Dairy-Free Chicken Enchiladas: A Delicious Recipe For All

Ingredients

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

1/2 onion, chopped

1/2 cup chopped cilantro

1 teaspoon chili powder

half teaspoon floor cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

12 corn tortillas

1 cup dairy-free cheese sauce (see recipe below)

1/2 cup chopped pink onion, for garnish

1/4 cup chopped cilantro, for garnish

– 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 pink bell pepper, chopped

– 1 (8 ounce) package dairy-free cream cheese, softened

– 1 (12 ounce) container dairy-free sour cream chicken enchiladas sauce cream

In a blender, combine the cashews, nutritional yeast, garlic powder, onion powder, cumin, salt, pepper, and water

Blend until easy and creamy

Pour the sauce right into a saucepan and bring to a simmer over medium heat

Reduce warmth to low and let simmer for 10 minutes, or until the sauce has thickened

Remove from warmth and stir within the cilantro

Serve the sauce over the chicken enchiladas

Prepare a 9×13-inch baking dish, frivolously greased.

Fill every tortilla with about 1/4 cup of the chicken filling.

Roll up the tortillas tightly and place them seam-side down in the prepared 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 through and the sauce is bubbling.

Uncover and sprinkle the shredded vegan cheese on high.

Bake for an additional 5 minutes, or until the cheese is melted.

Serve hot, garnished together with your favorite toppings.