Gluten-free Dairy-free Enchiladas
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Gluten-free Dairy-free Enchiladas - EASY dinner with 10 ingredients. Nut-free and egg-free, freezer friendly!

These Gluten-free Dairy-free Enchiladas take less than 30 minutes to prep and are an awesome fast go-to that the family will love. My kids devour this family-sized enchilada recipe! An easy delicious twist on the classic Mexican enchiladas, with a simple no-fuss, budget-friendly homemade enchilada sauce.

Shredding Chicken Hack

My Gluten-free Dairy-free Enchiladas use shredded chicken in them. One way to make this dinner even faster? Prep the chicken ahead of time. Here is my favorite way to create shredded chicken breast:

Place 3 chicken breasts in an Instant Pot, on the trivet if you have one (still works without one if you don’t!). Add 1 cup water or chicken broth for even more flavor. Seal and use the steam setting for 10 minutes (12 minutes if using frozen breast). Once done, wait 5 minutes then manually release the heat, remove the trivet, and dump out the liquid.

Want to know the easiest way to shred chicken once the chicken is steamed? Using your hand mixer or standing mixer! If you just cooked your chicken in the Instant Pot and have a handheld mixer, just put the mixer blades right into the Instant Pot and turn the mixer on to medium speed. This will shred it right within the instant pot! Or, you can also shred cooked chicken in a standing mixer: Place cooked chicken breasts into the mixer bowl. Insert the mixer blade and cover the mixer with a towel. The towel helps prevent bits of chicken from flying onto your kitchen backsplash (personal experience, haha!). Then, mix on a low-medium speed until shredded. Don’t over-mix, or you will have tiny chicken bits. But, otherwise, it’s the easiest way to shred chicken quickly! You can see a video of how to do this on Instagram here.

Gluten-free Dairy-free Enchiladas - EASY dinner with 10 ingredients. Nut-free and egg-free, freezer friendly!

Ingredients

  • Shredded chicken – See hack above for the easiest way to make shredded chicken!
  • Dairy-free cheese – See THIS POST for honest dairy-free cheese reviews and which brand is our favorite!
  • Cilantro – Fresh, from the produce department. I usually chop with kitchen shears.
  • Gluten-free corn or flour tortillas – I usually use one of the many varieties of gluten-free corn tortillas from my local Winco, but there are lots of options here!
  • Tomato sauce – just basic canned tomato sauce from the tomato aisle.
  • Chili powder
  • Cumin
  • Garlic powder
  • Onion powder
  • Salt – basic table salt

Gluten-free Dairy-free Enchiladas - EASY dinner with 10 ingredients. Nut-free and egg-free, freezer friendly!

Gluten-free Dairy-free Enchiladas - EASY dinner with 10 ingredients. Nut-free and egg-free, freezer friendly!

Gluten-free Dairy-free Enchiladas

Autumn, @wholefoodfor7
An easy family meal with only 30 minutes prep!
5 from 3 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 7 people
Calories 273 kcal

Ingredients
 

  • 3 cups shredded chicken
  • 1 cup dairy-free cheese
  • 1 bunch cilantro optional
  • 14 gluten-free corn or flour tortillas

Enchilada Sauce

  • 2 15oz can tomato sauce
  • 1 tablespoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt

Instructions
 

  • In a medium saucepan, combine well all of the enchilada sauce ingredients and bring to boil. Then turn down to medium low and simmer for 10 minutes
  • Preheat oven to 350 degrees.
  • Once enchilada sauce is done simmering, pour 3/4 cup enchilada sauce into shredded chicken and stir to combine.
  • Cover the bottom of a 9x13 pan with enchilada sauce, about 3/4 cup
  • Wrap tortillas in a wet paper towel or towel and microwave for 1 1/2 minutes to heat. This will help them be more flexible (i.e. not break) when you are filling and rolling them.
  • Spread a generous 1/4 cup of chicken/sauce mixture into each tortilla. Wrap and place seam side down into the 9x13 pan. Repeat with all 14 tortillas.
  • Cover the top of the tortillas in the pan with the remaining enchilada sauce. Sprinkle with dairy-free cheese.
  • Cook in oven for 25 minutes.
  • Remove from oven and serve warm. Top with optional chopped cilantro or my Cilantro Lime Ranch (see notes for link!)

Notes

See blog post above for tips to the EASIEST shredded chicken. Also see blog post above for a link to a dairy-free cheese reivew for our favorites!
Delicious with my Cilantro Lime Caulirice as a side! Also tasty topped with my Cilantro Lime Ranch.

Nutrition

Calories: 273kcalCarbohydrates: 29gProtein: 19gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 583mgPotassium: 281mgFiber: 4gSugar: 1gVitamin A: 450IUVitamin C: 0.5mgCalcium: 72mgIron: 2mg
Keyword budget-friendly, dairy-free, egg-free, gluten-free, kid-friendly, main dish, nut-free
Tried this recipe?Let us know how it was!
Gluten-free Dairy-free Enchiladas - EASY dinner with 10 ingredients. Nut-free and egg-free, freezer friendly!

6 Comments

  1. 5 stars
    Amazing made them once! Will be making them again!

    Reply
    • Wahoo!! Thrilled this easy recipe was enjoyed! Thank you for the review.

      Reply
  2. 5 stars
    This was so delicious! My 2 boys loved it and it will go in the dinner rotation. Only thing I added was a little oregano to the chicken mix and on top! Thank you for a quick, simple and delicious meal for the fam!

    Reply
    • Love that add on and so happy this one is going on the dinner rotation! YAY for a family win! Thanks for the review.

      Reply
  3. 5 stars
    These were delicious!
    Very flavorful, quick to make, and perfect for meal prepping.
    My fiancé who’s more critical of food really enjoyed them! Will definitely be making these again.

    Reply
    • WAHOO that these won over even the fiance and you want to make them again! Thank you!

      Reply

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