Creamy, dairy-free enchiladas
Hey blogosphere, it’s been awhile! I definitely fell into a repetitive rut of recipes this winter… Easy stir-fry, spaghetti, tacos, repeat. But the Iowa temps are slowly approaching bearable and my tastebuds are ready for something new and exciting! Introducing: Creamy, dairy-free enchiladas.
If you ask me, Mexican food is especially hard to replicate in a dairy-free format. The spicy flavors desperately crave the fatty, richness that cheese provides. In this recipe, I used some vegan cream cheese to satisfy that craving, and the results are fiesta-worthy.
A few things to note:
- Vegan cream cheese is slowly becoming more common in grocery stores. Some stores will hide it on a top shelf near the regular cream cheese, and others keep it in the health food section. I recommend using a cashew-based cream cheese like Miyoko’s Plainly Classic.
- A favorite new hack to easily shred chicken is to use a hand mixer. After baking, boiling, or slow-cooking your chicken breasts, place them in a bowl with high sides. Use your hand mixer on a low setting, and it’ll shred in 30 seconds. SUCH A TIME SAVER.
- If you’re sharing your meal with cheese loving friends, sprinkle some cheddar over half of the pan. (Though I honestly don’t think this recipe needs it!)
Creamy enchilada recipe
- 1 onion, chopped
- 1 pound chicken breast, cooked and shredded
- 1 cup chunky salsa
- 4 oz vegan cream cheese
- 1 TSP cumin
- 6 tortillas (6 -inch size)
- 1/2 cup bottled green taco sauce
- Sauté onions in a pan with a small amount of oil.
- Add shredded chicken, salsa, vegan cream cheese, and cumin. Cook and stir until melted.
- Add a scoop of the enchilada filling to the center of each tortilla, and roll up. Place in a lightly oiled 9×13 baking dish.
- Drizzle pan with green taco sauce.
- Bake at 350 for 20 minutes.
Throw a fiesta for all your lactose intolerant friends with these creamy, delicious enchiladas!