gluten free / dairy free cream enchiladas
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| 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. |
