Soy-Free Classic Chicken Enchiladas

Experience the comforting flavors of these Soy-Free Classic Chicken Enchiladas, a wholesome take on a beloved Tex-Mex dish perfect for weeknight dinners or casual gatherings. Succulent shredded chicken is seasoned with a harmonious blend of cumin, chili powder, and paprika before being wrapped in soft, gluten-free corn tortillas. Smothered in a rich, homemade tomato-based sauce and topped with melted Monterey Jack cheese, these enchiladas pack bold, satisfying flavors without any soy-based ingredients. With just 20 minutes of prep and bake time under an hour, this crowd-pleasing recipe is both simple and deeply satisfying. Garnish with fresh cilantro and a squeeze of lime for a vibrant finish, and watch them disappear from the table!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1.5 pounds Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 medium Red bell pepper, chopped
• 1 teaspoon Cumin
• 1 tablespoon Chili powder
• 0.5 teaspoon Paprika
• 14 ounces Canned diced tomatoes, with juice
• 1 cup Chicken broth
• 12 tortillas Corn tortillas
• 2 cups Monterey Jack cheese, shredded
• 0.25 cup Fresh cilantro, chopped
• 1 lime Lime, cut into wedges

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 3

Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-8 minutes on each side until fully cooked and the juices run clear. Remove chicken and set aside to cool.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion, garlic, and red bell pepper, sautéing until softened, about 5 minutes.

Step 5

Stir in the cumin, chili powder, and paprika, cooking for an additional minute to toast the spices.

Step 6

Add the canned diced tomatoes and chicken broth to the skillet. Simmer for 8-10 minutes until the sauce thickens slightly.

Step 7

Shred the cooled chicken using two forks and mix it into half of the sauce in the skillet. Set aside the remaining sauce.

Step 8

Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.

Step 9

Spread 1 tablespoon of the chicken filling onto each tortilla, then roll tightly and place seam-side down in a baking dish.

Step 10

Pour the reserved sauce over the rolled enchiladas, ensuring all are well-coated.

Step 11

Sprinkle the shredded Monterey Jack cheese evenly over the top.

Step 12

Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

Step 13

Remove from the oven and let it cool slightly. Garnish with chopped cilantro.

Step 14

Serve hot with lime wedges on the side.

Nutrition Facts

Serving size	(2586.2g)

Amount per serving	% Daily Value*
Calories	3812.3

Total Fat 143.9g	0%
Saturated Fat 53.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 778.3mg	0%
Sodium 5508.5mg	0%
Total Carbohydrate 320.3g	0%
Dietary Fiber 54.7g	0%
Total Sugars 26.4g
Protein 313.3g	0%

Vitamin D 54.8IU	0%
Calcium 2182.1mg	0%
Iron 22.6mg	0%
Potassium 4477.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.8%

Protein: 32.7%

Carbs: 33.5%