GLUTEN-FREE DAIRY-FREE SOUR CREAM CHICKEN ENCHILADAS
on Feb 02, 2025, Updated Jul 22, 2025
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Your all-time favorite Mexican meal, ready in less than 30 minutes! This recipe leans on rotisserie chicken, jarred sauce, and store bought tortillas so you can get dinner on the table quickly.
Yes, you can have homemade enchiladas on a weeknight! Enchiladas may sound like a time-consuming meal — time that you simply don’t have after a long workday.
But I’m here to tell you that these Gluten-Free Dairy-Free Sour Cream Chicken Enchiladas are possible for any night of the week, even your busiest ones!
The secret is using staples such as rotisserie chicken, jarred enchilada sauce, and dairy-free sour cream.
Toss everything together in a bowl, give it a good mix, and you’re ready to fill and roll your tortilla shells.
By using convenient—but still healthy—grocery store finds you’ll see just how easy it is to whip up this one-pan meal.
I’ve remade this classic dish with gluten-free and dairy-free swaps, making it suitable for just about everyone.
So go ahead and plan on making this chicken enchiladas recipe this week or whatever week that you know you have a lot going on. I promise you the one thing you won’t be worrying about is what’s for dinner. Cheers!
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Ingredients for Easy Sour Cream Chicken Enchiladas
This simplified enchiladas recipe makes the most of grocery store finds. Here’s everything you’ll need for this simple and easy 6-ingredient weeknight meal!
- Dairy-free Sour Cream: There are SO many options available for my fellow dairy-free friends. I used @foragerfoods for this recipe. If you aren’t dairy-free, you could use Greek yogurt for extra protein or regular sour cream.
- Green Enchilada Sauce: @sietefoods all the way — it’s my absolute favorite sauce with the cleanest ingredients! Their green enchilada sauce is on the mild side.
- Nutritional Yeast: This gives the filling a cheesy taste, without the dairy.
- Chicken: I used a rotisserie chicken here. It shreds easily and I know it’s always going to be delicious.
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Pin It- Grain-free Tortillas: Again, I used @sietefoods cassava tortillas. To get them pliable, heat them up in the microwave for a few minutes.
- Avocado Oil: You’ll need this to grease the baking dish and spray on top of the filled enchiladas before baking. You can also substitute for olive oil if that’s all you have.
- Garnishes: Totally optional, but if you have pickled jalapeños then add them on the top. Chopped fresh cilantro is also a nice touch, but not needed if you’re really pressed for time!
How to Make Weeknight Chicken Enchiladas
Go ahead and preheat the oven to 350°F.
Then in a large bowl, mix together 2/3 cups of dairy-free sour cream, 2/3 cups of enchilada sauce, nutritional yeast, salt, and pepper.
Add the shredded rotisserie chicken and toss in the sour cream enchilada sauce to combine.
Warm the tortillas so they are easily pliable.
Recipe Tip
To warm up tortillas, place them on a plate with a wet paper towel on top and microwave them for 30-second increments until warm.
Grease the bottom of a 9×13 inch casserole dish and pour 1/3 cup of enchilada sauce into the base of the dish.
Assemble the enchiladas by filling each tortilla generously with the chicken mixture, rolling them up, and lining them up in the pan. Roll them tightly and lay them seam-side down in the pan.
Spray the tortillas again with a bit of avocado oil. This just helps them crisp up while baking.
Combine the remaining 1/3 cup of dairy-free sour cream with what’s left in your jar of enchilada sauce. Top your enchiladas with the sauce mixture.
Bake in the oven for 20 minutes. Remove from the oven and serve with pickled jalapeños and fresh cilantro. Enjoy!
More Mexican-Inspired Dairy-Free Recipes:
- Crispy Baked Ground Beef Tacos (Grain-Free, Dairy-Free)
- Ground Beef Taco Skillet
- Shortcut Beef Birria Tacos
- Crispy Baked Chicken Tacos with Corn Elote
GLUTEN-FREE DAIRY-FREE SOUR CREAM CHICKEN ENCHILADAS
Ingredients
- 1 cup dairy-free sour cream, divided (I used Forager Foods)
- 15 ounces green enchilada sauce, divided
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- ¼ teaspoon pepper
- 4-5 cups cooked chicken, shredded (I used rotisserie chicken)
- 8 grain-free tortillas (I used Siete Foods Cassava Tortillas)
- Avocado oil for greasing your dish
For Serving:
- Chopped fresh cilantro
- Pickled jalapeños
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together 2/3 cups of sour cream, 2/3 cups of enchilada sauce, nutritional yeast, salt, and pepper.
- Add the shredded chicken and toss in the sour cream enchilada sauce to combine.
- Warm the tortillas so they are easily pliable. I did this by placing them on a plate with a wet paper towel on top and microwaving them for 30-second increments until warm.
- Grease the bottom of a 9×13 inch casserole dish and pour 1/3 cup of enchilada sauce into the base of the dish.
- Assemble the enchiladas by filling each tortilla generously with the chicken mixture, rolling them up, and lining them up in the pan.
- Grease the tortillas again with a bit of avocado oil.
- Combine the remaining 1/3 cup of dairy-free sour cream with what’s left in your jar of enchilada sauce. Top your enchiladas with the sauce mixture.
- Bake in the oven for 20 minutes.
- Remove from the oven and serve with pickled jalapeños and fresh cilantro. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was insanely good! I was nervous to try this recipe because enchiladas have always intimidated me, but I’m glad I tried anyway because they were super easy. My husband’s favorite food is enchiladas and he asked me to replace the salt and pepper with 2 tablespoons of taco seasoning and to top it with Daiya Mexican cheese. This will be a weekly meal for us!!
I’m so happy to hear this Ashley!! And I always appreciate hearing what additions/swaps people make. Yours sound delicious! So honored to have this recipe in your weekly rotation.