
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Kimberly Althauser-Lucas


  • 9×13 baking dish



  • Preheat oven to 375 and lightly grease a 9×13 baking dish. 
    2. Place tortillas on a plate and heat in microwave for 15 seconds. This will soften them up just a bit so they are easier to roll or you can warm each tortilla on a pan on the stove on medium heat. 
    3. To the end of the tortilla add about 2 tbsp of the refried beans. Add a small amount of chicken or ground meat on top of the beans at the end of the tortilla (about 2 tbsp). Gently roll the tortilla and place it seam side down into the prepared baking dish. Continue rolling until all tortillas are filled and placed in the baking dish.
    4. In a small bowl, combine 3/4 cup salsa verde or tomatillo salsa and the cashew queso. Evenly pour the queso mixture over the enchiladas and using a rubber spatula, spread to evenly coat.
    5. Bake for 20 minutes until the edges of the tortillas are golden brown. 
    6. Top with plain greek yogurt, olives, avocado, salsa, and cilantro.


  • Plain Greek yogurt or plain coconut yogurt
  • Fresh cilantro
  • Sliced black olives
  • Avocado
  • Salsa