Your favorite Mexican meal, ready in under 30 minutes. This version relies on rotisserie chicken, jarred enchilada sauce, and store-bought tortillas so you can get dinner on the table fast.
Yes—you can have homemade enchiladas on a weeknight. Enchiladas often seem time-consuming, but this simple recipe is designed for busy evenings.
These Gluten-Free Dairy-Free Sour Cream Chicken Enchiladas use a few pantry and grocery staples: shredded rotisserie chicken, jarred green enchilada sauce, and dairy-free sour cream. The result is a comforting, family-friendly meal you can assemble quickly.
Using convenient grocery finds makes this one-pan dinner both easy and wholesome. I’ve adapted the classic to be gluten-free and dairy-free so more people can enjoy it.
Make these enchiladas on a busy weeknight or prepare them ahead for an especially hectic day. Either way, you’ll have a satisfying dinner without the stress.
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Ingredients for Easy Sour Cream Chicken Enchiladas
This streamlined enchiladas recipe uses just a few pantry staples. You’ll need the following ingredients for a simple 6-item weeknight meal:
- Dairy-free sour cream: Many options exist; use your favorite brand. If you aren’t dairy-free, Greek yogurt or regular sour cream work too.
- Green enchilada sauce: Pick a mild or medium green sauce from the jarred section—choose one with ingredients you like.
- Nutritional yeast: Adds a cheesy, savory note without dairy.
- Cooked chicken: Shredded rotisserie chicken is ideal for speed and flavor.
- Grain-free or regular tortillas: Use grain-free cassava tortillas or your preferred tortillas. Warm them briefly to make them pliable.
- Avocado oil: For greasing the baking dish and lightly spraying the tops of the tortillas before baking. Olive oil can substitute.
- Optional garnishes: Pickled jalapeños and chopped fresh cilantro brighten the finished dish.
How to Make Weeknight Chicken Enchiladas
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine 2/3 cup dairy-free sour cream, 2/3 cup green enchilada sauce, 1 tablespoon nutritional yeast, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth.
Add 4–5 cups shredded cooked chicken and toss until the chicken is evenly coated in the sour cream enchilada mixture.
Warm the tortillas so they are flexible—place them on a plate, cover with a damp paper towel, and microwave in 30-second increments until soft.
Recipe Tip
Warming tortillas helps prevent cracking while you roll them.
Grease the bottom of a 9×13-inch casserole dish with avocado oil and pour 1/3 cup of enchilada sauce into the base.
Fill each warmed tortilla with a generous portion of the chicken mixture, roll tightly, and place seam-side down in the casserole. Repeat until the pan is filled.
Lightly brush or spray the tops of the tortillas with avocado oil so they crisp slightly while baking.
Mix the remaining 1/3 cup dairy-free sour cream with the leftover enchilada sauce in the jar and spread that over the enchiladas.
Bake for 20 minutes, then remove from the oven and top with pickled jalapeños and chopped cilantro if desired. Serve warm and enjoy.
More Mexican-Inspired Dairy-Free Recipes:
- Crispy Baked Ground Beef Tacos (grain-free, dairy-free)
- Ground Beef Taco Skillet
- Shortcut Beef Birria Tacos
- Crispy Baked Chicken Tacos with Corn Elote
GLUTEN-FREE DAIRY-FREE SOUR CREAM CHICKEN ENCHILADAS
Ingredients
- 1 cup dairy-free sour cream, divided
- 15 ounces green enchilada sauce, divided
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4–5 cups cooked shredded chicken (rotisserie works great)
- 8 grain-free or regular tortillas
- Avocado oil for greasing the dish
For serving:
- Chopped fresh cilantro
- Pickled jalapeños
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine 2/3 cup sour cream, 2/3 cup enchilada sauce, nutritional yeast, salt, and pepper.
- Add shredded chicken and toss until evenly coated.
- Warm tortillas so they are pliable—microwave covered with a damp paper towel in 30-second increments.
- Grease a 9×13-inch casserole dish and pour 1/3 cup enchilada sauce into the bottom.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
- Brush the tops of the tortillas with a little avocado oil.
- Mix the remaining 1/3 cup sour cream with the leftover enchilada sauce and spread over the enchiladas.
- Bake for 20 minutes, then remove and garnish with pickled jalapeños and cilantro.
Notes
If your evening will be extra busy, assemble the enchiladas ahead of time and keep them covered in the refrigerator until you’re ready to bake.
Nutrition
Carbohydrates: 42 g |
Protein: 44 g |
Fat: 25 g
Nutrition information is an approximation.
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