Dairy-Free Classic Chicken Enchiladas
Satisfy your cravings for a Tex-Mex favorite with these **Dairy-Free Classic Chicken Enchiladas**—a wholesome and flavorful twist on a comfort-food classic. Perfectly seasoned shredded chicken comes together with bold spices like chili powder and cumin, all wrapped in warm, soft corn tortillas and smothered in zesty green enchilada sauce. Topped generously with creamy, melty dairy-free mozzarella, these enchiladas bake to bubbly perfection in under an hour. Whether you’re accommodating a dairy-free lifestyle or simply looking to enjoy a lighter version of the original, this recipe delivers all the comforting richness you love without sacrificing flavor. Garnish with fresh cilantro and sliced avocado for an elegant finish, and serve it hot for a crowd-pleasing, gluten-free meal that’s perfect for family dinners or potlucks.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 cup Yellow onion, chopped
- 3 cloves Garlic, minced
- 3 cups Cooked chicken, shredded
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 pieces Corn tortillas
- 2 cups Canned green enchilada sauce
- 2 cups Dairy-free mozzarella cheese, shredded
- 0.25 cup Cilantro, chopped (optional)
- 1 piece Avocado, sliced (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the shredded chicken, chili powder, ground cumin, salt, and black pepper to the skillet. Stir to combine and let the flavors meld for 2-3 minutes. Remove from heat.
Wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds to soften them, making them easier to roll.
Spread 1 cup of the green enchilada sauce evenly over the bottom of a 9x13-inch baking dish.
Spoon approximately 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortillas tightly around the filling and place them seam side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring each is well-coated.
Sprinkle the shredded dairy-free mozzarella cheese evenly over the enchiladas.
Cover the baking dish loosely 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 cheese is melted and bubbly.
Remove from the oven and let the enchiladas rest for 5 minutes before serving.
Garnish with chopped cilantro and sliced avocado if desired. Serve hot.
Nutrition Facts
Calories |
3900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 6962 mg | 303% | |
| Total Carbohydrate | 337.1 g | 123% | |
| Dietary Fiber | 63.8 g | 228% | |
| Total Sugars | 20.8 g | ||
| Protein | 276.3 g | 553% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1816 mg | 140% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4382 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.
