Dairy-Free Green Chili Enchiladas
Introducing Dairy-Free Green Chili Enchiladas—an irresistible twist on a classic comfort dish that's perfect for those avoiding dairy. Packed with tender shredded chicken, creamy dairy-free alternatives, vibrant diced green chilies, and the warm flavors of garlic, onion, and cumin, these enchiladas are a flavor-packed delight. Nestled in soft corn tortillas and smothered in a tangy green enchilada sauce, they're topped with plenty of dairy-free cheese for the ultimate melty finish. This recipe is easy to follow, taking just 20 minutes of prep and 30 minutes of baking, and is ideal for family dinners or meal prepping. Garnish with fresh cilantro and a squeeze of lime for a bright, zesty touch and savor every bite of this gluten-free, dairy-free dinner staple!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 2 cups Cooked and shredded chicken breast
- 8 ounces Dairy-free cream cheese
- 2 4-ounce cans Canned diced green chilies
- 1 cup Dairy-free sour cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Cilantro, chopped
- 2 cups Dairy-free shredded cheese
- 2 cups Green enchilada sauce
- 2 tablespoons Olive oil
- 4 pieces Lime wedges
Instructions
Preheat your oven to 350°F (175°C).
Lightly grease a 9x13-inch baking dish with a tablespoon of olive oil.
In a medium bowl, combine the shredded chicken, dairy-free cream cheese, diced green chilies, dairy-free sour cream, garlic powder, onion powder, ground cumin, salt, and black pepper. Mix until well combined.
Spread about 1/4 cup of the green enchilada sauce over the bottom of the prepared baking dish.
Heat a tablespoon of olive oil in a skillet over medium heat. Warm each corn tortilla for about 20 seconds on each side until pliable.
Fill each tortilla with about 1/4 cup of the chicken mixture, then roll up and place seam side down in the baking dish.
Repeat with the remaining tortillas and chicken mixture.
Pour the remaining green enchilada sauce over the rolled tortillas.
Sprinkle the dairy-free shredded cheese over the top of the enchiladas.
Cover the 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 cheese is melted and bubbly.
Garnish enchiladas with chopped cilantro.
Serve hot with lime wedges on the side for squeezing over the enchiladas.
Nutrition Facts
Calories |
3842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.2 g | 286% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 9905 mg | 431% | |
| Total Carbohydrate | 276.0 g | 100% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 30.0 g | ||
| Protein | 184.9 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2126 mg | 164% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3513 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.
