Dairy-Free Creamy White Enchilada

Indulge in the rich and satisfying flavors of Dairy-Free Creamy White Enchiladas, a comforting casserole dish that’s entirely free of dairy but full of creamy goodness! This recipe combines tender shredded chicken, corn tortillas, and a velvety sauce made with coconut cream, almond milk, and nutritional yeast, ensuring a luscious texture without the need for cheese. Infused with aromatic garlic, green chilies, and a hint of cumin, these enchiladas offer bold, zesty flavors that are perfectly rounded out with fresh cilantro and a tangy squeeze of lime. Ready in under an hour, this easy-to-make dish is ideal for weeknight dinners or as a crowd-pleaser at your next gathering. Perfect for those seeking a dairy-free twist on a classic Mexican favorite, this recipe is a must-try for anyone craving creamy comfort without compromise.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 10 Corn tortillas
• 2 cups Cooked chicken breast, shredded
• 1 cup Coconut cream
• 1.5 cups Unsweetened almond milk
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 1 can (4 oz) Green chilies, diced
• 1 medium Onion, chopped
• 1 tablespoon Nutritional yeast
• 1 teaspoon Cumin
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped
• 1 Lime, juiced

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Step 3

Stir in the shredded chicken, diced green chilies, cumin, salt, and black pepper. Cook for an additional 3 minutes, then remove from the heat.

Step 4

In a separate saucepan, combine the coconut cream and almond milk. Heat over medium-low until the mixture begins to steam, stirring occasionally.

Step 5

Add the nutritional yeast to the saucepan, stirring until well incorporated, and continue to cook for another 3 minutes to allow the sauce to thicken slightly.

Step 6

Grease a 9x13 inch baking dish. Pour a small amount of the creamy sauce into the bottom of the dish, spreading it out to coat the bottom evenly.

Step 7

To assemble the enchiladas, fill each corn tortilla with approximately 2 tablespoons of the chicken mixture. Roll the tortillas and place them seam-side down in the prepared baking dish.

Step 8

Pour the remaining creamy sauce over the top of the enchiladas, ensuring each tortilla is well covered.

Step 9

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

Step 10

Remove foil and bake for an additional 10-15 minutes until the edges of the tortillas are slightly crispy.

Step 11

Remove from the oven, and let cool slightly before serving.

Step 12

Garnish with fresh cilantro and a squeeze of lime juice before serving.

Nutrition Facts

Serving size	(2033.0g)

Amount per serving	% Daily Value*
Calories	3233.5

Total Fat 104.7g	0%
Saturated Fat 49.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 405.6mg	0%
Sodium 1978.1mg	0%
Total Carbohydrate 386.3g	0%
Dietary Fiber 41.2g	0%
Total Sugars 143.3g
Protein 192.8g	0%

Vitamin D 137.3IU	0%
Calcium 1092.7mg	0%
Iron 17.6mg	0%
Potassium 3533.0mg	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: 28.9%

Protein: 23.7%

Carbs: 47.4%