Dairy-Free Chicken Enchiladas
Looking for a wholesome, flavor-packed meal that’s also dairy-free? These Dairy-Free Chicken Enchiladas are the perfect solution, offering all the indulgence of the classic dish without any dairy. Juicy shredded chicken, hearty black beans, sweet bursts of corn, and a medley of warming spices come together to create a rich and satisfying filling. Wrapped in tender corn tortillas and smothered in tangy enchilada sauce and a melty dairy-free cheese substitute, these enchiladas hit all the right notes. Quick to prepare and oven-baked to perfection, this recipe is perfect for family dinners, meal prep, or entertaining guests. Garnished with fresh cilantro, each bite is bursting with vibrant, Mexican-inspired flavors. This recipe is a must-try for anyone seeking a dairy-free, crowd-pleasing favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 2 cups boneless, skinless chicken breasts, cooked and shredded
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 corn tortillas
- 1.5 cups dairy-free cheese substitute, shredded
- 2 cups enchilada sauce
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, sauté until they are soft, about 5 minutes.
Add the minced garlic, chili powder, and cumin to the skillet. Cook for an additional 1 minute until the spices are fragrant.
Add the shredded chicken, black beans, corn, and half of the chopped cilantro to the skillet. Season with salt and black pepper. Stir to combine and remove from heat.
Warm the corn tortillas by wrapping them in a damp kitchen towel and microwaving them for about 30 seconds. This step helps to prevent them from cracking when you roll them.
Spread 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.
Sprinkle the dairy-free cheese substitute evenly over the top of the enchiladas.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the edges of the tortillas are slightly crispy.
Garnish the baked enchiladas with the remaining cilantro before serving.
Serve hot and enjoy your delicious dairy-free chicken enchiladas.
Nutrition Facts
Calories |
3514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 7669 mg | 333% | |
| Total Carbohydrate | 445.3 g | 162% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 37.5 g | ||
| Protein | 212.1 g | 424% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1978 mg | 152% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 4349 mg | 93% | |
*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.
