“For years, our go-to recipe for enchiladas had been Black Bean Enchilada Casserole (#112888)--though we morphed it pretty much from the get go. A few years ago our household had to go dairy-free which changed how we do nearly all of our favorite recipes. This is our dairy-free version of enchiladas that have been affectionately dubbed "white girl" enchiladas because they just don't seem "right" without cheese and sour cream. LOL.”
READY IN:
50mins
YIELD:
20-25 enchiladas
UNITS:
US

Ingredients Nutrition

  • 4 cups shredded cooked chicken
  • 4 ounces chopped green chilies
  • 15 12 ounces black beans, drained and rinsed
  • 6 ounces whole pitted medium black olives, chopped
  • 28 ounces mild green enchilada sauce, divided
  • 1 avocado, chopped
  • 14-12 cup red onion, chopped
  • 20 -25 fajita-size flour tortillas

Directions

  1. Combine chicken, chiles, beans, olives, avocado, onion, and half the enchilada sauce in a bowl and mix well.
  2. Scoop mixture into center of a tortilla and roll; place seam-down in greased or lined pan. I use an ice cream scoop for uniform amounts, and I line a jelly roll pan with non-stick foil. Repeat with remaining mixture and tortillas.
  3. Spread reserved enchilada sauce over top of rolled tortillas. We have sprinkled with additional chopped olives when the mood strikes. If you don't have to avoid dairy, there's always cheese and sour cream that can be used as toppings (we liked putting cheese inside the enchiladas as well back in our dairy-loving days).
  4. Bake at 350* for 30 minutes.

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