Dairy-Free Chicken Enchiladas with Avocado Crema

Instructions

1. 1Preheat your oven to 190°C. Place the about 910 g chicken breasts in a large heavy-bottomed pot (e.g., 6-quart or larger) and cover them with water by at least about 2.5 cm. Bring the water to a rolling boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the internal temperature of the chicken breasts reaches 74°C and they are no longer pink in the center.
2. 2Carefully remove the cooked about 910 g chicken breasts from the pot and place them on a cutting board. Let them rest for 5 minutes to allow the juices to redistribute. While the chicken rests, finely chop the 1 medium onion into about 0.64 cm pieces and the 1 medium bell pepper into about 0.64 cm pieces. Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces.
3. 3Heat a large about 30 cm skillet over medium-high heat. Add the chopped 1 medium onion and 1 medium bell pepper to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the onion is translucent and the bell pepper is softened. In a medium bowl, combine the shredded about 910 g chicken breasts, the sautéed 1 medium onion and 1 medium bell pepper, and the 1 cup dairy-free shredded cheese alternative. Mix all ingredients thoroughly until they are evenly distributed.
4. 4Prepare an approximately 23 × 33 cm baking dish. Heat a dry about 20 cm skillet over medium heat. Warm each of the 8 count corn tortillas, one at a time, for 20-30 seconds per side, until they are soft and pliable; this will prevent them from cracking when rolled. Lay one warm tortilla flat, spoon approximately 1/8 of the chicken and vegetable mixture (about 1/2 cup) into the center, and roll the tortilla up tightly. Place the rolled enchilada seam-side down in the prepared about 23 × 33 cm baking dish, and repeat this process with the remaining 7 corn tortillas and the rest of the filling.
5. 5Pour the 1 can enchilada sauce evenly over the top of the rolled enchiladas in the baking dish, ensuring they are well-covered. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven at 190°C for 20 minutes, or until the sauce is bubbling gently around the edges.
6. 6While the enchiladas are baking, prepare the avocado crema. Carefully cut the 2 medium avocados in half, remove the pits, and scoop the flesh into a blender. Add the 2 tablespoons lime juice, the 0.25 cup cilantro, and the 0.5 cup dairy-free sour cream alternative to the blender. Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed. Remove the baked enchiladas from the oven and serve immediately, topped generously with the prepared avocado crema.

Substitutions

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