Soy-Free Green Chili Enchiladas
Discover the irresistible flavors of Soy-Free Green Chili Enchiladas, a vibrant twist on a classic Mexican favorite designed for those avoiding soy. Packed with roasted tomatillos, smoky green chilies, and aromatic garlic, the homemade green chili sauce is the star of this dish, delivering a fresh and tangy punch. Shredded chicken is infused with the sauce and creamy Monterey Jack cheese before being rolled into warm corn tortillas, creating hearty enchiladas that bake to perfection under a blanket of bubbly cheese. This wholesome recipe is soy-free, gluten-free*, and perfect for family dinners or entertaining, bringing bold flavor to your table in just over an hour. Try this easy-to-make crowd-pleaser today and enjoy a taste of comfort food made from scratch! (*Note: Verify tortillas are gluten-free.)
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Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C).
Peel and rinse the tomatillos, then cut them into quarters. Chop the white onion.
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.
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.
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.
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.
Warm the corn tortillas in a hot skillet or microwave until pliable.
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.
Pour the remaining green chili sauce over the enchiladas and sprinkle the remaining 1 cup of Monterey Jack cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
3116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 5485 mg | 238% | |
| Total Carbohydrate | 322.1 g | 117% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 23.3 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2078 mg | 160% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3528 mg | 75% | |
*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.
