Dairy-Free Chicken Enchiladas

Say hello to your new favorite weeknight dinner: Dairy-Free Chicken Enchiladas! This vibrant and satisfying recipe delivers all the bold, zesty flavors you love in traditional enchiladas but without the dairy, making it a perfect option for those with dietary restrictions. Juicy shredded chicken is combined with black beans, sweet corn, aromatic spices, and fresh cilantro to create a hearty filling, all wrapped inside soft corn tortillas. Topped with a rich enchilada sauce and a melted, creamy dairy-free cheese substitute, this dish is baked to perfection, offering a delightful balance of smoky, savory, and tangy flavors. Quick to prepare and ideal for feeding a crowd, these enchiladas are perfect for family dinners, meal prep, or your next fiesta-inspired gathering. Serve them hot with your favorite toppings for a wholesome, gluten-free, and irresistibly flavorful meal!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 medium red bell pepper, diced
• 2 cups boneless, skinless chicken breasts, cooked and shredded
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 cup canned black beans, drained and rinsed
• 1 cup canned corn, drained
• 0.5 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 12 corn tortillas
• 1.5 cups dairy-free cheese substitute, shredded
• 2 cups enchilada sauce

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, sauté until they are soft, about 5 minutes.

Step 3

Add the minced garlic, chili powder, and cumin to the skillet. Cook for an additional 1 minute until the spices are fragrant.

Step 4

Add the shredded chicken, black beans, corn, and half of the chopped cilantro to the skillet. Season with salt and black pepper. Stir to combine and remove from heat.

Step 5

Warm the corn tortillas by wrapping them in a damp kitchen towel and microwaving them for about 30 seconds. This step helps to prevent them from cracking when you roll them.

Step 6

Spread 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.

Step 7

Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.

Step 8

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.

Step 9

Sprinkle the dairy-free cheese substitute evenly over the top of the enchiladas.

Step 10

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

Step 11

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the edges of the tortillas are slightly crispy.

Step 12

Garnish the baked enchiladas with the remaining cilantro before serving.

Step 13

Serve hot and enjoy your delicious dairy-free chicken enchiladas.

Nutrition Facts

Serving size	(2672.7g)

Amount per serving	% Daily Value*
Calories	3608.7

Total Fat 114.3g	0%
Saturated Fat 48.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 405.6mg	0%
Sodium 8104.4mg	0%
Total Carbohydrate 444.1g	0%
Dietary Fiber 70.9g	0%
Total Sugars 36.4g
Protein 218.7g	0%

Vitamin D 0IU	0%
Calcium 1836.1mg	0%
Iron 25.3mg	0%
Potassium 4545.3mg	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: 28.0%

Protein: 23.8%

Carbs: 48.3%