Dairy Free Paprika Chicken Enchiladas
Enchiladas are one of those deeply satisfying comfort foods that can feel off-limits when you're avoiding dairy — but this version proves otherwise. A from-scratch red chile sauce built with chili powder, cumin, smoked paprika, and oregano bloomed in olive oil gives the whole dish a rich, smoky backbone that no store-bought can replicate. The seared and shredded chicken filling gets seasoned with its own layer of spices, so every bite is packed with flavor before the sauce even enters the picture. Corn tortillas are dipped directly into that sauce before rolling, which means they soak up every bit of it and stay tender through the bake. Shredded dairy free cheese melts over the top as the dish bubbles away in the oven, giving you that gooey, golden finish you'd expect from the classic. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up beautifully. This makes four generous servings and is the kind of weeknight dinner that genuinely earns a spot in the regular rotation.
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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.
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