Pescatarian Dairy Free Paprika Chicken Enchiladas
Total time1 hr
Prep time25 min
Cook time35 min
4.8(10)
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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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ tsp salt
For the filling
- 1 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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