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

If you are like me, and finding an already cooked organic chicken at the store is about damn impossible, you might be interested in this Stainless Steel Rotisserie Oven to add to your kitchen of awesomeness.

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

 

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