Dairy Free Cheesy Chicken Enchiladas
- 12 large corn tortillas
- 2 Tbsp. extra virgin olive oil
- 1 cup enchilada sauce
- 1 3/4 cup shredded chicken OR diced tofu
- 1 8 oz. package GO Veggie! Dairy Free Slices, Pepper Jack
- 1 bag GO Veggie! Dairy Free Mexican Style Shreds
- 1/2 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- 1/4 tsp. chili powder
- 1/4 cup finely chopped fresh cilantro
- 1 cup salsa, for serving
- 1 ripe avocado, peeled, pitted and sliced
Preheat oven to 500 degrees F.
Coat each tortilla with olive oil using a brush or your hands.
Place tortillas on a large baking sheet; bake for 5-6 minutes.
Remove from oven; set aside.
Decrease oven temperature to 400 degrees F.
Pour half of the enchilada sauce into a 9 x 13 inch baking dish coating the entire bottom surface. Pour the remainder sauce into a large mixing bowl; dip one of the baked tortillas into the sauce and coat. Lay the coated tortilla in the prepared baking dish. Place 3 Tbsp. shredded chicken or diced tofu into the center, followed by 1 slice of Pepper Jack cheese. Fold one edge of the tortilla over the cheese, then the other edge over like wrapping a burrito. Place the stuffed tortilla face down in the baking dish.
Repeat with each tortilla, chicken and pepper jack cheese slices.
Sprinkle tortillas with Mexican cheese spreads, sea salt, pepper and chili powder. Pour remaining enchilada sauce over the top.
Bake for 15-20 minutes or until cheese is melted.
Remove from oven; sprinkle with fresh cilantro.
Serve warm with salsa and avocado slices.
Created by: Amie Valpone HHC, AADP is the Editor-in-Chief of www.theHealthyApple.com, GO Veggie! chef ambassador, a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes for the home cook. ©Amie Valpone 2014