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Self-Love Recipes: Dairy-Free Chicken Enchiladas

Get ready for a month of NEW recipes!

In February, I like to celebrate self-love and practice anything and everything that celebrates loving oneself. This February I'm trying out 4 NEW recipes to love your body with! Last up, Dairy-Free Chicken Enchiladas.

What makes this a recipe to love yourself with? Ironically enough and without even thinking about it, when my husband and I sat down to eat this one I turned to him and said, "This was made with love." But really, this was a full, multi-step process start to finish and a great way to end the month!

I genuinely forgot how good enchiladas can taste when you're not worried about the dairy making you sick... For this, I set out to make something that my husband and I love, but cannot eat often, and I made it in a way we can love ourselves with... dairy-free!

What You'll Need:

  • 1 Casserole Dish

  • 4-8 Flour Tortillas

  • 16 oz. Chicken (shredded)

  • 3/4 Cup of Salsa

  • 2 Cups Chicken Broth

  • 2 Tbsp Flour

  • 2 Tbsp Vegan Butter

  • 1 1/2-2 Cups Dairy-Free Mexican Style Cheese

  • 1 Jalapeno

  • 1 Tsp Cumin

  • 1 Tsp Chili Powder

  • Salt and Pepper to Taste


  1. Shredding the Chicken. If you didn't get your chicken shredded, you can shred it yourself by cooking it in a crockpot. Start the process 4-6 hours before you want to cook your enchiladas. Cook in water (1 cup to 1 pound of chicken) on high for 4 hours or low for 6 hours. Once the chicken is cooked, shred with 2 forks.

  2. Preheat the oven to 375 degrees.

  3. Combine the shredded chicken, half the cumin, chili power, and salsa in a bowl. Next, evenly distribute the chicken mixture onto the tortillas and place them in your casserole dish (seam side down). Depending on the size of your dish and tortillas, you should be able to fit 4-8 in your dish.

  4. In a large pot, melt the butter over medium heat. Slowly sprinkle in the flour. Cook for 1 minute, stirring continously. Next, add in the chicken broth by slowly pouring and stir in. Give the mixture 5-7 minutes to thicken, stirring often, then add in the remaining cumin, 1 cup of cheese, jalapeño, salt and pepper. Stir until the cheese is melted.

  5. Once ready, pour the sauce over the enchiladas and sprinkle on the remaining cheese. Bake for 25-30 minutes.

  6. Serve and enjoy!

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