gluten free / dairy free cream enchiladas

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


  • 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


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!


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.