Chicken Enchilida's

Chicken Enchilada's 

Filling Ingredients:

· 7 oz. Organic plant-based sour cream

· 4 oz. Organic plant-based cream cheese

· 8 oz. of shredded chicken

· ½ cup of plant-based cheese Colby Jack (Preferred Brand Violife melts the best also can add more or less)

· ½ teaspoon Chili powder

· ½ teaspoon Cumin

Other Ingredients

· 6 Organic Corn Tortillas (Food for Life Sprouted Corn Tortillas)

· 15 oz Green or Red Enchilada Sauce (Preferred Brand Siete) to cover the top

· ¼ - ½ cup of Plant-Based Colby Jack Shreds to sprinkle on top

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Cook the filling:

a. In a skillet over medium heat, warm the sour cream, cream cheese, shredded chicken, and the shredded cheese, stirring often. Add the chili powder and cumin to the mixture. Once, it is all melted together remove it from heat. 

3. Assemble the enchiladas:

4. Spray your rectangular baking pan (mine measured 8 x 10.5”) I lined mine with parchment paper. 

5. Fill the tortillas with filling, fold, and place seam side down in the baking dish.

6. Slowly pour the enchilada sauce evenly over the tortillas.

7. Sprinkle the ¼ - ½ cup shredded cheese on top

8. Bake, uncovered, on the middle rack for 20 minutes, or until golden and bubbly.

Notes:

· This recipe is Dairy-Free, Soy-free, Gluten-Free as written

· Serving suggestions: These enchiladas are great served with a simple salad of mixed greens