Soy-Free Green Chili Enchiladas

Discover the bold and zesty flavors of Soy-Free Green Chili Enchiladas, a comforting Mexican-inspired dish made entirely without soy. These enchiladas feature tender shredded chicken paired with a vibrant, homemade green chili sauce crafted from roasted tomatillos, fresh chilies, garlic, and lime juice. Wrapped in warm corn tortillas and topped with gooey Monterey Jack cheese, this recipe comes together with just the right balance of smoky, tangy, and savory flavors. Perfect for weeknight dinners or entertaining, these enchiladas are ready in just an hour and are naturally gluten-free. Whether served with a side of rice or a crisp green salad, these cheesy, saucy enchiladas are destined to become a family favorite.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 units Green chilies
• 8 units Tomatillos
• 1 large White onion
• 3 units Garlic cloves
• 2 tablespoons Lime juice
• 0.5 cup Cilantro
• 2 tablespoons Olive oil
• 2 large Chicken breast
• 1 cup Chicken broth
• 12 units Corn tortillas
• 2 cups Monterey Jack cheese, shredded
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Peel and rinse the tomatillos, then cut them into quarters. Chop the white onion.

Step 3

Place the tomatillos, onion, green chilies, and garlic cloves on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 20 minutes or until they are charred and softened.

Step 4

Let the roasted vegetables cool slightly, then blend them with lime juice and cilantro to make the green chili sauce. Season with salt and pepper to taste.

Step 5

In a skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with salt and pepper and cook until fully cooked, about 6-7 minutes per side.

Step 6

Shred the cooked chicken and add it to a bowl. Stir in 3/4 cup of the green chili sauce and 1 cup of shredded Monterey Jack cheese until well combined.

Step 7

Warm the corn tortillas in a hot skillet or microwave until pliable.

Step 8

Fill each tortilla with about 2 tablespoons of the chicken mixture, then roll tightly and place seam-side down in a 9x13-inch baking dish.

Step 9

Pour the remaining green chili sauce over the enchiladas and sprinkle the remaining 1 cup of Monterey Jack cheese on top.

Step 10

Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 12

Serve hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(2018.2g)

Amount per serving	% Daily Value*
Calories	3116.1

Total Fat 128.4g	0%
Saturated Fat 49.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 458mg	0%
Sodium 5485.3mg	0%
Total Carbohydrate 322.1g	0%
Dietary Fiber 49.8g	0%
Total Sugars 23.3g
Protein 185.3g	0%

Vitamin D 48.0IU	0%
Calcium 2078.0mg	0%
Iron 13.6mg	0%
Potassium 3528.1mg	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: 36.3%

Protein: 23.3%

Carbs: 40.4%