gluten free / dairy free cream enchiladas
Serves | 6-8 |
Prep time | 10 minutes |
Cook time | 45 minutes |
Total time | 55 minutes |
Allergy | Soy |
Dietary | Gluten Free |
Meal type | Lunch, Main Dish |
Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
enchilada, cream enchilada, dairy free enchilada, gluten free enchilada
Ingredients
- 1 dozen corn tortillas
- 8 oz. nondairy cream cheese
- I large scoop nondairy sour cream
- 1 4-oz. can green chilis (I use mild)
- 1/2 c. onion, diced
- 1/2 rotisserie chicken, diced (I buy the precooked ones at the store and shred or dice it, then make one more weekday dinner with the rest.)
- 1 c. canned coconut milk
- nondairy shredded cheese
Note
My friend's mom (aka Mommy Erwin) gave me this recipe back when I was in high school and I have tweaked it through the years. It is a family favorite for sure!
Directions
1. | Mix diced chicken, nondairy cream cheese, nondairy sour cream, chilis and onion together. Add salt & pepper to taste. | |
2. | Heat corn tortillas in mocrowave for 20 seconds or until they bend without breaking. | |
3. | Fill each tortilla with a few tablespoons of chicken mixture and place seam down in a greased 7" x 11" pan. | |
4. | Continue with all of the tortillas (they should fit snugly in the pan). Pour 1 c. of coconut milk over the tortillas and top with nondairy cheese. | |
5. | Bake 350 degrees for 45 minutes or until golden and bubbly. | |
6. | Can be made a day ahead and refrigerated OR made ahead and frozen. |
Looks delish! Thanks for the credit. My version, with dairy, is still the birthday dinner of choice in our family. I’m glad you were able to make them dairy-free and share all of your recipes with those who need them.