Dairy-Free Chicken Enchiladas Recipe

Chicken enchiladas
Steve Cohen / Getty Images
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 8 Enchiladas (4 to 6 Servings)
Ratings

By Ashley Adams

Updated 05/09/18

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.

What You'll Need

  • 1 tablespoon cornstarch
  • 2 cups almond milk
  • 1/2 cup finely ground raw cashews
  • 1/4 cup nutritional yeast
  • 1/2 cup mild salsa, either 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 finely chopped fresh cilantro
  • 8 corn tortillas
  • 1 recipe red enchilada sauce

How 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.
  1. 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.
Nutritional Guidelines (per serving)
Calories 1080
Total Fat 60 g
Saturated Fat 15 g
Unsaturated Fat 26 g
Cholesterol 279 mg
Sodium 862 mg
Carbohydrates 42 g
Dietary Fiber 7 g
Protein 93 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)