Kimmy's Enchiladas

Who doesn’t love enchiladas? 

This recipe is guilt free and made with love.

It is one of my favorite family dinners.

Serve with Spanish rice or a nice fresh salad. ūüôā

Family & Friends will love this recipe. Enjoy!

Dairy & Gluten Free! 

Prep Time

15 Minutes

Cook Time

20 Minutes

Total Time

35 Minutes

Servings

4 to 6 servings

Ingredients

 
Toppings:
  • Plain Greek yogurt or plain coconut yogurt
  • Fresh cilantro
  • Sliced black olives
  • Avocado
  • Salsa

Directions

  1. Preheat oven to 375 and lightly grease a 9×13 baking dish.¬†
  2. Place tortillas on a plate and heat in microwave for 15 seconds. This will soften them up just a bit so they are easier to roll or you can warm each tortilla on a pan on the stove on medium heat. 
  3. To the end of the tortilla add about 2 tbsp of the refried beans. Add a small amount of chicken or ground meat on top of the beans at the end of the tortilla (about 2 tbsp). Gently roll the tortilla and place it seam side down into the prepared baking dish. Continue rolling until all tortillas are filled and placed in the baking dish. 
  4. In a small bowl, combine 3/4 cup salsa verde or tomatillo salsa and the cashew queso. Evenly pour the queso mixture over the enchiladas and using a rubber spatula, spread to evenly coat.
  5. Bake for 20 minutes until the edges of the tortillas are golden brown. 
  6. Top with plain greek yogurt, olives, avocado, salsa, and cilantro.
  7. ENJOY! 
Print

Healthy Enchiladas

Course Main Course
Cuisine Mexican
Keyword Dairyfree, Glutenfree, Paleo
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Kimberly Althauser-Lucas

Equipment

  • 9√ó13 baking dish

Ingredients

Instructions

  • Preheat oven to 375 and lightly grease a 9√ó13 baking dish.¬†
    2. Place tortillas on a plate and heat in microwave for 15 seconds. This will soften them up just a bit so they are easier to roll or you can warm each tortilla on a pan on the stove on medium heat. 
    3. To the end of the tortilla add about 2 tbsp of the refried beans. Add a small amount of chicken or ground meat on top of the beans at the end of the tortilla (about 2 tbsp). Gently roll the tortilla and place it seam side down into the prepared baking dish. Continue rolling until all tortillas are filled and placed in the baking dish.
    4. In a small bowl, combine 3/4 cup salsa verde or tomatillo salsa and the cashew queso. Evenly pour the queso mixture over the enchiladas and using a rubber spatula, spread to evenly coat.
    5. Bake for 20 minutes until the edges of the tortillas are golden brown. 
    6. Top with plain greek yogurt, olives, avocado, salsa, and cilantro.
    ENJOY! 

Notes

Toppings:
  • Plain Greek yogurt or plain coconut yogurt
  • Fresh cilantro
  • Sliced black olives
  • Avocado
  • Salsa

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