Gluten & Dairy Free Spinach and Chicken Enchiladas

This post has been sitting in my drafts a ridiculously long time… whoops!

We went through a brief period a while back, where ou oldest was having some tummy issues. One of the things I tried to relieve her issues was going dairy-free. During that time, I came up with these yummy Enchiladas! I don’t have a lot of experience with dairy alternatives, so my one complaint was that the vegan cheese didn’t melt at all in the oven! Weird? So I don’t know if it was the brand or that’s just how it goes when you use dairy free cheese, but otherwise these turned out pretty good!

Gluten & Dairy Free Spinach and Chicken Enchiladas
Yields 12
Weight Watchers: SmartPoints - 5 PointsPlus - 5
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Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
198 calories
13 g
45 g
11 g
13 g
3 g
114 g
103 g
1 g
0 g
6 g
Nutrition Facts
Serving Size
114g
Yields
12
Amount Per Serving
Calories 198
Calories from Fat 95
% Daily Value *
Total Fat 11g
16%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 45mg
15%
Sodium 103mg
4%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
8%
Sugars 1g
Protein 13g
Vitamin A
56%
Vitamin C
17%
Calcium
13%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 TBS olive oil
  2. 1 "bunch" of spinach
  3. 1 lb ground chicken {or turkey/beef, etc.}
  4. 2, 8oz cans tomato sauce
  5. 1, 4.5oz can chopped green chiles
  6. 2 teaspoons apple cider vinegar
  7. 2 teaspoons minced garlic
  8. 10-12 corn tortillas
  9. 1/2 cup dairy free cheddar-style cheese [optional]
Instructions
  1. Cook ground chicken in deep skillet, then set aside in bowl. In the same skillet, toss spinach leaves (remove stems!) in oil then press spinach together in pan and let cook for 1 minute. Flip over and cook an additional minute.
  2. Combine tomato sauce, chiles, vinegar, and garlic in bowl. Set aside 1 cup of the sauce, then combine the rest of the sauce with chicken & chopped spinach in skillet. Simmer 5 min, stirring occasionally.
  3. Preheat oven to 350.
  4. Spread about 1/3-1/2 of the cup of extra sauce on the bottom of a 9x13 baking dish, just enough to cover it. Spoon filling into warmed tortillas, roll, and add to baking dish.
  5. Top with remaining sauce and dairy free cheese {if desired,} then bake 15 minutes.
Notes
  1. To keep our meal dairy free, we topped our enchiladas with guacamole and it was amazing!
beta
calories
198
fat
11g
protein
13g
carbs
13g
more
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Kate Alyse

Kate Alyse

Kate is a proud mama to four amazing little sweeties {through birth + adoption} and wife to the best husband a girl could ask for! She considers herself blessed to be able to stay home with the kids, and is just starting to get into the world of homeschooling. In her "spare-time" she enjoys sharing many of the projects, stories, and gluten-free recipes that are a part of their every day lives!
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