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Chicken Enchiladas (no dairy)

A good friend was coming for dinner and presented a challenge. Although she loves Mexican food (as do I), she doesn't eat cheese. WHAT?

So this brought about an experiment which I must confess, made even me not miss cheese.


  • FILLING: (Note - it will make more filling than needed for the enchiladas, but put aside and use to make tacos or for a salad.

    • 1.50 ounces, Baby Spinach Raw

    • 2 ounces, Baby Bella Mushrooms

    • 1 ounce, Red Onion, Raw

    • 2 ounces, Baby Bell Peppers

    • 4 ounce, Mild Fire Roasted Diced Green Chilies (I used Ortega brand)

    • 26 ounce, Organic Chicken (I used Tenders, but could also use boneless breasts)

    • 15 ounce jar, Green and/or Red Enchilada Sauce, Siete Brand

    • Seasoning to taste: Himalayan salt, black pepper, garlic powder, turmeric, chili powder, onion powder, paprika, ground mustard seed, dried cilantro, all seasons - really, whatever you want to taste and for nutritional benefits.


  • I cooked my chicken in the slow cooker, adding all of the ingredients at once.

  • While chicken is cooking, make the tortillas.

  • Once the chicken is cooked, use forks to pull it apart and mix all together again.

  • Spray a 9x13 dish with non stick spray and preheat oven to 350º.

  • Add ⅓ cup of chicken mixture to a tortilla and roll up. Place seam side down in dish.

  • Top with Enchilada Sauce. (I used Red on half and Green on the other.)

  • Bake at 350º for 20 minutes.

  • Top with shredded lettuce, guacamole, sour cream, chopped tomatoes or whatever you desire.

Each enchilada is 119 calories, not including whatever toppings you choose.


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