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
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.
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.
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!).
Delicious with my Spanish Cauliflower Rice as a side!