Dairy-Free Chicken Enchiladas with Green Sauce

Instructions

1. 1Preheat your oven to 190°C.
2. 2Place the about 450 g tomatillos, 1 medium onion, and 3 cloves garlic in a pot and cover with water. Bring to a boil and cook for 10-15 minutes, or until the tomatillos are soft and the onion and garlic are tender. Drain the vegetables and transfer them to a blender. Add the 1/2 cup cilantro and 2 tbsp lime juice. Blend until smooth to create the green sauce. Set aside.
3. 3In a clean blender, combine the 1 cup raw cashews (soaked), 2 tbsp nutritional yeast, and 1/2 cup vegetable broth. Blend until completely smooth and creamy to make the dairy-free cashew cream. Set aside.
4. 4Place the about 910 g chicken breasts in a pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. Remove the chicken from the pot, let it cool slightly, then shred it. In a bowl, mix the shredded chicken with 1 tbsp chili powder and 1 tsp cumin.
5. 5Warm 2 tbsp olive oil in a skillet over medium heat. Lightly warm the 8 count corn tortillas in the skillet, about 30 seconds per side, until pliable. Dip each warmed tortilla briefly into the green sauce. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla, roll it up, and place it seam-side down in an approximately 23 × 33 cm baking dish.
6. 6Pour the remaining green sauce evenly over the rolled enchiladas in the baking dish. Cover the dish with foil.
7. 7Bake in the preheated oven for 20 minutes, or until the sauce is bubbly and the enchiladas are heated through. Remove the foil for the last 5 minutes of baking if you prefer a slightly crispier top.
8. 8Remove the enchiladas from the oven. Drizzle the prepared dairy-free cashew cream over the enchiladas just before serving.

Substitutions

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