Dairy Free Chicken & Bean Enchiladas

This post was last updated on May 17th, 2020 at 02:17 am

This recipe is a bit on the basic side, but many people are surprised at how tasty enchiladas can be without all the cheese. You can obviously top these with your favorite dairy free cheese if you wish, but we really enjoyed these simply topped with mashed avocado, fresh cilantro, and a squirt of lime juice.

The Simple Slow Cooker Salsa Chicken that I used for the filling is great for weeknight tacos, tostadas, or even as a main entree on it’s own, and is easy to prepare in just minutes. You can also increase the amount of beans and salsa, and throw in some corn. Serve that over rice for a complete meal!

I went very mild here with spices because I was feeding my toddler, but you can increase the amount of chili powder and add jalapeno for more kick. Prepare the filling for the first step to these delicious enchiladas.

Simple Slow Cooker Salsa Chicken

fills 6 enchiladas, and will serve 4 as a main entree with side dishes.

1.5 lbs boneless skinless chicken breasts
15 oz can beans, rinsed and drained (I use kidney or black beans usually)
1 tablespoon cumin
1 teaspoon chili powder (I increase this to a tablespoon if eating without the little one)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregeno
16 oz of your favorite salsa
salt and pepper to taste

Add all of the ingredients to your slow cooker, give it a great big stir, and cook on low for 8 hours or high for 4. During the last hour of cooking, shred your chicken with a fork. Give the mixture a good stir to coat all of the pieces of chicken, and continue cooking for an additional hour.

Dairy Free Chicken & Bean Enchiladas

Serves 4

Simple Slow Cooker Salsa Chicken
6 large  tortillas, or 12 small
19 oz enchilada sauce
3 ripe avocados
fresh cilantro (optional)
limes (optional)

Preheat your oven to 350°F.

Warm your tortillas per the packaging instructions.

Set out a 9 x 13 inch baking dish to cook your enchiladas in, and a cutting board for rolling them. Place a warm tortilla on your board, and top with a good couple of scoops of your chicken and bean filling. Roll up your tortillas as tightly as possible, and place into your baking dish. Top with your enchilada sauce, and cook in the preheated oven for about 15 – 20 minutes.

While the enchiladas are cooking, mash your avocados in a large bowl. When the enchiladas are done, plate and top with some of the avocado, some freshly chopped cilantro, and a wedge of lime.

Serve with your favorite side dishes of Mexican rice, corn, or even more beans!