Dairy-free & Gluten-free Chicken Enchiladas

We don’t need no stinkin’ cheese! These chicken enchiladas are lower calorie, have no dairy whatsoever, are lower in fat and much healthier than your standard Mexican dishes.

1 pound chicken breasts cut into thin strips

Adobo, salt and pepper

8 corn tortillas

1 T cocoa powder

4 washed and sliced green onions

1 T chili powder

1 cup frozen corn kernels

1 small can chopped mild green chilies

1 cup salsa

1 cup tomato sauce

Chopped bunch of cilantro

Season chicken breasts with adobo, salt and pepper. Bake chicken in oven at 350 degrees for 30 minutes. Cut chicken into thin strips. Spritz corn tortillas lightly with olive oil and place in oven until olive oil bubbles, about 1 minute. Flip tortillas and add olive oil to the other side. Bake tortillas until the oil bubbles, but not so much that the tortillas are crispy. Add rest of ingredients into a medium-size bowl and mix thoroughly with spoon. Clean out the baking dish that you used to cook the chicken and spritz lightly with olive oil. Spoon about 2 T of the sauce mixture down the center of each tortilla in a straight line, add 3-5 strips of chicken and roll up, steam-side down into the baking dish. Add the remaining sauce mixture to the top of the tortillas, making sure each one is completely covered. Bake for 25 minutes, uncovered.