Dairy-Free Chicken Enchiladas Recipe

Written by
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about our editorial process
Ashley Adams
Published on 07/26/19 by Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about The Spruce Eats's Editorial Process

Updated 07/26/19

Chicken enchiladas
Steve Cohen / Getty Images
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 8 Enchiladas (4 to 6 Servings)
Nutritional Guidelines (per serving)
1080 Calories
60g Fat
42g Carbs
93g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 Enchiladas (4 to 6 Servings)
Amount per serving
Calories 1080
% Daily Value*
Total Fat 60g 76%
Saturated Fat 15g 75%
Cholesterol 279mg 93%
Sodium 862mg 37%
Total Carbohydrate 42g 15%
Dietary Fiber 7g 25%
Protein 93g
Calcium 389mg 30%
*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.

Ingredients

  • 1 tablespoon cornstarch
  • 2 cups almond milk
  • 1/2 cup raw cashews (finely ground)
  • 1/4 cup nutritional yeast
  • 1/2 cup mild salsa (store-bought or homemade)
  • 1 tablespoon tahini
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • 1 medium-large 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. Preheat the oven to 350 F.

  2. In a small saucepan, combine the cornstarch with 2 tablespoons of the almond milk, stirring until dissolved. Add the remaining almond milk, ground cashews, nutritional yeast, salsa, tahini, garlic powder, and salt, stirring until well combined. Cook over medium heat, stirring constantly, until mixture thickens, about 3 minutes. Remove from heat and set aside.

  3. In a ​heavy-bottomed skillet over medium heat, heat the olive oil, adding the chicken breasts, onion, and bell pepper once hot. Cook the chicken, turning once, until it bounces back to the touch, about 6 to 7 minutes. Using a slotted spatula, transfer the chicken breasts to a plate lined with paper towels and pat off the excess oil. Chop the cooked chicken into 1 to 2” pieces and stir the chopped chicken along with the onions, peppers, and cilantro into the “cheese” sauce.

  4. Spoon even amounts of the filling into the tortillas. Roll the tortillas, tucking in the ends, and arrange them in a single layer in a 9”x 13” casserole dish. Pour the red enchilada sauce over the enchiladas and bake uncovered for 20 minutes. Serve hot.