My dairy-free green chili chicken enchiladas recipe is easy and delicious! I am a big fan of homemade enchiladas and recently tried a new type made with salsa verde.
Dairy-free enchiladas are becoming a biweekly staple in our household. One baking dish feeds our family of four and sometimes leaves leftovers for lunch the next day. I like to bake my enchiladas with tinfoil first to ensure the inside of each tortilla is cooked well. Then I remove the tinfoil to crisp up the top and melt the cheese.
All of my enchilada recipes use flour tortillas and minimal ingredients. They are easy to make and even easier to assemble.
•1 1/2 lbs boneless skinless chicken breast
•1 jar your favorite salsa medium size
•2 bags dairy free cheese shreds We love Violife
•1 jar tomatilla salsa large
•6-8 flour tortillas medium or large
•Spray your cooking pan with spray or olive oil. Add your chicken breast and cover with 1 jar of salsa. Cook 12 to 15 minutes over medium-low heat, or until the internal temperature of the chicken registers at 165˚F.
•Remove the chicken from the salsa and shred or cut into bite sized pieces.
•Coat the bottom of baking dish with a thin layer of tomatillo salsa.
•Lay a tortilla flat on the counter. Fill the center with chicken and shredded cheese. Fold the tortilla into a burrito and place seam-side down in the baking dish. Repeat.
•Top the enchiladas with shredded cheese and tomatillo salsa.
•Cover with tinfoil and bake for 25 minutes on 350 degrees F. Remove tinfoil and bake for 5-7 minutes or until cheese is melted on top.
•Serve with dairy free sour cream.
This recipe can be made vegan by using beans or meat substitute instead of chicken. Other fun ways to spruce up this dish – add corn or black beans to the inside of the enchilada.
Caitlin Houston is a Wallingford blogger and mom of three who loves sharing all of her favorites on the Caitlin Houston Blog. Learn about fun activities at home, family friendly travels, easy recipes and more.