Dairy-Free Chicken Enchilada Casserole

Elevate your weeknight dinner game with this irresistible Dairy-Free Chicken Enchilada Casserole, a rich and creamy comfort food classic reinvented without dairy! This easy-to-make recipe layers tender shredded chicken, velvety green enchilada sauce enhanced with creamy coconut milk, and hearty black beans, all nestled between layers of soft corn tortillas. Nutritional yeast adds a cheesy depth of flavor, while fresh cilantro and avocado slices provide a bright, fresh finish. Perfectly spiced with cumin and chili powder, this casserole is baked to bubbling perfection in just 30 minutes, making it a satisfying, family-friendly meal. Whether you’re avoiding dairy or simply craving a flavorful twist on enchiladas, this gluten-free and dairy-free casserole will quickly become a household favorite.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 3 cups Cooked chicken breast, shredded
• 2 cups Green enchilada sauce
• 1 cup Coconut milk, canned
• 1 tablespoon Nutritional yeast
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 12 pieces Corn tortillas
• 1 can Black beans, drained and rinsed
• 0.5 cup Chopped fresh cilantro
• 1 medium Avocado, sliced (for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the shredded chicken, green enchilada sauce, coconut milk, nutritional yeast, ground cumin, chili powder, and salt. Mix well to combine, then bring to a simmer and heat for 5 minutes. Remove from heat.

Step 5

Grease a 9x13 inch baking dish. Start assembling the casserole by layering 4 corn tortillas, overlapping as necessary, at the bottom.

Step 6

Spread half of the chicken mixture over the tortillas, followed by half of the black beans. Sprinkle with a layer of chopped cilantro.

Step 7

Repeat the layers once more: another layer of 4 corn tortillas, the rest of the chicken mixture, the remaining black beans, and a sprinkle of cilantro.

Step 8

Top with the last layer of 4 corn tortillas. Pour any remaining sauce over the top and spread evenly.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

Remove the foil and bake for an additional 10 minutes, or until the edges are bubbling and the top is lightly golden.

Step 11

Allow the casserole to cool for a few minutes, then slice and serve warm topped with fresh avocado slices and extra cilantro if desired.

Nutrition Facts

Serving size	(2880.1g)

Amount per serving	% Daily Value*
Calories	4197.5

Total Fat 155.8g	0%
Saturated Fat 67.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 608.3mg	0%
Sodium 7774.5mg	0%
Total Carbohydrate 401.7g	0%
Dietary Fiber 87.3g	0%
Total Sugars 36.1g
Protein 302.3g	0%

Vitamin D 8.3IU	0%
Calcium 838.4mg	0%
Iron 39.1mg	0%
Potassium 7318.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.2%

Protein: 28.7%

Carbs: 38.1%