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Whole30 Enchilada Dip Bake

Whole30 Enchilada Dip Bake

This six-ingredient recipe from the upcoming Whole30 Endorsed cookbook Whole Food For Your Family feeds a crowd in a flash on busy weeknights and is loaded with creamy, “cheesy” enchilada-inspired goodness you’ll want to scoop up straight out of the pan.
4.15 from 34 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Appetizer, dinner, lunch, Main Course, Side Dish
Servings 8 people


  • 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 9x13-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.)
  • ENJOY!


Pro tip: For simple-as-possible shredded chicken, steam it in the Instant Pot and then use a hand or stand mixer to shred it up.
Keyword appetizers, casserole, chicken
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