Dairy-Free Classic Chicken Enchiladas

Elevate your weeknight dinner with these irresistible Dairy-Free Classic Chicken Enchiladas, a satisfying twist on the beloved Mexican-inspired dish without the dairy. Packed with tender shredded chicken seasoned with chili powder and cumin, these enchiladas are wrapped in soft corn tortillas and smothered in a tangy green enchilada sauce. A generous topping of dairy-free mozzarella cheese ensures a gooey, melty finish that's perfect for those with lactose sensitivities or following a plant-based lifestyle. With just 15 minutes of prep time and customizable garnishes like fresh cilantro and creamy avocado, this recipe is as convenient as it is delicious, making it an ideal choice for a crowd-pleasing meal. Whether you're searching for dairy-free comfort food or simply craving bold, wholesome flavors, these enchiladas deliver big on taste and simplicity.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 cup Yellow onion, chopped
• 3 cloves Garlic, minced
• 3 cups Cooked chicken, shredded
• 2 teaspoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 12 pieces Corn tortillas
• 2 cups Canned green enchilada sauce
• 2 cups Dairy-free mozzarella cheese, shredded
• 0.25 cup Cilantro, chopped (optional)
• 1 piece Avocado, sliced (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3

Add the shredded chicken, chili powder, ground cumin, salt, and black pepper to the skillet. Stir to combine and let the flavors meld for 2-3 minutes. Remove from heat.

Step 4

Wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds to soften them, making them easier to roll.

Step 5

Spread 1 cup of the green enchilada sauce evenly over the bottom of a 9x13-inch baking dish.

Step 6

Spoon approximately 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortillas tightly around the filling and place them seam side down in the baking dish.

Step 7

Pour the remaining enchilada sauce over the rolled tortillas, ensuring each is well-coated.

Step 8

Sprinkle the shredded dairy-free mozzarella cheese evenly over the enchiladas.

Step 9

Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 10

Remove from the oven and let the enchiladas rest for 5 minutes before serving.

Step 11

Garnish with chopped cilantro and sliced avocado if desired. Serve hot.

Nutrition Facts

Serving size	(2427.3g)

Amount per serving	% Daily Value*
Calories	3900.3

Total Fat 146.5g	0%
Saturated Fat 57.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 608.3mg	0%
Sodium 6962.4mg	0%
Total Carbohydrate 337.1g	0%
Dietary Fiber 63.8g	0%
Total Sugars 20.8g
Protein 276.3g	0%

Vitamin D 0IU	0%
Calcium 1815.9mg	0%
Iron 25.0mg	0%
Potassium 4382.5mg	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: 35.0%

Protein: 29.3%

Carbs: 35.7%