The Best Dairy Free Chicken Enchiladas

Ingredients

Enchiladas

• 3 cups shredded chicken (cooked)
• 1 cup salsa
• 4 ounces diced green chiles (canned)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 8 tortillas (I use Siete Foods almond flour tortillas.)

Red Enchilada Sauce

• 15 ounces tomato sauce (canned)
• 1 cup chicken or vegetable stock
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder

Pico de Gallo

• 2 medium tomatoes (diced)
• 1/2 white, yellow, or red onion (diced)
• 1/2 small jalapeno (Optional) (cored, seeded, diced)
• Handful of fresh cilantro (chopped)
• Lime juice to taste
• Salt to taste

Topping

• Fresh cilantro (chopped)
• 1 avocado (sliced)

Method

1. 1

   Preheat oven to 350 degrees.

2. 2

   Combine all enchilada sauce ingredients in a blender and blend OR combine sauce ingredients in a bowl and stir.

3. 3

   Spread ½ cup enchilada sauce on bottom of 9 x 13 baking dish. Set remaining sauce aside until after enchiladas are assembled.

4. 4

   In a large bowl, stir together salsa, diced green chiles, shredded chicken, salt, garlic powder, and onion powder. Add a scoop (between ⅓ and ½ cup) of the chicken mixture down the center of one tortilla. Carefully roll it up (be gentle because grain free tortillas can be sensitive) and place seam side down in the baking dish. Repeat with all remaining tortillas until you have 8 filled tortillas in your dish.

5. 5

   Pour sauce over your enchiladas.

6. 6

   Bake for 25 minutes.

7. 7

   While enchiladas are baking, stir together pico de gallo ingredients in a small bowl.

8. 8

   Top finished enchiladas with pico de gallo, fresh chopped cilantro, and avocado before serving!