Dairy Free Chicken Enchiladas
These enchiladas are the kind of deeply satisfying, weeknight-worthy dinner that makes everyone at the table genuinely happy — rich, saucy, and packed with bold flavor from a from-scratch sauce built on chili powder, cumin, oregano, garlic, and tomato. The chicken is seared until golden, shredded, and tucked into warm corn tortillas that get dipped in that homemade sauce before rolling, so every bite is coated in flavor all the way through. Corn tortillas are a natural fit here, keeping things sturdy and adding a subtle earthiness that pairs beautifully with the spiced filling. Skipping dairy doesn't mean skipping comfort — the shredded dairy free cheese melts over the top during baking, getting golden and bubbly just like you'd hope. Store-bought enchilada sauce can sneak in unexpected dairy-derived ingredients, so making your own from pantry staples puts you fully in control without adding much effort. A five-minute rest after the oven lets everything settle before you slice in, and a scatter of fresh cilantro and green onions on top keeps it bright and fresh. Makes four servings, and honestly, you'll want to fight over the leftovers.
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp ground cumin
- ½ tsp garlic powder
- 1 tbsp olive oil
For the enchilada sauce
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 can (15 oz) tomato sauce
- 1 cup chicken broth
- ½ tsp salt
For assembly
- 8 corn tortillas (6-inch)
- 1 ½ 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). Pat the chicken breasts dry and season all over with the salt, cumin, and garlic powder.
- 2
Heat 1 tbsp 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 exterior is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then shred with two forks.
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