This post has been sitting in my drafts a ridiculously long time… whoops! We went through a brief period a while back, where Hayden was having some tummy issues. One of the things I tried to relieve her issues was going dairy-free. During that time, I came up with these yummy Enchiladas! I don’t have a lot of experience with dairy alternatives, so my one complaint was that the vegan cheese didn’t melt at all in the oven! Weird? So I don’t know if it was the brand or that’s just how it goes when you use dairy free cheese, but otherwise these turned out pretty good!

Gluten & Dairy Free Spinach And Chicken Enchiladas

Kate Bro

A delicious alternative to traditional enchiladas

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Mexican

Servings 12 enchiladas

SUPPLIES

• 9x13 baking dish
• Skillet

Ingredients

  

• 2 TBS olive oil
• 1 bunch spinach
• 1 lb chicken or other meat
• 16 oz tomato sauce
• 5 oz chopped green chilles can
• 2 tsp apple cider vinegar
• 2 tsp minced garlic
• 12 corn tortillas
• ½ cup dairy free cheddar-style cheese  optional

Instructions

 

• Cook ground chicken in deep skillet, then set aside in bowl. In the same skillet, toss spinach leaves (remove stems!) in oil then press spinach together in pan and let cook for 1 minute. Flip over and cook an additional minute.
  
• Combine tomato sauce, chiles, vinegar, and garlic in bowl. Set aside 1 cup of the sauce, then combine the rest of the sauce with chicken & chopped spinach in skillet. Simmer 5 min, stirring occasionally.
  
• Preheat oven to 350.
• Spread about 1/3-1/2 of the cup of extra sauce on the bottom of a 9x13 baking dish, just enough to cover it. Spoon filling into warmed tortillas, roll, and add to baking dish.
• Top with remaining sauce and dairy free cheese {if desired,} then bake 15 minutes.
  

Notes

1. To keep our meal dairy free, we topped our enchiladas with guacamole and it was amazing!

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