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Dairy-Free Cilantro Lime Chicken Enchiladas – Bright, Zesty, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken Filling: 2 cups cooked, shredded chicken (rotisserie or poached)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 (4-ounce) can diced green chiles, mild or hot
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Zest of 1 lime
  • 2 tablespoons fresh lime juice
  • 1/3 cup chopped fresh cilantro
  • For the Dairy-Free Cilantro Lime Crema: 1 cup raw cashews, soaked in hot water 20 minutes and drained (or use slivered blanched almonds)
  • 3/4 cup warm water (plus more to thin)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 small garlic clove
  • 1/2 teaspoon kosher salt
  • 1/4 cup packed cilantro leaves
  • For Assembly: 10–12 corn tortillas (6-inch)
  • 1 cup green enchilada sauce or salsa verde (check label for dairy-free)
  • Avocado oil or olive oil spray
  • Optional toppings: sliced avocado, extra cilantro, sliced jalapeños, dairy-free cheese shreds, lime wedges

Method
 

  1. Soak the cashews: Cover cashews with hot water and set aside for 20 minutes. Drain before blending.
  2. Prep the oven and pan: Heat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish. Spoon 1/3 cup enchilada sauce over the bottom to coat.
  3. Cook the aromatics: Warm olive oil in a skillet over medium heat. Add onion and cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds.
  4. Season the chicken: Add shredded chicken, green chiles, cumin, chili powder, salt, and pepper to the skillet. Cook 2–3 minutes, stirring to warm through. Remove from heat. Stir in lime zest, lime juice, and cilantro. Adjust salt to taste.
  5. Blend the crema: In a blender, combine soaked cashews, warm water, lime juice, lime zest, garlic, salt, and cilantro. Blend until completely smooth and creamy. Add a splash more water if needed to reach a pourable but thick consistency.
  6. Warm the tortillas: To prevent cracking, wrap tortillas in a damp paper towel and microwave 30–45 seconds, or lightly oil and warm each side in a skillet for 10–15 seconds.
  7. Assemble: Spread a thin stripe of crema down each warm tortilla. Spoon 2–3 tablespoons of chicken filling across the center. Roll snugly and place seam-side down in the baking dish. Repeat with remaining tortillas.
  8. Sauce and bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Drizzle 1/2 to 2/3 cup of the crema over the top (reserve the rest for serving). Lightly mist with oil to encourage browning.
  9. Bake: Bake 15–20 minutes, until bubbling at the edges and lightly golden in spots.
  10. Finish and serve: Let rest 5 minutes. Top with more crema, fresh cilantro, avocado slices, and lime wedges. Add dairy-free cheese shreds if you like.