Weeknight Sour Cream Chicken Enchiladas (gf, Df)✨ Save This

• tempo total: 20 minutes

Ingredientes

1 cup dairy-free sour cream, divided (I used @foragerfoods)

15 ounces green enchilada sauce, divided

1 tbsp nutritional yeast

1 tsp salt

1/4 tsp pepper

4-5 cups cooked chicken, shredded (I used a rotisserie chicken)

8 grain-free tortillas (I used @sietefoods cassava tortillas)

avocado oil for greasing your dish

For serving: chopped fresh cilantro, pickled jalapeños

Instruções

Preheat your oven to 350

In a large bowl, mix together 2/3 cups sour cream, 2/3 cups enchilada sauce, nutritional yeast, and salt and pepper

Add the shredded chicken and toss in the sour cream enchilada sauce to combine

Warm your tortillas so they are easily pliable (I did this by placing them on a plate with a wet paper towel on top and microwaving them for 30 second increments until warmed)

Grease the bottom of a 9x13 inch casserole dish and pour 1/3 cup of enchilada sauce into the base of the dish

Assemble your enchiladas by filling each tortilla generously with the chicken mixture, rolling them up, and lining them up in the pan

Grease the tortillas again with a bit of avocado oil

Combine your remaining 1/3 cups of dairy-free sour cream with what’s left in your jar of enchilada sauce and top your enchiladas with the sauce mixture

Place in the oven for 20 minutes

Remove from the oven and serve with pickled jalapeños and fresh cilantro

Enjoy!

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