Low Sugar Dairy Free Paprika Chicken Enchiladas
Total time1 hr
Prep time25 min
Cook time35 min
4.8(10)
About FigFig 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
4 servings
For the red chile sauce
- 2 tbsp olive oil, divided
- ½ medium white onion, finely diced
- 3 cloves garlic, minced
- 3 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 can (15 oz) tomato sauce
- 1 cup chicken broth
- ½ tsp salt
For the filling
- 1 lb boneless, skinless chicken breasts
- ½ medium white onion, finely diced
- 1 tsp ground cumin
- ½ tsp chili powder
- salt and pepper, to taste
For the enchiladas
- 12 corn tortillas (6-inch)
- 1 ½ cups dairy free cheese, shredded
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a drizzle of olive oil and set aside.
- 2
Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the onion for the sauce and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!