If you love Mexican food but need to skip the dairy, these dairy free chicken enchiladas verde are for you. They are packed with flavor and easy to put together.

The filling is made with shredded chicken, black beans, and corn, all wrapped up in soft corn tortillas. Then everything gets covered in tangy salsa verde.

Instead of regular cheese, I use dairy free Monterey Jack-style shreds that melt nicely on top. You won’t miss the dairy at all.

Going dairy free can feel tricky when it comes to comfort food like this, but this recipe proves you can still enjoy your favorites.

Top them with sliced avocado, pickled jalapenos, and a little extra cilantro, and you have a full meal ready to serve.

Why This Recipe Is a Keeper

Bright Verde Flavor – Salsa verde, lime, cilantro, and cumin create a fresh, tangy flavor that keeps every bite exciting.

Satisfying Chicken Filling – Shredded chicken, black beans, and corn make these enchiladas hearty without feeling too heavy.

Great Texture Contrast – Tender tortillas and savory filling pair beautifully with creamy avocado and crisp pickled jalapenos.

Deliciously Dairy Free – Dairy free Monterey Jack-style shreds add a melty topping while keeping the recipe completely dairy free.

Here’s What You’ll Need

For The Filling

3 Cups Cooked Chicken, Shredded
1 Cup Canned Black Beans, Drained And Rinsed
1/2 Cup Corn Kernels
1/2 Cup Red Onion, Finely Chopped
1/3 Cup Fresh Cilantro, Chopped
1 Tablespoon Lime Juice
1 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper

For The Enchiladas

2 Cups Salsa Verde
12 Corn Tortillas
1 Cup Dairy Free Monterey Jack-Style Shreds
1 Avocado, Sliced
1/4 Cup Pickled Jalapenos

How to Make It

Step 1

Combine the shredded chicken, black beans, corn, red onion, cilantro, lime juice, cumin, salt, and pepper in a large bowl.

Step 2

Spread 1/2 cup salsa verde across the bottom of a 9 by 13-inch baking dish.

Step 3

Warm the tortillas in a covered stack in the microwave for 30 seconds, or heat them briefly in a dry skillet until flexible.

Step 4

Fill each tortilla with about 1/3 cup of the chicken mixture, roll it tightly, and place it seam-side down in the baking dish.

Step 5

Pour the remaining salsa verde over the enchiladas and sprinkle the dairy free Monterey Jack-style shreds evenly over the top.

Step 6

Cover with foil and bake at 375 F for 20 minutes. Remove the foil and bake for 8 to 10 minutes more, until hot and lightly browned.

Step 7

Rest for 5 minutes, then top with avocado, pickled jalapenos, and extra cilantro.

Recipe Tips

Keep The Filling Moist, Not Wet

I recommend draining the black beans very well and patting away extra moisture before adding them to the bowl. If the corn is frozen, thaw it and blot it dry first.

Too much liquid in the filling can make the corn tortillas soft and cause the enchiladas to spread apart while baking.

Use Finely Shredded Chicken

Shred the chicken into small, even pieces so every enchilada gets a balanced amount of chicken, beans, corn, and seasoning.

Large chunks make the tortillas harder to roll and can leave some portions loosely filled. If the chicken seems dry, mix in a spoonful of salsa verde before filling the tortillas.

Warm The Tortillas Until Flexible

Warm the tortillas in a covered stack so they stay soft while you work. If they still crack when folded, heat them for another 10 to 15 seconds or warm them briefly in a dry skillet.

Keep the stack covered between each tortilla you fill. Corn tortillas cool quickly, and cooled tortillas are much more likely to split.

What to Make Next