Soy-Free Classic Chicken Enchiladas
Indulge in the comforting flavors of Soy-Free Classic Chicken Enchiladas, a must-try dish crafted for those who love traditional Mexican-inspired cuisine without the use of soy-based ingredients. Featuring tender, shredded chicken seasoned to perfection with cumin, chili powder, and paprika, these enchiladas are wrapped in warm corn tortillas and smothered in a rich tomato-based sauce. Topped with a generous layer of melted Monterey Jack cheese and garnished with fresh cilantro, every bite is bursting with vibrant flavor. This easy-to-follow recipe, which comes together in just under an hour, delivers a perfectly baked dish that’s ideal for family dinners or entertaining guests. Pair with fresh lime wedges for a zesty finish that will leave everyone craving more!
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Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
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.
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.
Stir in the cumin, chili powder, and paprika, cooking for an additional minute to toast the spices.
Add the canned diced tomatoes and chicken broth to the skillet. Simmer for 8-10 minutes until the sauce thickens slightly.
Shred the cooled chicken using two forks and mix it into half of the sauce in the skillet. Set aside the remaining sauce.
Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.
Spread 1 tablespoon of the chicken filling onto each tortilla, then roll tightly and place seam-side down in a baking dish.
Pour the reserved sauce over the rolled enchiladas, ensuring all are well-coated.
Sprinkle the shredded Monterey Jack cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly. Garnish with chopped cilantro.
Serve hot with lime wedges on the side.
Nutrition Facts
Calories |
3812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 5508 mg | 240% | |
| Total Carbohydrate | 320.3 g | 116% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 26.4 g | ||
| Protein | 313.3 g | 627% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2182 mg | 168% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4478 mg | 95% | |
*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.
