Dairy-Free Chicken Enchiladas Recipe

Dairy-Free Chicken Enchiladas Recipe

The Spruce / Maxwell Cozzi

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
395 Calories
16g Fat
32g Carbs
33g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 395
% Daily Value*
Total Fat 16g 20%
Saturated Fat 3g 14%
Cholesterol 68mg 23%
Sodium 690mg 30%
Total Carbohydrate 32g 12%
Dietary Fiber 6g 21%
Total Sugars 8g
Protein 33g
Vitamin C 17mg 83%
Calcium 71mg 5%
Iron 3mg 16%
Potassium 539mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This dish comes together in such a short time that it's perfect for last-minute meals and weeknight dinners. We use this red enchilada sauce recipe for my enchiladas, but if you're short on time or ingredients, substitute with a store-bought sauce.


  • 1 tablespoon cornstarch

  • 2 cups almond milk

  • 1/2 cup raw cashews, finely ground

  • 1/4 cup nutritional yeast

  • 1/2 cup mild salsa

  • 1 tablespoon tahini

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon kosher salt

  • 2 tablespoons olive oil

  • 4 boneless, skinless chicken breasts

  • 1 medium onion, chopped

  • 1 green bell pepper, chopped

  • 1/4 cup fresh cilantro, finely chopped

  • 8 corn tortillas

  • 1 recipe red enchilada sauce

Steps to Make It

  1. Gather the ingredients.

    Dairy-Free Chicken Enchiladas Recipe ingredients

    The Spruce / Maxwell Cozzi

  2. Preheat the oven to 350 F. In a small saucepan, combine cornstarch with 2 tablespoons of almond milk, stirring until dissolved.

    almond milk and cornstarch in a saucepan

    The Spruce / Maxwell Cozzi

  3. Add remaining almond milk, ground cashews, nutritional yeast, salsa, tahini, garlic powder, and salt, stirring until well combined.

    cornstarch, almond milk, ground cashews, nutritional yeast, salsa, tahini, garlic powder, and salt in a saucepan

    The Spruce / Maxwell Cozzi

  4. Cook over medium heat, stirring constantly, until mixture thickens, about 3 minutes. Remove sauce from heat and set aside.

    almond milk mixture cooking in a saucepan

    The Spruce / Maxwell Cozzi

  5. In a ​heavy-bottomed skillet over medium heat, heat the olive oil, adding chicken breasts, onion, and bell pepper once hot. Cook chicken, turning once, until it bounces back to the touch, about 6 to 7 minutes.

    chicken breasts, onion, and bell pepper in a skillet

    The Spruce / Maxwell Cozzi

  6. Using a slotted spatula, transfer chicken breasts to a plate lined with paper towels and pat off excess oil.

    chicken on a paper towel lined plate

    The Spruce / Maxwell Cozzi

  7. Chop cooked chicken into 1- to 2-inch pieces and stir into "cheese" sauce, along with onions, peppers, and cilantro.

    chicken, sauce and vegetables in a saucepan

    The Spruce / Maxwell Cozzi

  8. Spoon even amounts of filling onto tortillas.

    chicken mixture on top of tortillas

    The Spruce / Maxwell Cozzi

  9. Roll tortillas, tucking in ends, and arrange in a single layer in a 9”x 13” casserole dish.

    Dairy-Free Chicken Enchiladas in a baking dish

    The Spruce / Maxwell Cozzi

  10. Pour prepared red enchilada sauce over enchiladas.

    Pour prepared red enchilada sauce over enchiladas

    The Spruce / Maxwell Cozzi

  11. Bake, uncovered, for 20 minutes. Serve hot.

    baked Dairy-Free Chicken Enchiladas

    The Spruce / Maxwell Cozzi

Recipe Variation

If you don't have the time to make the red enchilada sauce from scratch, feel free to substitute store bought enchilada sauce. Use enough to cover the enchiladas prior to baking.