**disclosure: this post is sponsored by Toufayan Bakeries. as always, all opinions are my very own. thank you for supporting the brands i love and for keeping this blog up and running! i truly appreciate your support.**

i have craved something different in each of my trimesters so far but one thing remains constant- CHEESE🧀! mexican food has been on my mind lately and these Creamy Chicken Enchiladas fed and pleased my entire family, especially this baby in my tummy!

i used Toufayan GF Wraps because they’re soft, pliable, delicious, and great for burritos, quesadillas, and hello, enchiladas!

like their regular wraps and tortillas, Toufayan Gluten-Free Wraps are made with quality, wholesome ingredients. you guys know that the healthy foodie in me loves that these wraps are naturally cholesterol and trans-fat free.

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there are four gluten-free wrap varieties to choose from: Original, Savory Tomato, Spinach, and Smart Grain (not pictured).

the main flours inside these wraps are cornstarch, tapioca starch, rice flour, and soy flour which makes them thin, moist, and so good!

the wraps are great straight outta the bag and they also freeze very well (up to 8 months unopened)!

typically, gluten-free breads and wraps are more flexible and pliable when warm. i microwaved 5 of the wraps all together for 20-30 seconds before rolling my enchiladas.

my entire family loved these lactose-free enchiladas, but we’ve also been enjoying these wraps for breakfast burritos, tortilla pizzas, and turkey pinwheels! they taste great whether served cold or warm.

let’s get cooking, shall we😏?

Creamy Chicken Enchiladas {lactose-free}

Yield: 10 servings

Author: Leah K. Egwuatu

Prep time: Cook time: 35 MTotal time: 35 M

Ingredients:

CHICKEN & MUSHROOM MIXTURE

1 lb lean ground chicken
1 tbsp olive oil
2 garlic cloves, minced
1/2 yellow onion, chopped
2 cups portabello mushrooms, chopped
2 tsp garlic salt
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
1/2 tsp cracked black pepper

CREAM CHEESE SAUCE

2 tbsp all purpose flour
2 tbsp salted vegan butter
8 oz package lactose-free cream cheese
1.5 cups chicken broth
5 Toufayan gluten-free spinach wraps
1.5 cups lactose-free white cheddar, shredded

Instructions:

preheat oven to 350 degrees
to a skillet over medium-high heat, add olive oil
once heated, add garlic & onion and sauté until fragrant (2-3 minutes)
add ground chicken and break up with your spoon as it browns for about 5-8 minutes
once the meat is almost done, add chopped mushrooms and seasonings and continue to cook for 2-3 more minutes
taste; add more seasoning if need be and set aside!
in a clean skillet over medium-high heat, add butter
once melted, add flour and whisk for about 2 minutes breaking up any lumps
add broth and continue to whisk
shut off the heat and add cream cheese, breaking up the block with your whisk until combined, smooth, and lump-free
add enough of the cream cheese sauce to your baking pan to cover the bottom
add about 1/3 cup of cooked chicken and mushroom mixture to a wrap along with about 2 tbsp of shredded cheese
roll each wrap tightly and place into your baking pan, seam side down
cover rolled wraps with remaining cream cheese sauce
sprinkle remaining shredded cheese on top of sauce
bake 30-35 minutes covered; uncover and broil for 5 minutes on low or until cheese is melty and golden brown on top
garnish with fresh chopped green onion🌱, diced tomatoes🍅, and avocado🥑!

Notes:

you can check out some of my favorite lactose & dairy free cheeses in my Cheese Me blog post here: https://www.fitfoodiele.com/blog/cheese-me-baby

Recommended Products:

Toufayan Gluten-Free Spinach Wraps

Toufayan Gluten-Free Original Wraps

Calories

376

Fat (grams)

Carbs (grams)

Fiber (grams)

Sugar (grams)

Protein (grams)

Sodium (milligrams)

662

Cholesterol (grams)

Created using The Recipes Generator

there’s nothing like warm, creamy, savory enchiladas! especially when you’re 32 weeks pregnant and craving them, haha! please enjoy them and tag me on Insta if you do!