These green chili chicken enchiladas are delicious, good-for-you, and made without dairy!
I stopped eating dairy in August 2015 to help relieve my headaches and hormonal migraines. My functional medicine doctor had suggested it after some blood work. I immediately had relief from my headaches and migraines that I had been having for years.
But over the holidays, I incorporated some dairy back into my diet. Mostly because I didn’t feel like being rigid during the holidays. So I ate cheese a few times a week for a few months.
I didn’t notice any symptoms day-to-day, but my hormonal headaches came back along with some awful period symptoms like intense cramps, fogginess, and fatigue.
So I’m back to the dairy-free life!
When I cook dinner for the fiancé and I, I often make something we both enjoy and make a dairy-free version for myself. So when I made these dairy-free enchiladas, I also made a pan of regular enchiladas for him.
In this recipe I used dairy-free mozzarella-style cheese shreds. I don’t often use non-dairy shredded cheese. Honestly, I don’t think it tastes that great in most recipes, and it has a weird sticky texture. But my friend Sarah suggested that I try it in enchiladas. So I did, and it totally works!
I love making these enchiladas when I’m craving cheese. They satisfy my craving, but I can still stay dairy-free!
Green Chili Chicken Enchiladas
2 boneless chicken breasts
2 garlic cloves
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. cayenne pepper
salt and pepper
1/2 cup chicken stock
1/2 onion, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
1 15-oz can green chili enchilada sauce
1 15-oz can black beans, drained and rinsed
8 corn tortillas
Daiya Mozzarella Style Shredded Cheese
Season the chicken with cumin, chili powder, cayenne, salt and pepper. Cook in a crockpot on low for 3-4 hours with garlic and chicken stock. When chicken is cooked through, shred chicken.
Preheat oven to 350º. Drizzle olive oil in a pan over medium heat. Add onion, red pepper, and green pepper. Season with salt and pepper. Cook until onions are translucent.
Pour 1/4 cup green chili enchilada sauce into a casserole dish. Place tortilla in green chili sauce and flip to cover tortilla in sauce. Spoon onion and pepper mixture, black beans, and chicken onto tortilla. Add Daiya cheese, then roll tortilla. Continue until you’ve used all of the tortillas. Add more enchilada sauce, if necessary.
Once all the tortillas are rolled up, pour remainder of enchilada sauce on tortillas. Sprinkle with Daiya cheese.
Place in oven, and cook for 15-20 minutes or until cheese is melted.
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