Dairy-Free Creamy White Enchilada
Indulge in the luscious flavors of this Dairy-Free Creamy White Enchilada, a comforting, guilt-free twist on a classic favorite! Perfect for those seeking dairy-free options, this recipe features tender shredded chicken enveloped in warm corn tortillas and smothered in a velvety, plant-based white sauce made from coconut cream, almond milk, and a hint of nutritional yeast for a cheesy flavor. Infused with zesty green chilies, aromatic cumin, and fresh lime juice, these enchiladas are bursting with bold, Southwest-inspired tastes. Quick to prepare in just under an hour and baked to perfection with lightly crisped edges, they make a satisfying dinner for any weeknight. Garnish with vibrant chopped cilantro for a fresh finish, and savor every creamy, wholesome bite!
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Recipe Information
Ingredients
- 10 Corn tortillas
- 2 cups Cooked chicken breast, shredded
- 1 cup Coconut cream
- 1.5 cups Unsweetened almond milk
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 can (4 oz) Green chilies, diced
- 1 medium Onion, chopped
- 1 tablespoon Nutritional yeast
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, juiced
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
Stir in the shredded chicken, diced green chilies, cumin, salt, and black pepper. Cook for an additional 3 minutes, then remove from the heat.
In a separate saucepan, combine the coconut cream and almond milk. Heat over medium-low until the mixture begins to steam, stirring occasionally.
Add the nutritional yeast to the saucepan, stirring until well incorporated, and continue to cook for another 3 minutes to allow the sauce to thicken slightly.
Grease a 9x13 inch baking dish. Pour a small amount of the creamy sauce into the bottom of the dish, spreading it out to coat the bottom evenly.
To assemble the enchiladas, fill each corn tortilla with approximately 2 tablespoons of the chicken mixture. Roll the tortillas and place them seam-side down in the prepared baking dish.
Pour the remaining creamy sauce over the top of the enchiladas, ensuring each tortilla is well covered.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove foil and bake for an additional 10-15 minutes until the edges of the tortillas are slightly crispy.
Remove from the oven, and let cool slightly before serving.
Garnish with fresh cilantro and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
3234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 386.3 g | 140% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 143.3 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1093 mg | 84% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3533 mg | 75% | |
*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.
