Dairy Free Green Chile Chicken Enchiladas

These Dairy Free Green Chile Chicken Enchiladas involves cooking boneless
chicken breast in salsa over a low heat, dairy free cheese, and baking your
enchiladas in a green tomatillo salsa.

Servings: 4 people

Author:

Course:

Dinner

Cuisine:

Mexican

Keywords:

🧂 Ingredients

1 1/2 lbs boneless skinless chicken breast
1 jar your favorite salsa

medium size
2 bags dairy free cheese shreds

We love Violife
1 jar tomatilla salsa

large
6-8 flour tortillas

medium or large
1 can green chiles

optional

Instructions

1 Spray your cooking pan with spray or olive oil. Add your chicken breast and
cover with 1 jar of salsa. Cook 12 to 15 minutes over medium-low heat, or until
the internal temperature of the chicken registers at 165˚F.
2 Remove the chicken from the salsa and shred OR cut into bite sized pieces.
3 Coat the bottom of baking dish with a thin layer of tomatillo salsa.
4 Lay a tortilla flat on the counter. Fill the center with chicken and shredded
cheese. Fold the tortilla into a burrito and place seam-side down in the baking
dish. Repeat.
5 Top the enchiladas with shredded cheese and tomatillo salsa.
6 Cover with tinfoil and bake for 25 minutes on 350 degrees F. Remove tinfoil and
bake for 5-7 minutes or until cheese is melted on top. Add optional green
chiles.
7 Serve with dairy free sour cream!