If you have certain food restrictions, you may have been missing out on some amazing enchiladas in your life; with my sensitivities, I know I was! These Green Chicken Enchiladas are killer. They are bursting with flavor and have all your favorite enchilada textures and flavors. The soft tortilla, the creamy and filling center, the hit of spice from the sauce. We utilize unsweetened dairy free yogurt and a super simple cashew cream to replace some of those typical dairy ingredients. Check out the recipe below and make some yum with me.
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Let the cooking begin!
The steps:
- Start by cooking your chicken breast, seasoned with taco spices, in the InstantPot.
- Shred the chicken your favorite way. You can go traditional with 2 forks, or if you have a hand mixer, you can shred it right in the pot with the hand mixer (this is my all time favorite kitchen hack!). Make sure to use caution when shredding hot chicken.
- The inside of your enchiladas will hold this chicken and some yummy cashew ricotta cheese. I make these using the “Vegan Cashew Ricotta Cheese Recipe” from Veggie Society. It’s so easy to make, you just need a blender. Pop it in the fridge and clean out the blender when you’re done.
- Make your enchilada sauce by adding all of the ingredients to your blender and blending until very smooth.
- To assemble and bake the enchiladas, you will need to have your tortillas ready. I use, and love, the almond flour tortillas from Siete Foods. They are sold frozen, so you just need to heat them up quickly on a pan before using.
- Next, add a generous dollop of cashew ricotta to a tortilla, then fill that tortilla with shredded chicken. You can see the photo below to see how much chicken I generally add. If your tortillas are bigger, you may need to add more.
- Roll the tortilla up and place it seam side down in your lightly greased 9×13 casserole dish. Side note: the photos show a 8×8 pan, because the rest of my family doesn’t need or care to eat the grain free tortillas, so I usually make them in two smaller dishes.
- Fill your casserole dish and pour the enchilada sauce all over the filled tortillas. They don’t need to be swimming in it, so don’t feel like you need to use all of the sauce.
- Bake the enchiladas at 375F (190C) for about 15-20 minutes.
- Top with a drizzle of plain cashew yogurt (Forager Project is my favorite), a squeeze of lime, cilantro, and pickled (or non pickled) red onions. Enjoy!
Substitutions:
- If you have prepped shredded chicken on hand, add some taco seasoning to it, and you won’t have to make anymore.
- You can use your favorite premade enchilada sauce instead of making your own. Check ingredients for any allergies or sensitivities.
- Siete Foods also makes cassava tortillas, for a nut free tortilla option. The rest of my family enjoys the uncooked flour tortillas from Costco.
- I have made the Vegan Cashew Ricotta Cheese Recipe from Veggie Society many times and it’s always a hit. You can also use regular ricotta cheese if you tolerate dairy.
- You can use other types of plain dairy free yogurt, instead of the Forager Project plain cashew yogurt. I have also seen almond, coconut, or soy yogurts at grocery stores.
Recommended kitchen items:
- Blendtec blender. This is one of my absolute favorite appliances in my kitchen.
- 8qt Instant Pot. I probably don’t need to convince you that Instant Pots are awesome. This one is big, which is great for a lot of recipes.
- Silicone oven mitts. I love using silicone oven mitts, because they totally protect your hands, unlike the fabric ones I’ve used in the past. I use this set daily.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- Electric hand mixer. I have had this hand mixer for about 11 years now, and it is as good as when I first got it. The snap-in storage box is really handy and keeps things tidy.
- Lemon squeezer. This large capacity citrus juicer is great because it’s easy to squeeze and it fits large lemons and any size limes.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Green Chicken Enchiladas
(Paleo, Whole30, GF, DF, Soy free, Egg free)
Ingredients
InstantPot Shredded Chicken (or use shredded chicken you have on hand)
- 1½ cups broth or water for cooking
- 1½ lb chicken breast
- 1 tsp sea salt
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp cumin
- ½ tsp chili powder
- ¼ tsp cracked black pepper
Enchilada Sauce
- 1 cup diced green chilies (frozen, fresh, or canned) mild or medium
- 1 jalapeno stem removed and deseeded
- ¼ yellow onion peeled
- 3 cloves garlic peeled
- ½ tsp sea salt
- ½ tsp cumin
- ½ cup chicken bone broth (or regular broth)
For Assembly
- 8-10 grain free tortillas (I use Siete almond flour tortillas) or your favorite tortillas
- 1 recipe of "Vegan Cashew Ricotta Cheese Recipe" from veggiesociety.com
- dairy free yogurt (I use Forager Project plain cashew yogurt) for topping
- lime wedges for topping
- cilantro for topping
- diced pickled red onions or non-pickled onions, for topping
Instructions
- Heat your oven to 375F (190C) and lightly grease a 9×13 casserole dish.
Cook & Shred Chicken
- Add the broth and chicken to your pressure cooker. Season the chicken with the spices, from sea salt, to cracked black pepper. You can also use your favorite taco seasoning.
- Close the lid, set the vent to seal, and pressure cook on high for 8 minutes. When the time is up, let it naturally release for 5-10 minutes, and then quick release the rest of the pressure.
- Shred chicken. I like to shred it by leaving it in the pot and using my hand mixer. The chicken will be hot, so be sure to wear an oven mit!
Make Cashew Ricotta
- Using the yummy and easy "Vegan Cashew Ricotta Cheese Recipe" from veggiesociety.com, make the ricotta and pop it in your refrigerator until ready to use. You only need a blender.
Make Enchilada Sauce
- Wash out your blender, if needed, add all enchilada sauce ingredients, and blend until very smooth. Set aside until ready to use.
Assemble and Bake
- If you need to warm up or cook your tortillas, do this before assembly.
- Add a generous dollop of cashew ricotta cheese to a tortilla and spread it down the center.
- Add shredded chicken to the tortilla, enough to cover the center, but not a big pile.
- Roll your tortilla and place seam side down in your lightly greased casserole dish.
- Do this until you fill your dish and no longer have chicken.
- Pour the enchilada sauce all over the top and some around the sides of the filled tortillas.
- Bake for 15-20 minutes, or until everything is cooked through and hot.
- Serve your enchiladas topped with a drizzle of plain dairy free yogurt, a squeeze of lime, a sprinkle of cilantro, and a few pickled (or non pickled) red onions.
Notes
- These enchiladas go well with a side of rice and/or beans.
- Reheat leftovers either in the microwave or oven.
Just made this tonight and my husband and I loved it! All the flavors were very complimentary and made great enchiladas that will definitely be on our regular rotation. Thanks!