These dairy free chicken enchiladas are my favourite cosy comfort food. Filled with tender shredded chicken, vegetables, soft flour tortillas and a creamy homemade cashew “cheese” sauce, they make a simple, satisfying weeknight dinner the whole family will enjoy.
Enchiladas are the ultimate comfort dish for many of us. The combination of a creamy, savoury filling wrapped in a soft tortilla and bathed in rich sauce is endlessly satisfying. While I’ve shared vegan versions before, this dairy free chicken version is the one I most often make at home. It uses a creamy cashew-based cheese sauce that delivers richness and a pleasant cheese-like flavour without dairy.
Although this cashew sauce won’t behave exactly like melting dairy cheese, it adds a silky texture and depth of flavour that makes these enchiladas delightfully luscious. If someone in your household avoids dairy, these will feel indulgent while remaining dairy free.
Key Ingredients
The ingredient list may look long, but many items are pantry staples and a few shortcuts make this a quick weeknight meal.
All quantities are listed in the recipe card below.
- Raw cashews – the base for the cashew cheese sauce. Use raw, unsalted cashews and soak them to achieve a smooth, creamy texture.
- Garlic – adds savoury depth to the cashew sauce.
- Nutritional yeast – provides a cheesy, umami flavour essential to most dairy-free “cheese” sauces.
- Cooked shredded chicken – rotisserie chicken makes this especially quick, but leftover roasted or poached chicken works well too.
- Onion – a small brown onion, finely chopped, adds sweetness and balance to the filling.
- Zucchini – grated zucchini adds moisture, texture and extra nutrition; spinach is an easy substitute if you prefer.
- Enchilada sauce – store-bought enchilada sauce keeps this simple, or use a homemade sauce if you have the time.
- Flour tortillas – I use flour tortillas for a soft, pliable result; swap to warmed corn tortillas for a gluten-free option.
Equipment and Tools
A high-speed blender produces the creamiest cashew sauce, but any blender that can achieve a very smooth texture will work. You’ll also need a saucepan for the filling and a large rectangular baking dish for the assembled enchiladas.
Step-By-Step Instructions
The method breaks down into three clear stages: make the cashew cheese sauce, prepare the filling, then assemble and bake the enchiladas.
Start by soaking the cashews in boiling water for about 30 minutes to soften them. Drain the cashews, then blend with water, garlic, nutritional yeast and salt until completely smooth. The sauce should be silky with no graininess—if it feels gritty, blend a little longer.
Once the cashew cheese is ready, sauté the finely chopped onion in olive oil until soft and translucent. Add the shredded chicken, grated zucchini, enchilada sauce and about half a cup of the cashew sauce to the pan. Stir to combine and remove from heat.
To assemble, spread ½ cup of enchilada sauce over the base of a large baking dish. Spoon the filling into the centre of each tortilla, roll tightly and place seam-side down in the dish (six tortillas total). Pour the remaining enchilada sauce over the rolled enchiladas and drizzle with the remaining cashew cheese.
Bake at 180°C (350°F) for 30 minutes, or until the edges of the tortillas are golden and the filling is hot. Serve warm, topped with sliced avocado, lime wedges and fresh coriander. These pair nicely with plain rice or a simple green salad.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave until hot, or warm the whole dish in a 180°C (350°F) oven for 15–20 minutes.
These enchiladas freeze well: cool completely, transfer to a freezer-safe container and freeze up to 2 months. To reheat from frozen, bake covered at 180°C (350°F) for 45–50 minutes, then uncover and bake 10–15 minutes more until hot and golden.
Recipe FAQs
Yes. Warm corn tortillas briefly before rolling to reduce cracking.
To make this gluten free, use gluten free corn tortillas and ensure any store-bought chicken or sauce is gluten free. Homemade shredded chicken avoids hidden gluten in some rotisserie products.
Yes. Add a drained, rinsed can of black beans and reduce the chicken to keep the overall filling volume balanced.
The heat depends on your enchilada sauce. Use a mild sauce for family-friendly results or choose a spicy sauce and add chilli flakes or hot sauce to taste.
If you make this recipe, please leave a comment and rating below—I’d love to hear how it turned out!
More dairy free comfort foods
Dairy Free Creamy Chicken Soup
One Pot Spicy Sausage Pasta
Slow Cooked Curried Sausages
Cottage Pie
Dairy Free Chicken Enchiladas
Equipment
- Blender
- Rectangular baking dish
Ingredients
Cashew cheese sauce:
- 1 ½ cups raw cashews, soaked
- 1 cup water
- 1 clove garlic
- 1 tablespoon nutritional yeast
- ¾ teaspoon salt
For the filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 ½ cups cooked shredded chicken
- 1 large zucchini, grated
- ½ cup enchilada sauce
- ½ cup cashew cheese sauce
To assemble:
- 6 flour tortillas
- 1 ½ cups enchilada sauce
- ⅓ cup cashew cheese
To serve:
- Avocado, sliced
- Lime wedges
- Fresh coriander / cilantro
Instructions
- Place cashews in a heatproof bowl, cover with boiling water and soak for 30 minutes. Drain.
- Blend soaked cashews with fresh water, garlic, nutritional yeast and salt until very smooth. Set aside.
- Preheat the oven to 180°C (350°F).
- Heat olive oil in a saucepan over medium heat. Add chopped onion and sauté 3–5 minutes until soft and translucent.
- Add shredded chicken, grated zucchini, ½ cup enchilada sauce and ½ cup cashew cheese sauce. Stir to combine and remove from heat.
- Spread ½ cup enchilada sauce over the base of a large baking dish.
- Spoon filling down the centre of each tortilla, roll tightly and place seam-side down in the dish.
- Pour the remaining 1 cup enchilada sauce over the rolled tortillas and drizzle with ⅓ cup cashew cheese.
- Bake 30 minutes or until the edges of the tortillas are golden.
- Serve warm with sliced avocado, lime wedges and fresh coriander.
Notes
Cashew cheese sauce: This recipe makes more cashew cheese than needed for the enchiladas. Store leftovers in the fridge for 3–4 days; it’s great as a dip for chips or as a sauce for other dishes.
Nutrition
Calories: 663 kcal | Carbohydrates: 53 g | Protein: 39 g | Fat: 34 g | Saturated Fat: 7 g | Sodium: 1890 mg | Fiber: 7 g
Nutritional information is an estimate and should be used as a guide only.