Tuesday, October 22, 2013

#Dairyfree Chicken Enchiladas for #WeekdaySupper

Sunday Supper MovementIs it not great that #SundaySupper has expanded to #WeekdaySupper? Are you like me and also always on the lookout for new, quick and easy recipes for the busy weeknights? Yes? So this week as the temperatures - at least in the Northern Hemisphere - get cooler we bring you Quick Comfort Foods.  Yes, that is right five delicious, easy and quick to make comforting meals for the busy week.

I bring you quick and easy Chicken Enchiladas {dairyfree} ~ this is such an easy dish and wonderful way to use leftover chicken from a Roasted Chicken; if you do not have leftover chicken and/or no time to make one?  No problem, just pick-up a rotisserie chicken.  It will be dinner one night, and - at least in my house - there is still plenty leftover for Chicken Enchiladas the next day.  Use canned beans, or if you have the time cook up a batch of black beans but really black beans work just as well plus it is a big time saver....

This is delicious; the entire family loves this meal even the bean hating 7 year old and the chicken hating 9 year old - yup that is right all four of us give it a thumbs up :) 

Take a look

Dairyfree Chicken Enchiladas
  • Splash of olive oil
  • 1 onion diced
  • 1-2 garlic cloves minced
  • 1 tsp. Spice Hunter Chili Powder Blend
  • 1/4 tsp. cumin
  • 1/4 tsp. coriander
  • 1 tsp. salt
  • 2 cans black beans drained, and rinsed
  • app. 1-1/2 C of cubed, cooked chicken
  • 1 Pack Daiya Cheddar Style Vegan Shreds
  • 2 cans Hatch Encilada Sauce
  • 1 Pack of Flour Tortillas (I used about 10)
  1. Heat olive oil in a pan, and add onions with a pinch of salt when hot.
  2. Saute onions until soft, then add garlic and all of the spices. When fragrant add beans and keep on the stove for another minute or so.
  3. Place chicken in a large bowl, add onion/bean mixture, and about 1/3 of the Daiya Shreds. Mix it well (I just use my hands).
  4. Pour one can of Enchilada Sauce into a large baking dish, and preheat oven to 350 F
  5. Taking one Tortilla at a time, scoop the chicken/bean mixture into it, roll it up and place it in the baking dish.  Repeat until you used up all of the chicken/bean mixture.
  6. When done, pour the second can of Enchilada Sauce over the rolled up tortillas, top with the rest of the Daiya Shreads.  Bake for at least 30 minutes, or until bubbly hot.


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