Dairy-Free Enchiladas Verdes
Experience the invigorating flavors of Mexico with these Dairy-Free Enchiladas Verdes, a wholesome twist on a traditional favorite. This recipe combines tender shredded chicken and earthy corn tortillas, all smothered in a vibrant, homemade verde sauce made from roasted tomatillos, jalapeño, fresh cilantro, and a splash of lime juice. Perfect for those avoiding dairy, this dish is creamy-free yet bursting with rich, tangy, and slightly spicy flavors. Ready in under an hour, these enchiladas are ideal for a comforting weeknight dinner or an impressive crowd-pleaser. Serve them with a fresh salad or a side of black beans and rice for an authentic, satisfying meal. Dairy-free, gluten-free, and simply irresistible, these enchiladas are sure to become a go-to favorite!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 2 cups Cooked chicken breast, shredded
- 1 pound Tomatillos, husked and rinsed
- 1 piece Jalapeño pepper, seeds removed
- 0.5 piece White onion, chopped
- 2 pieces Garlic cloves
- 0.5 cup Fresh cilantro
- 2 tablespoons Lime juice
- 1 cup Chicken or vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large pot filled with water, bring tomatillos and the jalapeño to a boil. Cook for about 5 minutes until slightly softened. Drain and set aside.
In a blender, combine the cooked tomatillos, jalapeño, chopped onion, garlic, cilantro, lime juice, and broth. Blend until smooth to create the verde sauce.
In a skillet over medium heat, add 1 tablespoon of olive oil. Pour in the verde sauce and season with salt and pepper. Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens slightly.
In another skillet, heat the remaining tablespoon of olive oil over medium heat. Lightly fry each tortilla for about 30 seconds on each side, until they are pliable. Drain on paper towels.
Spread about 1/4 cup of the verde sauce onto the bottom of a 9x13 inch baking dish.
To assemble the enchiladas, fill each tortilla with approximately 2-3 tablespoons of shredded chicken. Roll the tortillas tightly and place them seam-side down in the baking dish.
Pour the remaining verde sauce evenly over all the enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove from the oven and let cool for a few minutes before serving. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 3224 mg | 140% | |
| Total Carbohydrate | 182.3 g | 66% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 16.5 g | ||
| Protein | 171.8 g | 344% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 416 mg | 32% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3176 mg | 68% | |
*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.
