Thursday, November 2, 2023

Creamy Enchiladas

For those who miss Tex/Mex food, here is a recipe that you’re sure to love! From

Creamy Enchiladas


3 pieces of boneless skinless chicken
8 tortillas (without problem ingredients)
1/4 cup fresh cilantro (or 3 teaspoons dried) or to your taste (if tolerated)
Salt and pepper to taste (if tolerated)
2 large red bell peppers
1/2 of a red onion (if tolerated)
1 can organic cream of chicken soup (without problem ingredients)
1/2-3/4 cup sour cream (if tolerated)
2 1/2 cups of shredded cheddar cheese or a favorite Mexican blend that is IC friendly to you


1. Preheat your oven to 425 degrees and place your raw chicken on a lined baking sheet (use aluminum foil that doesn’t let stuff stick to it).

2. Sprinkle your chicken with salt and pepper and use about 2 tablespoons of your fresh cilantro (2 teaspoons dried) and sprinkle it evenly over the chicken. Place in the oven and bake for 25 minutes.

3. While the chicken is baking, chop up the onion and throw it in a pan with 1 tablespoons of fresh cilantro (1 teaspoon of dried). You can use a bit of butter or avocado oil to soak them, that way they sauté up nice.

4. While the onions are cooking de-seed, cut, and blend your two red bell peppers and place them in the pan with your onions. Give it a good stir and turn to low while it simmers.

5. In a separate pot combine your cream of chicken, sour cream, and remaining fresh cilantro (1 teaspoon dried). Heat covered on medium until warm.

6. Pull the chicken out of the oven cut it and toss it into your red pepper sauce until everything is coated evenly.

7. Assemble your enchiladas by putting a scoop of chicken in a tortilla with a sprinkle of cheese. Place them in a greased (yet again I use avocado oil) pan.

8. Pour the creamy sauce over the top of the enchiladas and sprinkle the remaining cheese on top. Put back in the oven and bake until the sauce is bubbling around the edges.

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