Dairy-Free Chicken Enchiladas: A Delicious Recipe For All
Ingredients
For the Enchiladas:
1 pound boneless, skinless chicken breasts, cooked and shredded
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chilies, undrained
half onion, chopped
half of cup chopped cilantro
1 teaspoon chili powder
1/2 teaspoon floor cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
12 corn tortillas
1 cup dairy-free cheese sauce (see recipe below)
half cup chopped pink onion, for garnish
1/4 cup chopped cilantro, for garnish
For the Sauce:
– 1 (15 ounce) can black beans, rinsed and drained
– 1 (15 ounce) can corn, drained
– 1 (10 ounce) can diced tomatoes with green chilies, undrained
– 1 (4 ounce) can diced green chilies, undrained
– 1 onion, chopped
– 1 green bell pepper, chopped
– 1 red bell pepper, chopped
– 1 (8 ounce) package deal dairy-free cream cheese, softened
– 1 (12 ounce) container dairy-free sour cream chicken enchiladas cream
Instructions
To Make the Sauce:
In a blender, mix the cashews, nutritional yeast, garlic powder, onion powder, cumin, salt, pepper, and water
Blend until clean and creamy
Pour the sauce into a saucepan and bring to a simmer over medium heat
Reduce warmth to low and let simmer for 10 minutes, or till the sauce has thickened
Remove from warmth and stir in the cilantro
Serve the sauce over the chicken enchiladas
To Assemble the Enchiladas:
Prepare a 9×13-inch baking dish, frivolously greased.
Fill each tortilla with about 1/4 cup of the chicken filling.
Roll up the tortillas tightly and place them seam-side down within the ready baking dish.
Pour the remaining sauce over the enchiladas.
Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the chicken is cooked by way of and the sauce is effervescent.
Uncover and sprinkle the shredded vegan cheese on high.
Bake for a further 5 minutes, or until the cheese is melted.
Serve sizzling, garnished along with your favorite toppings.
