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Weeknight Sour Cream Chicken Enchiladas - Olivia Adriance
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5 from 1 vote

GLUTEN-FREE DAIRY-FREE SOUR CREAM CHICKEN ENCHILADAS

You never thought you’d see the words “quick and easy” to describe an enchiladas recipe, did you? Well, today is your lucky day because this weeknight-friendly Sour Cream Chicken Enchiladas recipe is doable any night of the week.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Dairy-free enchiladas, Enchiladas, Rotisserie chicken recipes
Servings: 4
Author: Olivia Adriance

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 9x13 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

If you know that your evening is going to be particularly busy, go ahead and make the enchiladas ahead of time. Fill and roll as directed and place in a covered baking dish until ready to bake, serve, and eat.

Nutrition

Calories: 581kcal | Carbohydrates: 42g | Protein: 44g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 139mg | Sodium: 2068mg | Potassium: 507mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1125IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 5mg