Heather Strang | The Best Enchiladas of Your Life – Gluten/Dairy/Soy-Free


13 May / The Best Enchiladas of Your Life – Gluten/Dairy/Soy-Free

I hate to be one to brag. But I’ve got to tell you that these non-traditional enchiladas are going to be the best of your life. Seriously. I’m not exaggerating (although, truth be told, I have been known to exaggerate a tiny bit here and there).  These enchiladas are so good, you’re going to want to eat the whole pan. And that’s probably why I only make them once a year. So with that – and I realize I’ve built it up a lot – below is the recipe for the best enchiladas of your life (now the official name).

And this is what the best enchiladas of your life look like...

1 lb. organic chicken, grilled and shredded
1 t garlic salt
1 t pepper
2 c goat cheddar cheese, grated
1 can organic pinto beans, drained
1 pkg frozen spinach, thawed
1 red onion, thinly sliced
2 cans green enchilada sauce
1 pkg La Burrita corn tortillas
1 container pre-made guacamole
1 container salsa
Non-stick cooking spray

Preheat oven to 350. Grill chicken on skillet in kitchen, season with garlic salt and pepper (feel free to add more/less based on your taste). Shred chicken with fork. In saucepan on the stove, pour both cans of green sauce – heat on medium heat until slightly bubbling, then reduce to low. In separate saucepan and on low heat, mix spinach, pinto beans, onion and 1 cup of cheese. In 9×13 pan, spray non-stick spray. Lightly warm each tortilla on medium heat in skillet (no oil needed, just a minute max on each side). Scoop into tortilla a spoonful of enchilada sauce, chicken and the spinach/beans mixture (to give an added zing you can include a scoop of salsa and/or guac). Roll tortilla up and place in pan. Repeat this until pan is full. Then, pour remaining sauce over all of the rolled enchiladas. Sprinkle remaining cheese on top. Cover with foil. Bake for 30 minutes. Take off foil for last 5-10 minutes or until enchiladas are bubbling and cheese is melted. Serve with guac/salsa. Serves 4.

Happy Eating!

By Heather Strang in Uncategorized Tags >
  • Caralyn

    yum! those very well may be the best enchilladas ever! thanks for the recipe! i can’t wait to try! they look delicious!

  • Lauren Hoover

    I just taught a cooking class and we made Encheladas with Daiya Mozzerella-a dairy alternative made from tapioca and they were delicious. If you cannot have diary give Daiya a try. It melts and tastes better than any other alternative to cheese! You won’t believe it’s not Cheese.

  • 3487855


    Thanks so much for the Daiya tip! I haven’t tried these and it looks like an awesome alternative. Thanks again!

  • Melaina Daniel

    Melaina here from Rudi’s Organic Bakery,

    Yum! These enchiladas look great and the recipe is so simple! We’ll definitely make this for R next office potluck!!! Thanks for sharing 🙂

  • 3487855

    Love it! They are great for potlucks. Happy eating! xo

  • Sherry Fredley

    This looks too amazing and delicious. I will have to give the recipe a whirl and see if I can do it!!!

  • 3487855

    Sherry – you can SO do this! You will love it – it’s one of my fave recipes ever. Enjoy! xoHeather

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