Protein Enchiladas

Protein Enchiladas

Protein Enchiladas


  • 1 can (10 ounces) enchilad sauce, divided
  • 4 ounces kite hill or other dairy free cream cheese, cubed
  • 1-1/2 cups salsa
  • 2 cups cubed cooked chicken
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (4 ounces) chopped green chiles
  • 10 EMGF Protein Tortilla Wraps
  • 1 cup shredded Mexican cheese blend (dairy free vio life is great)

Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives


  1. Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles.
  2. Place about 1/3 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce.
  3. Top with remaining enchilada sauce; sprinkle with cheese.
  4. Cover and bake at 350° until heated through, 25-30 minutes.
  5. If desired, serve with lettuce, tomato, sour cream and olives.


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