Chicken and Black Bean Enchiladas with Sunflower Seed Cream

Instructions

1. 1Preheat your oven to 190°C.
2. 2Cook the about 910 g Chicken breasts until they reach an internal temperature of 74°C. Let them rest for 5 minutes, then shred them.
3. 3While the chicken cooks, heat the 2 tbsp Olive oil in a 30.48 cm skillet over medium heat. Add the chopped 1 Onion and chopped 1 Bell pepper and cook until softened, about 5-7 minutes.
4. 4In a large bowl, combine the shredded chicken, the 1 can Black beans (drained and rinsed), the 1 cup Corn kernels, the sautéed onion and bell pepper, 1 tsp Cumin, and 1 tsp Chili powder. Mix everything together well.
5. 5To make the sunflower seed cream, combine the 1 cup Sunflower seeds, 2 tbsp Lime juice, 2 cloves Garlic, and 1/2 cup Vegetable broth in a blender. Blend until completely smooth and creamy.
6. 6Spread a thin layer of the 2 cups Enchilada sauce in the bottom of a 22.86 × 33.02 cm baking dish.
7. 7Warm the 12 Corn tortillas slightly to make them pliable (you can do this in a dry skillet or microwave for a few seconds). Fill each tortilla with about 1/4 cup of the chicken mixture, roll it up tightly, and place it seam-side down in the prepared baking dish.
8. 8Pour the remaining 2 cups Enchilada sauce evenly over the rolled tortillas. Drizzle the prepared sunflower seed cream over the top.
9. 9Sprinkle the 1 cup Shredded cheddar cheese over the enchiladas. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

Substitutions

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