Gluten and Dairy Free Chicken Enchiladas
Transform weeknight dinners with these vibrant, Gluten and Dairy Free Chicken Enchiladas, a perfect crowd-pleaser for those with food sensitivities. Packed with tender, shredded chicken and wrapped in soft gluten-free tortillas, these enchiladas are elevated with a rich, homemade enchilada sauce infused with bold spices like cumin and chili powder. A generous sprinkle of creamy dairy-free cheese ensures all the indulgence without compromise. Ready in under an hour, this recipe is ideal for busy families craving a flavorful, allergen-friendly meal. Garnished with fresh cilantro, creamy avocado slices, and a squeeze of zesty lime, these enchiladas offer a satisfying blend of textures and tastes that everyone will enjoy. Perfect for a healthy, flavorful dinner that doesn’t sacrifice comfort!
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Recipe Information
Ingredients
- 2 cups Cooked and shredded chicken breast
- 8 pieces Gluten-free tortillas
- 1.5 cups Dairy-free shredded cheese (e.g., almond or coconut-based)
- 1 4-ounce can Diced green chilies
- 1.5 cups Tomato sauce
- 1 cup Chicken or vegetable broth (gluten-free)
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1.5 teaspoons Chili powder
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 1 piece Sliced avocado (optional, for serving)
- 1 piece Fresh lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
In a medium saucepan over medium heat, combine olive oil, tomato sauce, chicken broth, onion powder, garlic powder, cumin, chili powder, and salt. Stir well and simmer for about 5 minutes to create the enchilada sauce.
Remove the saucepan from heat and stir in the diced green chilies. Set the sauce aside to cool slightly.
Spread 1/2 cup of the enchilada sauce along the bottom of the prepared baking dish to prevent sticking.
Lay a gluten-free tortilla on a clean surface. Add about 2-3 tablespoons of shredded chicken to the center of the tortilla. Sprinkle a small handful of dairy-free cheese over the chicken.
Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, chicken, and cheese.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining dairy-free cheese on top.
Bake the enchiladas in the preheated oven for 25-30 minutes, or until the cheese is melted and the sauce is bubbling.
Remove from the oven and let the enchiladas cool for 5 minutes before serving.
Garnish with fresh cilantro, and serve with sliced avocado and lime wedges on the side, if desired.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1772 mg | 77% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 7.8 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 978 mg | 21% | |
*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.
