Celebrate Flavor: Savory Chipotle Cheddar Magic– Welcome to a fiesta of flavor with our delectable Chipotle Cheddar Corn Chicken Enchiladas recipe! These aren’t just enchiladas; they’re a mouthwatering blend of spicy chipotle, savory cheddar, and tender chicken wrapped up in warm, comforting corn tortillas. And the best part? They’re delicious and packed with wholesome ingredients that can support your journey to better health and wellness.
Crafted with care and bursting with flavor, our Chipotle Cheddar Corn Chicken Enchiladas offer a plethora of health benefits. Corn tortillas provide a gluten-free alternative to traditional flour tortillas, making them suitable for those with dietary restrictions or sensitivities. Chicken is a lean source of protein, which is essential for muscle repair and growth, while cheddar cheese adds a dose of calcium for strong bones.
But the benefits of our enchiladas extend beyond just their nutritional value. Cooking and sharing meals with loved ones can strengthen bonds and create cherished memories. Our recipe encourages you to gather around the table, savoring each bite while enjoying the company of family and friends.
Ready to spice up your mealtime routine with a delicious and nutritious dish? Join us as we explore the transformative power of wholesome recipes like our Chipotle Cheddar Corn Chicken Enchiladas in our online wellness programs. Together, we’ll cultivate habits that nourish your body, satisfy your taste buds, and bring joy to your everyday meals. Let’s cook, savor, and thrive—together!
Ingredients:
Gluten-Free, Dairy-Free, Serves 8
- 8 gluten-free tortillas
- 1 cup enchilada sauce
- 2 cups cooked shredded chicken
- 15 oz can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1 chipotle pepper in adobo sauce, minced
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1/2 cup dairy-free cheddar-style shreds
- Fresh cilantro, chopped, for garnish
Directions:
Preheat the oven to 375°F. Mix the shredded chicken, black beans, corn kernels, minced chipotle pepper, nutritional yeast, garlic powder, cumin, salt, and pepper in a large bowl. Spread a few spoonfuls of enchilada sauce on the bottom of a 9×13-inch baking dish. Warm the tortillas in the microwave or oven until pliable.
Spoon the chicken mixture into each tortilla and roll it up tightly. Place the enchiladas seam-side down in the baking dish. Pour the remaining enchilada sauce over the enchiladas, spreading it out evenly. Sprinkle the dairy-free cheddar-style shreds over the top of the enchiladas. Bake the enchiladas for 20-25 minutes or until the cheese is melted and bubbly. Garnish the enchiladas with fresh cilantro before serving.