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Dairy Free Green Chili Chicken Enchiladas

Dairy Free Green Chile Chicken Enchiladas

These Dairy Free Green Chile Chicken Enchiladas involves cooking boneless chicken breast in salsa over a low heat, dairy free cheese, and baking your enchiladas in a green tomatillo salsa.
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Servings: 4 people
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breast
  • 1 jar your favorite salsa medium size
  • 2 bags dairy free cheese shreds We love Violife
  • 1 jar tomatilla salsa large
  • 6-8 flour tortillas medium or large
  • 1 can green chiles optional

Equipment

  • 1 glass baking dish
  • 1 deep skillet

Method
 

  1. Spray your cooking pan with spray or olive oil. Add your chicken breast and cover with 1 jar of salsa. Cook 12 to 15 minutes over medium-low heat, or until the internal temperature of the chicken registers at 165˚F.
  2. Remove the chicken from the salsa and shred OR cut into bite sized pieces.
  3. Coat the bottom of baking dish with a thin layer of tomatillo salsa.
  4. Lay a tortilla flat on the counter. Fill the center with chicken and shredded cheese. Fold the tortilla into a burrito and place seam-side down in the baking dish. Repeat.
  5. Top the enchiladas with shredded cheese and tomatillo salsa.
  6. Cover with tinfoil and bake for 25 minutes on 350 degrees F. Remove tinfoil and bake for 5-7 minutes or until cheese is melted on top. Add optional green chiles.
  7. Serve with dairy free sour cream!

Notes

This recipe can be made vegan by using beans or meat substitute instead of chicken. Other fun ways to spruce up this dish - add corn or black beans to the inside of the enchilada.