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A casserole dish full of dairy free green enchiladas.

Dairy Free Enchiladas

These dairy free enchiladas are packed with flavor, easy to make, and use simple ingredients.

Course Main Course
Cuisine Mexican
Keyword dairy free enchiladas
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 enchiladas
Calories 209 kcal
Author Dairy Free for Baby


For the enchiladas:

  • 1 lb boneless skinless chicken breast, sliced in half if thick (or pre-cooked chicken)
  • 1 tbsp olive oil
  • ½ large red onion, chopped
  • 2 jalapenos, finely chopped
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • ¼ tsp garlic powder
  • 15.5 oz can of black beans, drained and rinsed
  • 15 oz jar or can of green enchilada sauce, divided (i.e. Siete Foods)
  • 10 corn tortillas

Optional for topping:

  • Cilantro
  • Avocado or guacamole
  • Dairy free queso (i.e. Siete Foods)


  1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish and set aside for now.
  2. 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.

  3. Remove the chicken breast to a cutting board and shred. Place in a bowl and set aside for now.
  4. Discard any liquid left in the sauté pan, then add olive oil over medium heat. Add the onion and jalapeno and cook for about 5 minutes, until the veggies start to get tender. Stir in the salt, cumin, and garlic powder. Remove from heat.
  5. To the bowl with the shredded chicken, add the sauteed veggies, can of black beans, and ½ cup of the enchilada sauce. Stir everything to combine well.
  6. 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!

Recipe Notes

  • This recipe makes about 10 enchiladas. For the purposes of planning, assume 2 enchiladas is a serving.


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%