Dairy Free Chicken Enchiladas Verde
These flavorful enchiladas bring comforting flavor and satisfying texture to the table. They are a family-friendly favorite for busy weeknights.
Equipment
- 9x13-inch baking dish
- microwave
Ingredients
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
Instructions
- Combine the shredded chicken, black beans, corn, red onion, cilantro, lime juice, cumin, salt, and pepper in a large bowl.
- Spread 1/2 cup salsa verde across the bottom of a 9 by 13-inch baking dish.
- Warm the tortillas in a covered stack in the microwave for 30 seconds, or heat them briefly in a dry skillet until flexible.
- 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.
- Pour the remaining salsa verde over the enchiladas and sprinkle the dairy free Monterey Jack-style shreds evenly over the top.
- 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.
- Rest for 5 minutes, then top with avocado, pickled jalapenos, and extra cilantro.
Nutrition
Serving: 1servingCalories: 388kcalCarbohydrates: 42gProtein: 28gFat: 12g