Classic Dairy Free Enchiladas are simple, healthy, and sure to become a family favorite recipe in no time!
To make these delicious dairy free enchiladas, stuff tortillas with your favorite filling, bake, and enjoy. Perfect for easy weeknight dinners.
I'm going to walk you through a few of my favorite enchilada recipes with no dairy, along with several tips for making the best homemade enchiladas!
What are enchiladas?
Traditional enchiladas come together with corn tortillas and can be filled with various ingredients like meat, seafood, cheese, potatoes, beans, vegetables, or combinations.
Prior to baking, the tortillas are dipped into the enchilada sauce and placed on a frying comal pan or skillet, then loaded with filling, and rolled up.
This dairy free version is not authentic, primarily since we aren’t using any cheese. They’re still super tasty and have endless variations, so feel free to make these your own.
Easy Enchiladas without Cheese
These non dairy enchiladas come together with just a few common ingredients.
- Meat: My husband loves using shredded pork or ground beef in these enchiladas. You can also make shredded chicken enchiladas or ground turkey.
- Tofu: Try my sofritas recipe!
- Vegetables: Sweet potatoes and black beans make a great pair, but feel free to use what you have on hand.
Most store-bought enchilada sauce is free from dairy, but be sure to check the label. You could also whip up your own sauce at home! Here's how to make a vegan red enchilada sauce:
- 2 tablespoons oil
- 2 tablespoons flour
- 3 tablespoons chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon dried oregano
- 2 cups broth
Create a roux by heating oil in a small pan over medium heat. Add flour and whisk constantly for about 1 minute. Add chili powder, garlic powder, salt, ground cumin, and dried oregano. Continue to whisk then pour in the broth and bring to a simmer. Reduce the heat and let bubble for about 15 minutes, or until the sauce thickens. Taste and adjust seasoning, if needed. To store, let sauce cool then transfer to sealable storage container or jar for up to 5 days.
Corn tortillas are the traditional choice. We typically opt for store-bought corn tortillas but I also enjoy grain-free almond flour tortillas, cassava flour tortillas, and fluffy flour tortillas.
How to Make Dairy Free Enchiladas
This easy dinner comes together in about 30 minutes, so let's get cooking!
Cook the filling and protein.
Assemble the enchiladas by rolling the filling in tortillas.
Bake for about 25 minutes.
Top with avocado slices, guacamole, avocado jalapeno crema, jalapeno slices, chopped tomato, pico de gallo, and anything else you desire!
There are several plant based cheese options out there if you're ditching dairy. I suggest store bought shreds for enchiladas. You can also sprinkle nutritional yeast on top, if desired.
I love using plain non dairy yogurt in place of sour cream. Go for a drizzle over the baked enchiladas or an individual dollop on top of your serving.
If you're wanting to adapt this recipe to make a white enchilada sauce using vegan cream cheese, look for nut-based spreads.
Serve enchiladas with a side salad, soup, guacamole, rice, or beans.
Store cooked and cooled enchiladas in an airtight container in the fridge for up to 5 days. This is a great option for meal prep too!
I hope you enjoy these easy enchiladas as much as we do! They're filling, versatile, and healthy. If you give it a try, please share a photo with me over on Instagram.
Dairy Free Enchiladas
- 2 cups cooked filling (vegetables, tofu, shredded chicken, shredded pork, ground meat)
- 28 ounces enchilada sauce
- Toppings: Dairy free yogurt, avocado slices, guacamole, pico de gallo, fresh cilantro, chopped tomatoes, sliced jalapeno
- Prepare and cook fillings then set aside. Preheat oven to 350F.
- Spread about ½ cup enchilada sauce on the bottom of a 9x13 baking dish.
- On a clean workspace, carefully stuff filling into tortillas, roll up, and place seam side down in the baking dish. Repeat until you run out of filling mixture.
- Pour desired amount of sauce over enchiladas.
- Bake for 25 minutes.
- Remove from oven, let cool slights, and sprinkle on desired toppings.