Dairy-Free Chicken Enchiladas with Cashew Crema

Instructions

1. 1Preheat your oven to 190°C.
2. 2Cook the about 680 g Chicken breasts until they are fully cooked through. You can bake them at 190°C for 20-25 minutes, boil them in water for 15-20 minutes, or pan-fry them over medium-high heat for about 6-8 minutes per side. Once cooked, use two forks to shred the chicken.
3. 3In a 30.48 cm skillet, heat the 2 tbsp Olive oil over medium heat. Add the 1 medium Onion, chopped, and the 1 medium Bell pepper, chopped. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened.
4. 4Add the shredded chicken, the 1 14.5 oz can Canned diced tomatoes (undrained), 2 tbsp Chili powder, 1 tsp Cumin, and 1 tsp Garlic powder to the skillet with the vegetables. Stir everything together and let it simmer for 10 minutes, stirring occasionally.
5. 5While the chicken mixture simmers, prepare the cashew crema. Place the 1 cup Cashews in a heatproof bowl and cover them with hot water. Let them soak for at least 15 minutes. Drain the cashews and add them to a blender along with 1 cup Vegetable broth, 2 tbsp Nutritional yeast, and 1 tbsp Lime juice. Blend until the mixture is completely smooth and creamy.
6. 6Preheat your oven to 190°C.
7. 7Fill each of the 8 count Corn tortillas with about 1/4 cup of the chicken mixture. Roll up each tortilla and place it seam-side down in a 22.86 × 33.02 cm baking dish.
8. 8Pour the prepared cashew crema evenly over the rolled enchiladas in the baking dish. Make sure they are all covered.
9. 9Bake in the preheated oven at 190°C for 20-25 minutes, or until the enchiladas are heated through and the cashew crema on top is lightly golden brown in spots.
10. 10Serve the enchiladas hot.

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