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DAIRY-FREE ENCHILADAS
INGREDIENTS:
1 1/2 cups shredded chicken (I instant pot mine)
1 15 oz can black beans
1 cup dairy-free cheese (optional)
3/4 cup chopped cremini mushrooms (optional)
3 handfuls of spinach
16 oz salsa verde mild/tomatillo sauce
6 medium size tortillas
2 tablespoon cooking oil
1/2 cup chopped onion
5 cloves of garlic/1 tablespoon
1 teaspoon oregano
1/4 teaspoon cayenne
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
salt and pepper to taste
Optional toppings:
Pico de Gallo (SOOO YUM ON TOP)
Fresh cilantro
Sliced Jalapeños
INSTRUCTIONS:
1. Preheat oven to 375 F.
2. Add oil and onions to a large pan. Cook onions on medium heat until translucent/golden brown.
3. Add garlic and mushrooms. Stirring occasionally.
4. Add cayenne, paprika, cumin, and oregano. Cook for 3 min.
5. Add spinach. Cook for 1 min. Add beans and cooked chicken.
6. Heat tortillas up to avoid tearing.
7. Lightly cover the bottom of a 7" x 11" baking dish with salsa verde/ tomatillo sauce.
8. Spread salsa verde on tortilla, add filling and cheese if desired. Roll up tortilla and place into baking dish seam down.
9. Repeat until baking dish is full.
10. Add more sauce to cover the top of tortillas. Put in oven and bake for 25 min. Add desired toppings. ENJOY!
**If you make this recipe, tag me @brookierachelle via insta story or on your picture! It makes me so happy seeing your pictures!**
XOXO-B
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