Gluten-free Dairy-free Enchiladas
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 homemade enchilada sauce.
Gluten-free Dairy-free Enchiladas
Ingredients
- 3 cups shredded chicken see notes
- 1 cup dairy-free cheese we prefer So-Delicious
- 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
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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
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Preheat oven to 350 degrees.
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Once enchilada sauce is done simmering, pour 3/4 cup enchilada sauce into shredded chicken and stir to combine.
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Cover the bottom of a 9x13 pan with enchilada sauce, about 3/4 cup
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If tortillas are cold (i.e. have been stored in the fridge) and not flexible, wrap in a wet paper towel and microwave for 30 seconds to heat. Skip this step if tortillas are room temperature.
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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.
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Cover the top of the tortillas in the pan with the remaining enchilada sauce. Sprinkle with dairy-free cheese.
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Cook in oven for 25 minutes.
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Remove from oven and serve warm.
Recipe Notes
I like to make my shredded chicken by steaming 2 large chicken breasts in my instant pot (on the "Steam" setting) with 1/2 cup water for 10 minutes. When done and while still hot, I shred it by mixing it with my Kitchen Aid or hand mixer (covering with a kitchen towel to prevent a big mess!).
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Delicious with my Spanish Cauliflower Rice as a side!
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