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Chicken Enchiladas with Nacho Cheese by Go Dairy Free

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I’m crazy for my new tortilla recipe. First I used it to make wraps , then fajitas, and now these yum-o enchiladas with nacho cheese sauce from the cookbook, Go Dairy Free.
They were really easy because I had the chicken leftover from the day before, so all that was left was to make the tortillas and cheese sauce.
First I shred the leftover cooked chicken—About 3.5 cups.
Then I mixed in a bowl:
1/3 cup salsa (I used gluten-free green chili sauce)
3 tbs tomato paste
3/4 tsp sea salt
1/4 tsp garlic powder
I added the tomato & green chili sauce to the shredded chicken and set it aside.
Next I made the: tortillas
I added a few spoonfuls of the chicken mixture to the tortillas, and secured them with a toothpick. Then I put them in a pre-heated pan over medium heat with a little oil:
I browned three sides slightly (I didn’t brown the toothpick side). Then I put them in the oven (at only 200 degrees), in a ceramic dish with a lid, to stay warm while I made the sauce. I kept the toothpicks in until I was ready to serve them.
I used Alisa’s nacho cheese sauce (from page 170) in her cookbook, Go Dairy Free. I omitted the nutritional yeast and pimientos from the sauce, but otherwise didn’t change a thing. It’s an excellent recipe. When Andy came up from his office for dinner, he took a spoonful of sauce and said, “This isn’t dairy?! How’d you do that?!”

This is the first “cheese” I’ve made from the book. I think the book is worth buying just for this one recipe, as well as all of the information on dairy in the first half of the book. I keep it by my bed and enjoy reading it often.

When the nacho sauce was done (it’s really simple to make, by the way) I just place the enchiladas on our plates (I made 6 total), topped them with extra salsa, and the nacho sauce, and put them on the table. I set the tomatoes and sliced olives on the table for everyone to serve themselves.
Dinner was eaten up in no time. Happy mama 🙂
♥, Kelly
PS Check out Shirley’s review of Go Dairy Free by clicking here!
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  1. we love Alissa’s sauce as well. We use it for everything! I used your recipe to make tortillas the other night, and let’s just say I would not have served them to guests…. I think I rolled them out too thinly, because they were stiff and cracked when I took them out of the oven. I’ll have to try again soon!

  3. I made enchiladas with your tortillas last night as well! I filled them with mashed up butternut squash and topped them with mole sauce. They were delicious!

  4. Grain free enchiladas are SO much better than their gluten filled, nutrient depleted alternatives. I’ve been making enchiladas with coconut flour tortilla “crepes”, and they are SO good! I must try this recipe–your tortillas are awesome! 🙂

  5. Okay, now I’m going to make that sauce without the nooch … you have me craving it again and I want to see how it is without that ingredient! You always know how to experiment with recipes lady.

    So glad you like the recipe and awesome of you to mention it! Now I have to go try these tortillas ..

  6. These look amazing, Kelly! A combo of your brilliance and Alisa’s. 🙂 I love Alisa’s wisdom on dairy free (have a giveaway on my site right now that includes her book!), but I haven’t tried her nacho cheese sauce yet. Must do!

    xoxo,
    Shirley

  7. That looks SO good! Can you tell me what the base of the sauce is?? Please don’t say soy!! man it does look amazing!!

  15. Finally getting around to making this. Had to modify as we can’t have tomatoes. YUM, YUM, YUM!!!! Thank you for the inspiration!