Chicken Enchiladas

There is one cuisine that my husband and I never get tired of and that is Mexican food. Tacos, guacamole, salsa, enchiladas, you name it, we eat it all. Whether we get it to go from a local Mexican restaurant or I make a quick meal, we eat it at least once a week, sometimes more.

The good thing about this cuisine is that it is versatile and easy to make. I usually throw together 15 minute tacos (and if you are a subscriber, you already have this recipe) or I mix up a quick taco salad. It is just soooo good!

I haven’t made enchiladas in while because they contain cheese and since I am dairy free, I can’t eat them. However, my husbands favorite Mexican dish are enchiladas so I decided to create a dairy free, corn free, and gluten free version that we both can enjoy. It’s chicken enchiladas, Jessica style!

  • 1 pound boneless chicken
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 cup pickled jalapeno roughly chopped (I use Trader Joe’s sweet and spicy brand)
  • 1 4 ounce can diced green chilies
  • 4 ounces dairy free cream cheese (I use Kite Hill brand)
  • 6 tortillas (I use Siete Foods cassava flour brand)
  • 1 15 ounce jar organic enchilada sauce (I use 365 brand)

Preheat oven to 350 degrees. Slice chicken in 1/2 inch pieces and place into an oiled saute pan on medium heat. Cook until chicken no longer pink.

Once the chicken is cooked, set the pan aside and dice pickled jalapeno.

Place all ingredients, except for tortillas and enchilada sauce, into a bowl and stir until ingredients are combined.

Place 2 tortillas at a time into microwave and warm for 15 seconds. ** This step is important so do not skip. If Siete Foods tortillas are not warmed before adding enchilada filling, they will break.

After tortillas are warmed, add enchilada filling and roll each tortilla together and place face down on a coconut oil sprayed baking dish.

Once all tortillas are filled and put into the baking dish, pour 3/4-all of the jar of enchilada sauce over enchiladas.

Bake uncovered for 25 minutes or until sauce begins to bubble.

Top with my guacamole, lettuce, lime wedges, fresh jalapeno or whatever your belly desires! Serve immediately.

Enchiladas will keep in the refrigerator for up to 4 days. I do not recommend freezing.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

FOLLOW ALONG @the_healthyhippie

Subscribe to my newsletter

Sign up to receive updates and free content not shown on the blog!