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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Chipotle Cheddar Corn Chicken Enchiladas

Gluten-Free, Dairy-Free, Serves 8

  • 8 gluten-free tortillas
  • 2 cups cooked shredded chicken
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup enchilada sauce
  • 1 chipotle pepper in adobo sauce, minced
  • 1/4 cup nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Salt and pepper, to taste
  • 1/2 cup dairy-free cheddar-style shreds
  • Fresh cilantro, chopped, for garnish


Preheat the oven to 375°F. In a large bowl, mix together the shredded chicken, black beans, corn kernels, minced chipotle pepper, nutritional yeast, garlic powder, cumin, salt, and pepper. 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 top of 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.

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