Whether you’ve been part of the Whole30 community since the beginning or are just joining us (welcome!), chances are you know and love Autumn Michaelis. Our Whole30 Coaching Manager and mom of five (yes, five!) boys, Autumn has been sharing budget- and family-friendly Whole30 and Paleo meals on her blog Wholefoodfor7 for years—and in August 2022, she’s releasing the latest Whole30 Endorsed cookbook, Whole Food For Your Family. To say we’re psyched is an understatement.
Complete with more than 100 recipes that everyone at your kitchen table will love, Autumn’s book also shares her go-to tips for saving time and money when feeding a family, as well as her hacks for tackling picky eaters. We’re confident it’ll be your go-to every day of the week—but just in case you need convincing, you’ll be sold after making this Enchilada Dip Bake (which is straight out of the book!).
This gluten-free, dairy-free, Whole30, and Paleo dish is a simple one-dish entree solution to dinner. It’s also a great egg-free and nut-free option! With only 15 minutes of prep time, I can throw it together quickly and easily, and it makes a 9 x 13-inch pan, big enough to feed the entire family.
Just six ingredients to this dip, all of which I find at my local Walmart.
Note: dairy-free cheese is allowed on Whole30 if the ingredients are Whole30 compatible. You can learn more about why on this Whole30 blog post under the “nut cheese” section. I can’t personally 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!
Coconut cream comes in a can and is usually next to the canned coconut milk. It has a higher fat content than coconut milk, which allows for creamy results. Using coconut milk (even just the solid part of a chilled can of coconut milk) in this recipe is not recommended and will result in a watery, soupy dish.
If you are new to “nutritional yeast,” – it’s not used the same way as baker’s yeast, as this yeast is inactive and used as a flavoring. It usually comes as thin yellow flakes, enhances flavor (many feel it adds a vegan “cheesy” flavor to dishes), and is typically found in the condiment or spice section of the grocery store. You can see a Whole30 Approved version from The New Primal HERE.
I steam my chicken in the Instant Pot and then shred it using my hand mixer or standing mixer (you can find a video and detailed instructions on this easy shredded chicken method on my Instagram HERE). Make-ahead tip: I always prep extra steamed, shredded chicken and then freeze it for when I need it. You can also use canned shredded chicken — if that is accessible to you — just make sure it is Whole30 compatible.
We love this recipe scooped with my Homemade Tostones like sliders (how my boys devour it!), or it’s also tasty on top of steamed cauliflower rice. When served on top of steamed cauliflower rice or my Cilantro Lime Cauliflower Rice, this checks all the Whole30 meal template boxes with protein (shredded chicken), coconut cream (healthy fats), and veggies (cauliflower).
We love this recipe scooped with my Homemade Tostones like sliders (how my boys devour it!) or it’s also tasty on top of steamed cauliflower rice. When served on top of steamed cauliflower rice or my Cilantro Lime Cauliflower Rice, this checks all the Whole30 meal template boxes with protein (shredded chicken), coconut cream (healthy fats), and veggies (cauliflower).
Want more budget and family-friendly recipes and tips? I put all of my best money-saving strategies and recipes into Whole Food for Your Family, the newest Whole30 Endorsed cookbook. Pre-order your copy here!
Whole30 Enchilada Dip Bake
Whole30 Enchilada Dip Bake
- 1 (13-ounce) can of chilled coconut cream solid part only (see instructions)
- 1 (16-ounce) jar salsa verde
- 1/4 cup nutritional yeast
- 1 tsp garlic salt
- 5 cups cooked and shredded chicken (about 1.5 pounds)
- 1/2 to 1 cup Whole30-compatible, dairy-free cheddar sheese shreds (optional)
- PREHEAT the oven to 350°F.
- OPEN the can of chilled coconut cream. Drain and set aside the cloudy liquid (you can use this in smoothies or just toss it), reserving the solid white coconut cream.
- COMBINE the coconut cream, salsa, nutritional yeast, and garlic salt in a blender or food processor and blend until creamy.
- FOLD in the chicken.
- SPREAD the mixture over the bottom of a 9×13-inch pan and sprinkle with dairy-free cheese (if using).
- BAKE for 30 minutes, or until the mixture is bubbling around the edges. (If desired, prepare the tostones while the dip bakes.)
- SWITCH the oven to Broil and continue cooking until the top of the casserole browns.
- REMOVE the pan from the oven and let it cool for 10 to 15 minutes. (The sauce will thicken as it cools.)
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