Dairy Free Chicken Enchilada Casserole

Total time1 hr 10 min

Prep time20 min

Cook time45 min

4.8

(18)

This layered, saucy casserole is the kind of weeknight dinner that disappears fast — bold enchilada flavor stacked between tender corn tortillas, smoky spiced chicken, hearty black beans, and melted dairy free cheese that gets perfectly bubbly around the edges. The filling comes together in one skillet with seared and shredded chicken, sautéed onion and green bell pepper, garlic, cumin, chili powder, and smoked paprika, so every bite is deeply seasoned before it even hits the baking dish. Two cans of red enchilada sauce do the heavy lifting, soaking into each layer as it bakes and keeping everything moist and rich without a drop of cream or butter. Skipping dairy in a cheesy casserole can feel like a compromise, but the shredded dairy free cheese melts beautifully under the foil and then gets that irresistible golden edge once the foil comes off. Corn tortillas are naturally dairy free and hold up beautifully in a layered bake like this, giving you that satisfying, slightly chewy texture in every forkful. It serves six, making it an easy choice for feeding a crowd or stocking the fridge with leftovers that taste even better the next day. Finish it with sliced green onions and fresh cilantro for a little brightness, and dinner is done.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the chicken

1.5 lb boneless, skinless chicken breasts
½ tsp salt
½ tsp ground black pepper
1 tbsp olive oil

For the filling

1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
3 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chiles, drained
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika

For the casserole

2 cans (10 oz each) red enchilada sauce
12 corn tortillas (6-inch)
1.5 cups dairy free cheese, shredded

For serving

2 green onions, thinly sliced (optional)
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Season the chicken breasts on both sides with the salt and pepper.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5–6 minutes per side, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then shred with two forks.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!