Recipes : 3 Whole30 Mexican Recipes
Updated: Feb 3
RECIPE 1 : Easy Chicken & Collard Green Enchiladas
This easy chicken & collard green enchiladas recipe is perfect for a simple prep meal, is kid friendly, and a family favorite. This recipe makes leftovers delicious, plus it’s Whole30, Paleo and Keto!
1 pound of boneless, skinless chicken breast or tenderloins
1/2 cup salsa from Padgett’s Produce
1/2 carton (or 8 oz) of bone broth; I used Kettle & Fire Coconut Curry Bone Broth
1 can olives, sliced
1 bunch of collard greens or dinosaur kale from Solway Farms
1/2 bottle of enchiladas sauce; I used Siete Red Enchilada Sauce
Place chicken in a non stick pan with salsa, bone broth and olives. Place pan on a medium heat stove top and cover with lid.
Wash and dry collard greens, then remove thick bottom stem with knife. Cutting is best done on top of a cutting board.
Grab a medium sauce pan and fill halfway with water. Place on a high heat stove top. Wait for water to boil.
Check on the chicken mixture. Shred chicken with a fork as it continues to cook.
Once the water comes to a boil, add collard greens. Allow collard greens to cook in water for about 30 seconds. With tongs, remove collard greens and place them into a bowl of very cold water. Allow collard greens to cool in water, then remove from cold water with tongs. Place cooled collard greens onto dry towel and pat dry. TIP: This process is called ‘blanching.’ It will help soften the leaves and stem for an easier bite.
Check on the chicken mixture again. Continue to shred chicken with fork until chicken is fully cooked and shredded.
Spoon the fully cooked chicken mixture into a cool, dry collard green leaf. Roll the collard leaf into a ‘burrito’ by folding in the edges while rolling.
Place the collard green roll into a baking dish. Once all collard greens are filled, rolled and placed into a baking dish, pour the enchilada sauce on top. TIP: My bundle of collard greens allowed for 10 small enchiladas.
Place baking dish into a 375 degree oven for 10-15 minutes, or until sauce is bubbling.
Carefully remove baking dish from oven, serve and enjoy!
TIP: I had a surplus of shredded chicken mixture, so I refrigerated over night and enjoyed an enchilada salad the next day! I simply warmed up a portion of the shredded chicken mixture with 2 Tablespoons of enchilada sauce. Then I placed it on top of a bed of spring mix (Solway Farms), arugula (Modern Heritage Farm), and micro greens (S&B Bell Farms). It was YUM for 2 straight days!
RECIPE 2 : Easy Homemade Guacamole
This easy homemade guacamole recipe was created by my sweet and very appreciated Mother. It’s a delicious avocado salsa that will enhance the favor of any dish! It’s ready in minutes, made with 4 food ingredients and spices on hand. It’s kid friendly for prepping and eating; thus becoming a family favorite! Also it’s Whole30, Paleo, and Keto.
1/2 Red Onion, minced
Cilantro, to taste
1 lemon, or lime
Salt, to taste
Optional: garlic powder, cumin powder, cayenne powder
1) Cut avocados in half, remove seed, and scoop out avocado flesh into bowl.
2) Minced red onion finely. Add red onion to bowl.
3) Add cilantro, squeeze lemon or lime, and salt to bowl.
4) Mash together.
5) Serve and enjoy!
RECIPE 3 : Easy Taco Casserole, Quarantined Edition
Go to www.wholekitchensink.com/taco-casserole/ for the full, wonderful recipe.
My quarantined edition was a result of lacking several ingredients, nonetheless, it called for my can of olives and resulted in a delicious dish!
2 pounds ground beef
1 Tablespoon Avocado oil
1 cup mild salsa
1 can olives, sliced
1 large sweet potato, diced
1 Tablespoon dried, minced garlic
1 Tablespoon dried, minced onion
2 teaspoons dried paprika
2 teaspoons dried cumin
Salt & Pepper to taste
Preheat oven to 350 degrees.
Pour the avocado oil in the bottom of a large skillet. Place the beef in the skillet, and brown meat over medium heat. Add garlic, onion, paprika, and cumin to the meat as it browns.
While meat is browning, dice sweet potato and slice the canned olives (if needed).
Once meat is cooked, add salsa, diced sweet potatoes, and sliced olives. Mix.
Cover skillet with top and cook on low heat for 5 minutes. Grab casserole dish.
Transfer the taco casserole mixture to the casserole dish. Place in preheated oven for 30-45 minutes.
Remove from the oven. Serve on a bed of greens or atop tortilla chips. Guacamole is a great addition as well. Salt and pepper to taste.
If you would like to learn how to build a nutritious plate with the recipes above, go to
Elizabeth Ray, MS RDN LD works as a registered dietitian nutritionist helping people improve their relationship with food and with themselves. Her Instagram handle is @wholefoodbeliever, and she can be found on Facebook at https://www.facebook.com/e3trition. Elizabeth has also has a blog at https://www.wholefoodbeliever.net.
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