Enchiladas, Dairy-Filled and Dairy-Free

One of the saddest facts of my life is that I am engaged to a man who allergic to dairy.  Dairy!  Only the best of all the food groups!

I've learned to make do when cooking for the two of us.  And to be honest, I'm probably a bit healthier for it.  I probably don't need cheese or milk or butter or cream to be a main part of every meal.  But sometimes making do is not an option.  Which is why I have not one, but two, enchiladas on the stove waiting to be eaten for dinner tonight.

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One for me and my friend to chow down on while we watch The Bachelor season finale (part 1 only because ABC doesn't think I should have a life and has decided to spread the final episode over 2 nights with 2 hours runtime each).  And one for Aaron to eat without feeling ill afterward.  Win win!!

If you are making a dairy-free AND and dairy-filled version like I did, I recommend that you get all the ingredients prepped and then assemble the dairy-free version first.  The reason I do it that way is that I can use the enchilada sauce needed for Aaron's dish first and then mix in the sour cream.  One less dish to mess with.  You can adjust the sizes of your dishes according to how many servings you think you will need of each kind.  Together, you'll end up with enough for 8 servings.  

Now, I realize that the amounts of ingredients in this recipe look a little wishy-washy.  That's because certain things will change each time depending on how many dairy vs nondairy servings you need.  It also reflects my usual way of cooking.  Apologies to those of you who prefer more exact measurements!

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Chicken and Kale Enchiladas: Dairy-Filled and Dairy-Free
makes about 8 servings

Ingredients
1 Tbsp avocado oil (or other neutral-tasting oil)
8 cups lacinato kale, stems removed and chopped
2 Tbsp water
3 cups shredded chicken (leftover or from a rotisserie chicken)
1.5 tsp cumin
1/4 tsp salt
ground pepper, to taste
10 oz can enchilada sauce
2 chipotle peppers in adobo sauce, finely chopped, seeds removed for less heat
1-4 Tbsp sour cream
12 corn tortillas
1/2 yellow onion, finely diced
shredded cheese, cheddar and nondairy (I used Trader Joe's vegan shredded cheese)

Heat oven to 450F.

Heat oil in a large skillet.  Add kale and water, sautee a couple minutes until kale is softened and bright green.  Add chicken, cumin, salt and pepper and heat through.

Mix your enchilada sauce.  If you are making a dairy and dairy-free version, start by just combining the enchilada sauce and chipotle peppers.  You will add the sour cream later.

Assemble the dairy-free enchilada.  Spread a thin layer of sauce on the bottom of the pan.  Place a layer of tortillas, then chicken mixture, then onions, then non-dairy cheese.  Drizzle another several tablespoons enchilada sauce over everything and then cover with tortillas, chicken mixture, onions, and nondairy cheese again.  Drizzle more enchilada sauce (make sure you have enough left for your second dish, though!) and then put on a final layer of tortillas, cover with enchilada sauce and sprinkle everything with cheese.

Now add the sour cream to the remaining enchilada sauce.  Use the same layering technique as above but with the cheddar cheese this time.

Bake for 12 minutes.