Mexican-American
Weeknight Sour Cream Chicken Enchiladas with Green Chiles
These gluten-free, dairy-free chicken enchiladas keep the TikTok-style weeknight convenience but add enough cumin, garlic, oregano, smoked paprika, green chiles, and lime to make the filling taste rounded instead of flat. Rotisserie chicken, jarred green enchilada sauce, dairy-free sour cream, and grain-free tortillas turn into a saucy one-pan dinner in under an hour.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbQuick WeeknightOne PanComfort Food
At a Glance
- Time
- 45 mins
- Serves
- Makes 8 enchiladas
- Cost
- Medium
- Cuisine
- Mexican-American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish with avocado oil. Spread 1/3 cup of the green enchilada sauce across the bottom so the tortillas have a saucy base instead of sticking.
- In a large bowl, stir together 2/3 cup of the dairy-free sour cream, 2/3 cup of the green enchilada sauce, the nutritional yeast, diced green chiles, cumin, garlic powder, onion powder, oregano, smoked paprika, optional chili powder, black pepper, salt, and lime juice until smooth and well seasoned.
- Fold in the shredded chicken until every piece is coated in the creamy green chile sauce. Taste the filling and add another pinch of salt or squeeze of lime if the chicken or sauce tastes muted.
- Warm the tortillas until pliable, either in a dry skillet or on a plate under a damp paper towel in 30-second microwave bursts. Fill each tortilla generously with the chicken mixture, roll tightly, and place seam-side down in the prepared baking dish.
- Lightly brush or drizzle the tops of the tortillas with avocado oil. Stir the remaining 1/3 cup dairy-free sour cream into the remaining green enchilada sauce, thinning with 1 to 2 tablespoons water or broth if needed, then pour the sauce evenly over the enchiladas.
- Bake for about 25 minutes, until the sauce is bubbling around the edges and the centers are hot. Rest for 5 minutes, then finish with chopped cilantro, pickled jalapeños, lime wedges, and avocado if you like.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use certified gluten-free grain-free tortillas, gluten-free green enchilada sauce, and dairy-free sour cream. If using rotisserie chicken, check the label for gluten or dairy-containing seasonings.