There’s a lot to love about this Whole30 Enchilada Dip Bake. It’s a Whole30 casserole that is quick and easy to put together, makes a 9×13 pan big enough to feed the entire family. Or it’s a great appetizer to bring to your next event!

This Enchilada Dip Bake is Whole30, Paleo, gluten-free, dairy-free, nut-free and egg-free. We love pairing it with Tostones, though it’s also delicious on some cauliflower rice. We pair it with my Cilantro Salsa Slaw for a complete easy meal.

It’s budget-friendly and family-friendly, made with ingredients I find at my local NorCal Walmart. It makes 8 servings, coming in at $2.09 per serving. 

The Easiest Shredded Chicken

This Whole30 casserole calls for 5 cups shredded chicken. I steam my chicken in the Instant Pot and then shred it using my hand mixer or standing mixer. You can find a video of how I do this here. 

Make-ahead tip: I always prep extra steamed, shredded chicken and then freeze it for when I need it. It’s a great make ahead for this recipe as well as my Basil Chicken Tomato Soup.

About that Coconut Cream

I get a lot of questions about coconut cream. Coconut cream is similar to coconut milk but is much thicker and four times richer. Make sure to use canned coconut cream in this recipe. Using coconut milk will result in a watery texture.

What’s Nutritional Yeast?

Nutritional Yeast is not the same as baker’s yeast. Though it’s derived from baker’s yeast, it’s been deactivated and cannot make things rise. Instead, it’s a commonly used for a cheesy dairy-free flavor. Don’t leave it out of this Whole30 Enchilada Dip bake – it’s essential to the flavor! I get mine at Walmart or Trader Joe’s.

Whole30 Dairy-free Shredded Cheese??

Dairy-free cheese is allowed on Whole30 if the ingredients are Whole30 compatible. (Learn more about why on this Whole30 post under the “nut cheese” section.) I can’t find any “cheddar” shreds in my area that are Whole30 compatible. But never fear! The cheese shreds are optional, and this dish is still delicious without them! The Whole365 brand of shredded cheese from Whole Foods currently is the main compatible option.

If you are not on a Whole30, my favorite brand of dairy-free cheese is Violife. It melts like a dream and is the closest to traditional cheese we have found so far. Plus, it’s nut-free!

This recipe is a sample from my cookbook Whole Food for Your Family, which has 100+ budget- and family-friendly recipes. You can learn more or grab a copy of my cookbook HERE!

Enchilada Dip Bake

Autumn @wholefoodfor7

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings 8 people

Ingredients

  

• 1 13-oz can chilled coconut cream, solid part only (see directions)
• 1 16-oz jar salsa verde
• 1/4 cup nutritional yeast
• 1 teaspoon garlic salt
• 5 cups shredded chicken
• 1/2-1 cup dairy-free cheddar cheese (optional)
• 1 batch Tostones (Whole30) or other gluten-free chip of choice (not Whole30), for serving Optional

Instructions

 

• Preheat the oven to 350 degrees F.
• Open the can of chilled coconut cream. Drain and set aside the cloudy liquid (you an use this in smoothies or just toss it), reserving the solid white coconut cream.
• In a blender or food processor, combine the coconut cream, salsa, nutritional yeast, and garlic salt and blend until cream. Fold in the chicken.
• Spread the chicken mixture over the bottom of a 9x13 inch dish and sprinkle with cheese, if using. Bake for 30 minutes, or until the mixture is bubbling around the edges. Turn the oven to Broil and continue cooking until the top of the casserole browns.
• Once brown, remove the pan from the oven and let it cool for 10-15 minutes. The sauce will thicken as it cools.
• While the enchilada dip bakes, prepare tostones, if using. Serve the dip with tostones or chips, if desired.