Dairy-Free & Gluten-Free Chicken Enchiladas Recipe
Dairy products, like cheese, are high in calories and just plain bad for the human body. These enchiladas are not only dairy-free, they are also gluten free. I used corn tortillas instead of flour, which saves calories, and is healthier to.
- Corn tortillas
- Enchilada sauce, 1 can
- 1 peeled zucchini, shredded,
- Fresh cilantro
- 1 ½ lbs Chicken breast, baked, cut into bite-sized slices, seasoned with salt, garlic and black pepper
- Lettuce, shredded
- Plain vegan yogurt, 1 serving
- 1 tablespoon lime juice
Heat the enchilada sauce until bubbly. Cover the bottom of a 9×13 inch glass baking dish with the warmed sauce. Place one corn tortilla into the sauce as shown in the video, slightly overlapping each one so that it fills the dish. Add chicken, zucchini and cilantro. Add a little more sauce. Add six more corn tortillas, putting a little bit of sauce on each one. Make two to three layers of the chicken, zucchini and cilantro. On the last layer, you’ll use the rest of the tortilla sauce, adding cilantro and oregano. Cover with aluminum foil. Bake at 350 for 30 minutes.
Open up a plain vegan yogurt cup, add lime juice and stir until creamy. Once enchiladas are cooked, slice into rectangles, add shredded lettuce, and drizzle with the lime yogurt. So good!