Dairy-Free Chicken Enchilada
Healthy and freezer friendly, this dairy-free chicken enchilada recipe is flavourful and fun! Packed with protein, it’s an easy dinner or mid afternoon snack.
Ingredients
- 3 Chicken Breast cooked and shredded
- 2 ½ cups Homemade Red Enchilada Sauce divided, recipe found separately
- 4-5 Tortilla I like to use Casa Mendosa large whole wheat
- 1 (398 mL) can Black Bean drained and rinsed
- 1 cup Dairy-Free Shredded Cheese I highly recommend Daiya Cheddar Flavour
- 1/2 tbsp Olive Oil Extra Virgin
- 1 small Red Onion 1/3 cup, chopped
- 3 cloves Garlic pressed
- 2 medium Jalapeños seeded and minced
- ⅓ tsp Fine Sea Salt
- ⅓ tsp Black Pepper ground
Instructions
- Pre-cook your chicken breasts and shred. The best way to do this is to add your chicken breasts to a slow cooker and cover with chicken stock. I like to use Knorr brand natural chicken stock powder and mix about 1 tbsp to enough water to cover the chicken breasts. When you mix the powder with the water, only use about 1 cup of warm water to mix so it's easy to dissolve. Then you can add more water. Cover and set to cook on high for three hours. When done, remove the chicken and add to a mixing bowl. Use a hand mixer to shred the chicken, this is seriously the best trick I've ever learnt! You can thank me later.
- Preheat the oven to 375°F. Heat olive oil in a large pan on medium heat. Once the oil is hot add your onion and jalapeños and soften for about 7 minutes. Stir in the garlic for a quick 30 seconds until fragrant.
- Remove from heat then stir in ½ cup of your enchilada sauce, the black beans and shredded chicken. Season with the salt and pepper. I skip this step, but if you like your enchiladas extra cheesy, you can add shredded cheese to your filling now.
- Warm tortillas in the microwave for 30 seconds so that they are soft and easy to work with. Pour another ½ cup of enchilada sauce in the bottom of your 9x13 inch baking dish and shake or tilt the dish until the sauce evenly covers the bottom.
- Divide your filling in the pan into as many sections as tortillas you are using to make sure you are going to fill the tortillas evenly. Add the filling onto a tortilla and shape into a log that is off centred. This will make rolling them a breeze. Roll tightly and transfer seam-side down into baking dish.
- Evenly pour remaining sauce over the top of the enchiladas, making sure to leave the outer ends of the tortillas slightly exposed. Top with shredded cheese.
- Bake for 20 minutes, or until the edges of the tortillas are slightly crispy and browned. Remove from oven and try to patiently let cool for about 10 minutes.
Equipment
Notes
To serve, you could top with cilantro, guacamole, and or jalapeño rounds.