I never thought I'd be making enchiladas in my kosher kitchen until a friend shared her family's recipe and challenged me to adapt it. The traditional version relies heavily on cheese and dairy-based sauces, but after some experimenting, I discovered that chicken enchiladas can be absolutely delicious without any dairy at all. The key is building layers of flavor in other ways. I start with perfectly seasoned shredded chicken that's been simmered with onions, garlic, and a blend of cumin and chili powder. The sauce is where things get interesting - instead of a cream-based enchilada sauce, I make a rich tomato and chile sauce that's actually more authentic to many Mexican regions. It has depth and warmth without being too spicy for the kids. What makes this recipe work so well is the technique of lightly frying the tortillas before filling them. This extra step prevents them from getting soggy and gives the enchiladas a wonderful texture. I use corn tortillas because they hold up better than flour ones, and they're naturally more flavorful. The whole dish comes together in about an hour, with most of that being hands-off baking time. These enchiladas are perfect for Shabbat dinner or when you're feeding a crowd. I often make them ahead and refrigerate them before the final baking step. Serve them with Mexican rice, refried beans (made with vegetable oil instead of lard), and a simple salad with avocado. The leftovers reheat beautifully too.