These dairy free enchiladas are packed with flavor, easy to make, and use simple ingredients.
If using precooked chicken, skip ahead to the next step. Otherwise, add the uncooked chicken breast(s) to a sauté pan or pot. Add water until the chicken is just covered. Bring to a boil, then reduce to a low simmer for 12-16 minutes, flipping halfway through, until chicken is cooked through and reached an internal temperature of 165 degrees F.
Add the filling to each tortilla, then roll up the tortillas, placing them seam side down in the 9x13 baking dish. Top with remaining enchilada sauce and bake at 350 for 20-30 minutes, or until everything is hot throughout. Enjoy with optional toppings as desired!
Nutrition analysis (approximate per enchilada, does not include optional toppings): 209 calories, 7.5 g fat, 1.5 g saturated fat, 450 mg sodium, 22.5 g carbohydrate, 5.5 g fiber, 2.5 g sugar, 13.5 g protein, Vitamin D: 1%, Calcium: 5%, Iron: 8%, Potassium: 7%