When I set out to create an enchilada recipe that was gluten and dairy free I’ll admit that I was a little bit skeptical. I mean, isn’t the whole appeal of enchiladas the tortilla smothered in melted cheese? Well, turns out tortillas and cheese are overrated.
These dairy and gluten free enchiladas are more flavorful and satisfying than any traditional enchiladas I’ve tasted! This recipe is a new family favorite — I make is a few times each month!
To make sure that the shredded chicken breast was extremely tender, I used a slow cooker. This, along with making the tortillas the day before, really cut down on prep time.
I’ll take you through this recipe step-by-step in the video below 
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