Dairy-Free Chicken Enchilada Casserole
This Dairy-Free Chicken Enchilada Casserole is a mouthwatering twist on a classic comfort food, perfect for those avoiding dairy without sacrificing flavor. Packed with tender shredded chicken, zesty green enchilada sauce, creamy coconut milk, and bold spices like chili powder and cumin, this casserole delivers layers of satisfying goodness. Nutritional yeast adds a cheesy, umami kick, while black beans and corn tortillas create a hearty base. Fresh cilantro and sliced avocado provide a vibrant, finishing touch to this easy, gluten-free dinner option. Quick to prepare in just 15 minutes and baked to perfection, it's a wholesome family favorite that’s sure to please a crowd. Ideal for meal-prepping, weeknight dinners, and gatherings, this dairy-free dish proves that healthy eating can be incredibly delicious!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 3 cups Cooked chicken breast, shredded
- 2 cups Green enchilada sauce
- 1 cup Coconut milk, canned
- 1 tablespoon Nutritional yeast
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 12 pieces Corn tortillas
- 1 can Black beans, drained and rinsed
- 0.5 cup Chopped fresh cilantro
- 1 medium Avocado, sliced (for topping)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the shredded chicken, green enchilada sauce, coconut milk, nutritional yeast, ground cumin, chili powder, and salt. Mix well to combine, then bring to a simmer and heat for 5 minutes. Remove from heat.
Grease a 9x13 inch baking dish. Start assembling the casserole by layering 4 corn tortillas, overlapping as necessary, at the bottom.
Spread half of the chicken mixture over the tortillas, followed by half of the black beans. Sprinkle with a layer of chopped cilantro.
Repeat the layers once more: another layer of 4 corn tortillas, the rest of the chicken mixture, the remaining black beans, and a sprinkle of cilantro.
Top with the last layer of 4 corn tortillas. Pour any remaining sauce over the top and spread evenly.
Cover the baking dish 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 edges are bubbling and the top is lightly golden.
Allow the casserole to cool for a few minutes, then slice and serve warm topped with fresh avocado slices and extra cilantro if desired.
Nutrition Facts
Calories |
4198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 7774 mg | 338% | |
| Total Carbohydrate | 401.7 g | 146% | |
| Dietary Fiber | 87.3 g | 312% | |
| Total Sugars | 36.1 g | ||
| Protein | 302.3 g | 605% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 838 mg | 64% | |
| Iron | 39.1 mg | 217% | |
| Potassium | 7319 mg | 156% | |
*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.
