If there’s one thing I miss most about limiting my dairy intake, it’s cheese, of course! My family has a saying that the only thing better than cheese is melted cheese, and I stand by that statement to this day. But how can you have enchiladas without this staple ingredient? Well, it’s possible. Never before had I jumped on the dairy-free cheese bandwagon, but this recipe made me a true believer.
And for all of my non-dairy intolerant readers, please feel free to use the real deal. Trust me, if dairy didn’t dislike me (read up on my dairy-free journey here), I’d be right there with ya.
As for this recipe, my mom and I were inspired by a family friend’s original Mexican Enchilada Casserole that she whipped up on a girls’ trip my mom attended recently. With a few healthy swaps and personal tweaks, we took the casserole to the next level of yumminess. Even cheese eaters will be tempted to go back for seconds with this version!
Regardless of the diary or dairy-free option you choose, I highly recommend using a shredded “fiesta” or Mexican blend for extra flavor. When it comes to dairy free cheese, note that it may not melt quite the same. Many brands will note its ability to melt, so you can get that cheese pull you’re looking for!
The other, key healthy swap in these delicious enchiladas are my favorite grain-free tortillas, Siete Foods. In this recipe, I used their Cassava & Coconut Tortillas, but they have several other versions as well that can easily be substituted. These tortillas are absolutely delicious, and I love that they’re gluten-free and made with simple ingredients like coconut oil, apple cider vinegar and sea salt.
My creamy, satisfying casserole is so simple to whip up with quick, delicious ingredients like rotisserie chicken, cauliflower rice, black beans and jarred tomatillo salsa. It truly takes minutes to throw together and warm in the oven so you can enjoy all the “cheesy” goodness. I highly recommend a margarita on the side, but that’s just me 😉
AuthorgoodnesswithgPreheat oven to 350 degrees.
In a 9 x 13 baking dish, begin layering your ingredients, beginning with the tomatillo salsa on the bottom.
Alternate layering tortillas, cauliflower rice, black beans, chicken and cheese.
*Note* For an even layer of tortillas, tear into pieces to fill the empty spaces.
Continue until you've used up all of your ingredients, and sprinkle a generous amount of cheese on the top layer.
Bake for 45 minutes. Broil at the end for an extra melty top.
Slice and serve with avocado, cilantro and jalapeños.
Enjoy!
*Note* If you allow the casserole to cool completely and set up, it will be make a cleaner slice. Also, it tastes even better the next day!
Ingredients
Directions
Preheat oven to 350 degrees.
In a 9 x 13 baking dish, begin layering your ingredients, beginning with the tomatillo salsa on the bottom.
Alternate layering tortillas, cauliflower rice, black beans, chicken and cheese.
*Note* For an even layer of tortillas, tear into pieces to fill the empty spaces.
Continue until you've used up all of your ingredients, and sprinkle a generous amount of cheese on the top layer.
Bake for 45 minutes. Broil at the end for an extra melty top.
Slice and serve with avocado, cilantro and jalapeños.
Enjoy!
*Note* If you allow the casserole to cool completely and set up, it will be make a cleaner slice. Also, it tastes even better the next day!
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