It isn’t that hard to cook a healthy, soy-free dinner. I’m a Mexican cliche as I puffy heart Mexican food the most. But damn, can the regular version be any further from what I’m allowed to eat these days? I went on the hunt to make delicious meals that were good for you, made with organic, soy-free ingredients, and didn’t break the bank. This is a super easy recipe to make Soy Free Creamy Verde Chicken Enchiladas.
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Side Note to Make Keto: I won’t this post when I was allowed to eat tortillas, I can not eat corn or flour tortillas any more either. What I do now is take 1 cup of shredded cheese and place it on a parchment paper on a cookie sheet. Then bake it at 350 degrees for 5-7 minutes, until it is melted. Remove from the oven and let it cool to the touch, then use this cheese tortilla it in place of a regular tortilla.
Note: To make this recipe gluten-free, use organic corn tortillas instead of flour tortillas. To make this Paleo, leave out the tortillas and spoon the mixture into the baking pan and cook as directed.
Ingredients
- Traditional Size Rotisserie Chicken, Deboned and Shredded (3 cups)
- 8 oz Cream Cheese, Softened
- 1 cup Sour Cream
- 1 cup Salsa Verde
- 1 cup Monterey Jack or Taco Blend Shredded Cheese
- 1/2 t. Onion Powder
- 1/2 t. Garlic Powder
- 1/2 t. Cumin
- 1/2 t. Black Pepper
- 3/4 t. Salt
- 12 Small Flour Tortillas
Instructions
Preheat oven to 350 degrees. Mix together the cream cheese, sour cream, 3/4 cup of verde salsa, and all the spices with a hand mixer (umm, I just saw this super cute sky blue hand mixer that is calling my name) until creamy and combined.
Rub softened butter onto a 9×13 inch baking dish to prevent sticking to the pan. Do not use cooking spray as it has soybean oil in it, no matter what brand or type you use. Cook up 12 of the organic uncooked flour tortillas, organic corn tortillas, or cheese tortillas – use whichever is perfect for your diet preferences.
Add the chicken into the sour cream mixture and mix together well. Spoon two heaping tablespoons of chicken and sauce mixture into a small tortilla, roll the tortilla, and place it into the pan seam side down. Trust me on this. Repeat with remaining tortillas. Go ahead and make 13 tortillas because I have no doubt one of them will end up in your mouth before you are done making this recipe!
Drizzle the remaining salsa verde on top of the enchiladas and sprinkle the cheese generously on top of the salsa. Bake at 350 degrees for 20 minutes or until the cheese is melted and the enchiladas are heated through. Damn delicious, if I do say so myself!
Additional Information
Yield = 4 Servings
Serving Size = 2 Enchiladas
Prep Time = 40 Minutes
Cook Time = 20 Minutes
Nutrition Info is for Wheat Tortillas
Easy to Print Recipe
Soy Free Creamy Verde Chicken Enchiladas
- Traditional Size Rotisserie Chicken (Deboned and Shredded (3 cups))
- 8 oz Cream Cheese (Softened)
- 1 cup Sour Cream
- 1 cup Salsa Verde
- 1 cup Monterey Jack or Taco Blend Shredded Cheese
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Cumin
- 1/2 tsp Black Pepper
- 3/4 tsp Salt
- 12 Small Flour Tortillas
- Preheat oven to 350 degrees. Mix together the cream cheese, sour cream, 3/4 cup of verde salsa, and all the spices with a hand mixer (umm, I just saw this super cute sky blue hand mixer that is calling my name) until creamy and combined.
- Rub softened butter onto a 9×13 inch baking dish to prevent sticking to the pan. Do not use cooking spray as it has soybean oil in it, no matter what brand or type you use. Cook up 12 of the organic uncooked flour tortillas or use organic corn tortillas.
- Add the chicken into the sour cream mixture and mix together well. Spoon two heaping tablespoons of chicken and sauce mixture into a small tortilla, roll tortilla, and place it into the pan seam side down. Trust me on this. Repeat with remaining tortillas. Go ahead and make 13 tortillas because I have no doubt one of them will end up in your mouth before you are done making this recipe!
- Drizzle the remaining salsa verde on top of the enchiladas and sprinkle the cheese generously on top of the salsa. Bake at 350 degrees for 20 minutes or until the cheese is melted and the enchiladas are heated through. Damn delicious, if I do say so myself!
Ismael Brown says
Chicken enchiladas, yum! Makes me want to whip one after a grueling online shopping. lol
eirini kourvouli says
i want to try this as soon as possible.mmmm thanks for the recipe
Brigid says
These sound amazing. An easy recipe but one my whole family will eat. Can’t wait to try it.
Amy Root says
O my yummo! Cannot wait to try this recipe! Thank you so much!
Terry Poage says
These look so great thanks for sharing.
Jerry Marquardt says
This recipe looks very delicious indeed. I copied the recipe down to make this on the coming weekend. I thank you for sharing it with us today.