Mushroom Free Dairy Free Paprika Chicken Enchiladas

Total time1 hr

Prep time25 min

Cook time35 min

Mushroom Free Dairy Free Paprika Chicken Enchiladas

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Ingredients

4 servings

For the red chile sauce

2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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