Dinner’s Ready: Mandy Moody’s Chicken Enchiladas

Moody Family Dinner Ready

Mandy Moody is a stay-at-home mom and director of the Classical Conversations (CC) campus at Gateway Baptist Church in Montgomery. She is married to Jeff Moody, COO at MMI Outdoor, and they have three children: Ollie (13), Savell (11), and Lela (9).

Mandy has always enjoyed cooking, but several years ago, she and Jeff realized they needed to make some lifestyle changes and start looking for ways to eat healthier in their household. By doing so, Mandy realized that one of the crucial components to eating healthy is eating at home.

She started researching different ways to incorporate various ingredients into her meals. Through research, she found that books and other available resources would be an asset to her family.

“We’ve discovered some gluten and dairy intolerances in our family, so I’ve had to expand my searching for good meals without bread and cheese. Thankfully, there are so many resources available that I don’t have to look too hard.”


Mandy credits her cooking skills to two favorite women in her life, her mom and grandmother. Growing up, she learned a lot from them both. However, most of her education took place after her family decided to eat healthier. She explains,

“Learning to cook is an ongoing experience. I never ate vegetables as a kid (if I could avoid them), and now they are a big part of my everyday meals.”

Since their homeschool co-op meets on Mondays, this mom of three is always game for a tasty crock-pot meal. Though the meal is much larger than they need, they have friends who are regular visitors on Monday evenings. Mandy is also a big fan of sheet pan meals with protein (usually chicken) and a series of vegetables, including brussels sprouts, carrots, and broccoli.

In the Moody household, meals are always a time for the family to get together. While busy lives can sometimes interfere, the Moodys try to hold Monday dinners as often as possible.

Below is a go-to recipe that checks all the boxes for Mandy and her entire family. It’s delicous, while also being gluten and dairy free!

Gluten Free Chicken Enchiladas


16 almond flour tortillas
6 cups of rotisserie chicken

For the sauce:

16 ounces of dairy-free cream cheese
2 cups of salsa verde
1 white onion
6 garlic cloves
½ cup of loosely packed cilantro leaves, no stems
6 tablespoons of GF flour
2 teaspoons of salt
2 cups dairy-free cheese


Preheat your oven to 400°F.

Add all of the ingredients for the sauce into a blender and blend on high until smooth.

In a large bowl, add prepared chicken with one cup of sauce from the blender. Mix well.

In a 9×13 baking dish, pour approx. 2 cups of sauce evenly into the bottom. Heat the stack of tortillas in the microwave for 45-60 seconds to make them warm enough to bend without cracking.

Place approx. 2 ½ tablespoons of chicken mixture into a tortilla, roll up, and place seam side down into casserole dish, on top of sauce. Repeat with remaining tortillas.

Pour the remaining sauce on the rolled enchiladas and top with cheese.

Bake at 400°F for 25 minutes, or until the dish is bubbly and cheese is melted and beginning to brown in spots.

Enjoy warm and with your favorite toppings like fresh chopped cilantro, sour cream, lettuce, jalapenos, more salsa, etc.


Kimberley Carter Spivey is a freelance writer, blogger, author, and entrepreneur. When she’s not working as an Instructional Systems Designer and copy-editor on Maxwell AFB, she’s busy freelancing, blogging, or toiling away at her next book. Her debut book Bloom: How to Get from Good Enough to a Life You Love can be purchased on Amazon and
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