Dairy-Free Cheese Enchiladas
Indulge in a comforting platter of Dairy-Free Cheese Enchiladas, a flavor-packed recipe that’s perfect for those seeking a cheesy, creamy dish—without the dairy. This plant-based twist on the classic enchiladas features soft corn tortillas generously stuffed with melty dairy-free shredded cheese and smothered in a richly spiced homemade enchilada sauce infused with onions, garlic, cumin, and chili powder. Each enchilada is baked to perfection, golden and bubbling, then topped with fresh cilantro and served alongside lime wedges for a zesty finish. Whether you’re accommodating dietary restrictions or simply exploring the world of dairy-free cooking, these enchiladas are a simple yet satisfying meal that’s ready in under an hour and perfect for family dinners or gatherings.
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Recipe Information
Ingredients
- 12 corn tortillas
- 2 cups dairy-free shredded cheese
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups red enchilada sauce
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 0.5 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion and garlic; sauté until the onion is translucent and fragrant, about 5 minutes.
Stir in the cumin and chili powder, then pour in the enchilada sauce. Let it simmer gently for 5 minutes, season with salt and black pepper, and set aside.
In a separate large skillet, add the remaining tablespoon of olive oil over medium heat. Lightly fry each corn tortilla for about 10 seconds per side to soften them, then transfer to a paper towel to remove any excess oil.
Place 1/3 cup of dairy-free cheese in the center of each tortilla, roll it tightly, and place it seam-side down in a greased 9x13-inch baking dish.
Pour the enchilada sauce generously over the rolled tortillas, making sure each is well coated.
Scatter the remaining dairy-free cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 5 minutes, or until the cheese is melted and slightly golden.
Remove from oven and let it cool for a few minutes. Garnish with chopped cilantro and serve with lime wedges.
Enjoy your creamy, delicious dairy-free cheese enchiladas!
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6585 mg | 286% | |
| Total Carbohydrate | 375.1 g | 136% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 27.7 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2042 mg | 157% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1438 mg | 31% | |
*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.
