Gluten and Dairy Free Chicken Enchiladas

Transform weeknight dinners with these vibrant, Gluten and Dairy Free Chicken Enchiladas, a perfect crowd-pleaser for those with food sensitivities. Packed with tender, shredded chicken and wrapped in soft gluten-free tortillas, these enchiladas are elevated with a rich, homemade enchilada sauce infused with bold spices like cumin and chili powder. A generous sprinkle of creamy dairy-free cheese ensures all the indulgence without compromise. Ready in under an hour, this recipe is ideal for busy families craving a flavorful, allergen-friendly meal. Garnished with fresh cilantro, creamy avocado slices, and a squeeze of zesty lime, these enchiladas offer a satisfying blend of textures and tastes that everyone will enjoy. Perfect for a healthy, flavorful dinner that doesn’t sacrifice comfort!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Cooked and shredded chicken breast
• 8 pieces Gluten-free tortillas
• 1.5 cups Dairy-free shredded cheese (e.g., almond or coconut-based)
• 1 4-ounce can Diced green chilies
• 1.5 cups Tomato sauce
• 1 cup Chicken or vegetable broth (gluten-free)
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 1.5 teaspoons Chili powder
• 2 tablespoons Olive oil
• 0.5 teaspoons Salt
• 2 tablespoons Fresh cilantro (optional, for garnish)
• 1 piece Sliced avocado (optional, for serving)
• 1 piece Fresh lime wedges (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.

Step 2

In a medium saucepan over medium heat, combine olive oil, tomato sauce, chicken broth, onion powder, garlic powder, cumin, chili powder, and salt. Stir well and simmer for about 5 minutes to create the enchilada sauce.

Step 3

Remove the saucepan from heat and stir in the diced green chilies. Set the sauce aside to cool slightly.

Step 4

Spread 1/2 cup of the enchilada sauce along the bottom of the prepared baking dish to prevent sticking.

Step 5

Lay a gluten-free tortilla on a clean surface. Add about 2-3 tablespoons of shredded chicken to the center of the tortilla. Sprinkle a small handful of dairy-free cheese over the chicken.

Step 6

Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, chicken, and cheese.

Step 7

Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining dairy-free cheese on top.

Step 8

Bake the enchiladas in the preheated oven for 25-30 minutes, or until the cheese is melted and the sauce is bubbling.

Step 9

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

Step 10

Garnish with fresh cilantro, and serve with sliced avocado and lime wedges on the side, if desired.

Nutrition Facts

Serving size	(2030.1g)

Amount per serving	% Daily Value*
Calories	3008.7

Total Fat 133.0g	0%
Saturated Fat 53.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 405.6mg	0%
Sodium 5535.5mg	0%
Total Carbohydrate 281.1g	0%
Dietary Fiber 46.2g	0%
Total Sugars 21.8g
Protein 176.4g	0%

Vitamin D 0IU	0%
Calcium 1724.9mg	0%
Iron 19.7mg	0%
Potassium 3014.2mg	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: 39.5%

Protein: 23.3%

Carbs: 37.1%