Dairy-Free Enchiladas Verdes

Indulge in the bold, zesty flavors of Dairy-Free Enchiladas Verdes, a wholesome twist on a Mexican classic. This recipe features tender shredded chicken wrapped in corn tortillas and smothered in a vibrant homemade verde sauce made from fresh tomatillos, jalapeño, cilantro, and lime juice. With no dairy in sight, it’s a perfect option for those with dietary restrictions, all while delivering rich, authentic taste. Lightly frying the tortillas ensures the perfect texture, while baking melds the flavors into a mouthwatering dish. Ready in just under an hour, these enchiladas are ideal for a cozy family dinner or an impressive fiesta centerpiece. Garnish with extra cilantro for a fresh finish, and serve with your favorite sides for a dairy-free meal that doesn’t skimp on satisfaction!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 pieces Corn tortillas
• 2 cups Cooked chicken breast, shredded
• 1 pound Tomatillos, husked and rinsed
• 1 piece Jalapeño pepper, seeds removed
• 0.5 piece White onion, chopped
• 2 pieces Garlic cloves
• 0.5 cup Fresh cilantro
• 2 tablespoons Lime juice
• 1 cup Chicken or vegetable broth
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large pot filled with water, bring tomatillos and the jalapeño to a boil. Cook for about 5 minutes until slightly softened. Drain and set aside.

Step 3

In a blender, combine the cooked tomatillos, jalapeño, chopped onion, garlic, cilantro, lime juice, and broth. Blend until smooth to create the verde sauce.

Step 4

In a skillet over medium heat, add 1 tablespoon of olive oil. Pour in the verde sauce and season with salt and pepper. Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens slightly.

Step 5

In another skillet, heat the remaining tablespoon of olive oil over medium heat. Lightly fry each tortilla for about 30 seconds on each side, until they are pliable. Drain on paper towels.

Step 6

Spread about 1/4 cup of the verde sauce onto the bottom of a 9x13 inch baking dish.

Step 7

To assemble the enchiladas, fill each tortilla with approximately 2-3 tablespoons of shredded chicken. Roll the tortillas tightly and place them seam-side down in the baking dish.

Step 8

Pour the remaining verde sauce evenly over all the enchiladas.

Step 9

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

Step 10

Remove from the oven and let cool for a few minutes before serving. Garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(1946.0g)

Amount per serving	% Daily Value*
Calories	2564.4

Total Fat 63.3g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 405.6mg	0%
Sodium 3705.0mg	0%
Total Carbohydrate 308.3g	0%
Dietary Fiber 49.3g	0%
Total Sugars 17.3g
Protein 190.8g	0%

Vitamin D 5.6IU	0%
Calcium 478.6mg	0%
Iron 16.3mg	0%
Potassium 3664.4mg	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: 22.2%

Protein: 29.7%

Carbs: 48.1%