Dairy-Free Chicken Enchiladas Recipe
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The Spruce / Maxwell Cozzi
Nutrition Facts (per serving) | |
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395 | Calories |
16g | Fat |
32g | Carbs |
33g | Protein |
Nutrition Facts | |
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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. |
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
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1 tablespoon cornstarch
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2 cups almond milk
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1/2 cup raw cashews, finely ground
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1/4 cup nutritional yeast
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1/2 cup mild salsa
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1 tablespoon tahini
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1/2 teaspoon garlic powder
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1/2 teaspoon kosher salt
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2 tablespoons olive oil
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4 boneless, skinless chicken breasts
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1 medium onion, chopped
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1 green bell pepper, chopped
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1/4 cup fresh cilantro, finely chopped
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8 corn tortillas
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1 recipe red enchilada sauce
Steps to Make It
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Gather the ingredients.
The Spruce / Maxwell Cozzi
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Preheat the oven to 350 F. In a small saucepan, combine cornstarch with 2 tablespoons of almond milk, stirring until dissolved.
The Spruce / Maxwell Cozzi
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Add remaining almond milk, ground cashews, nutritional yeast, salsa, tahini, garlic powder, and salt, stirring until well combined.
The Spruce / Maxwell Cozzi
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Cook over medium heat, stirring constantly, until mixture thickens, about 3 minutes. Remove sauce from heat and set aside.
The Spruce / Maxwell Cozzi
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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.
The Spruce / Maxwell Cozzi
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Using a slotted spatula, transfer chicken breasts to a plate lined with paper towels and pat off excess oil.
The Spruce / Maxwell Cozzi
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Chop cooked chicken into 1- to 2-inch pieces and stir into "cheese" sauce, along with onions, peppers, and cilantro.
The Spruce / Maxwell Cozzi
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Spoon even amounts of filling onto tortillas.
The Spruce / Maxwell Cozzi
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Roll tortillas, tucking in ends, and arrange in a single layer in a 9”x 13” casserole dish.
The Spruce / Maxwell Cozzi
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Pour prepared red enchilada sauce over enchiladas.
The Spruce / Maxwell Cozzi
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Bake, uncovered, for 20 minutes. Serve hot.
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.
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