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–+ servings
dairy free chicken enchiladas with salsa verde

Gluten Free Dairy Free Chicken Enchiladas.

Kelly Roenicke
If you're craving a cozy meal, try these allergy friendly chicken enchiladas! The tangy sauce adds so much flavor to this hearty dish!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Entree
Cuisine Dairy Free, gluten free, Mexican
Servings 6
Calories 763 kcal

Ingredients
 
 

  • 1.5 pounds chicken breasts
  • 16 ounces salsa verde
  • 2 cups fresh cilantro leaves
  • 1 cup mayonnaise
  • 15 ounces canned corn drained
  • 1 ½ cups dairy free pepper jack cheese shreds
  • 15 ounces refried beans
  • 10 gluten free flour tortillas

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Place the chicken breasts in a pot with enough water to cover them. Bring to a boil, then reduce heat to medium, and cook for about 15-20 minutes, until they reach an internal temperature of 165 degrees F.
  • Remove the cooked chicken from the pot and set aside to cool.
  • Place the salsa verde, cilantro leaves, and mayonnaise, in a blender or food processor, and blend until smooth.
  • Once the chicken is cool, shred it and place it in a large bowl. Add the corn, ½ cup of the sauce, and ¾ cup of the dairy free shredded cheese to the bowl and mix well.
  • Now it's time to assemble the enchiladas, which you will place in a 9x13 baking dish. Place a gluten free tortilla on a plate or work surface, and spoon some refried beans onto it, smoothing them out with a spoon. Add some of the chicken mixture, and roll up the tortilla. Place the enchilada seam side down in the baking dish.
  • Repeat step 6 with all of the tortillas, lining the enchiladas up next to each other in the baking dish. Pour the sauce over all of the enchiladas. Sprinkle the remaining dairy free cheese on top.
  • Bake at 400 degrees F for about 30 - 35 minutes, or until the sauce is bubbling and the edges are golden brown.

Notes

You may have more or less enchiladas depending on how large your tortillas are.
Serving size is about one and a half enchiladas.
Store leftovers in the refrigerator. They should stay fresh for about 3-4 days.

Nutrition

Calories: 763kcalCarbohydrates: 54gProtein: 34gFat: 43gSaturated Fat: 9gPolyunsaturated Fat: 19gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 88mgSodium: 2086mgPotassium: 753mgFiber: 6gSugar: 9gVitamin A: 949IUVitamin C: 7mgCalcium: 130mgIron: 4mg
Keyword comfort food
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