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Lactose-free chicken enchiladas topped with melted cheese and fresh cilantro
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Lactose-Free Chicken Enchiladas

A baked dish of lactose-free chicken enchiladas filled with shredded chicken and black beans, covered with enchilada sauce and lactose-free cheese.
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Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings: 4 people
Course: diner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 8 small flour or corn tortillas
  • 1½ cups enchilada sauce
  • 1 cup black beans drained and rinsed
  • ½ cup diced onion
  • 1 cup lactose-free shredded cheese or dairy-free cheese alternative
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro
  • Sliced jalapeños optional

Equipment

  • 1 Large skillet
  • 1 9 × 13-inch baking dish
  • 1 Mixing spoon

Method
 

  1. Prepare the Chicken Filling
  2. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 2–3 minutes until softened.
  3. Add the shredded chicken, black beans, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Stir well and cook for another 2–3 minutes.
  4. Prepare the Tortillas
  5. Warm the tortillas briefly in a skillet or microwave until soft and flexible. This helps prevent them from cracking when rolled.
  6. Fill the Enchiladas
  7. Spread a small amount of enchilada sauce across the bottom of a baking dish.
  8. Place some of the chicken mixture in the center of each tortilla. Add a little lactose-free cheese or dairy-free cheese alternative, then roll the tortilla tightly.
  9. Place each enchilada seam-side down in the baking dish.
  10. Add the Sauce and Cheese
  11. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  12. Sprinkle the remaining lactose-free cheese over the top.
  13. Bake the Enchiladas
  14. Bake in a preheated 375°F (190°C) oven for approximately 20–25 minutes, until the enchiladas are hot and the cheese alternative is melted.
  15. Remove from the oven and let them rest for a few minutes.
  16. Add Toppings and Serve
  17. Finish with fresh cilantro and sliced jalapeños if desired.

Notes

  • Check all packaged ingredients, especially enchilada sauce, tortillas, and cheese, to ensure they are lactose-free.
  • Warm the tortillas before rolling to prevent them from cracking.
  • Avoid overfilling the tortillas so the enchiladas hold their shape while baking.
  • Use lactose-free shredded cheese or a dairy-free cheese alternative.
  • Add jalapeños or extra chili powder for a spicier version.
  • Leftover cooked chicken makes this recipe faster to prepare.
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