This dish comes together in such a short time that it's perfect for last-minute meals and weeknight dinners. We use this red enchilada sauce recipe for my enchiladas, but if you're short on time or ingredients, substitute with a store-bought sauce.
Ingredients
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1 tablespoon cornstarch
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2 cups almond milk
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1/2 cup raw cashews, finely ground
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1/4 cup nutritional yeast
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1/2 cup mild salsa
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1 tablespoon tahini
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1/2 teaspoon garlic powder
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1/2 teaspoon kosher salt
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2 tablespoons olive oil
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4 boneless, skinless chicken breasts
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1 medium onion, chopped
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1 green bell pepper, chopped
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1/4 cup fresh cilantro, finely chopped
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8 corn tortillas
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1 recipe red enchilada sauce
Steps to Make It
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Gather the ingredients.
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Preheat the oven to 350 F. In a small saucepan, combine cornstarch with 2 tablespoons of almond milk, stirring until dissolved.
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Add remaining almond milk, ground cashews, nutritional yeast, salsa, tahini, garlic powder, and salt, stirring until well combined.
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Cook over medium heat, stirring constantly, until mixture thickens, about 3 minutes. Remove sauce from heat and set aside.
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In a heavy-bottomed skillet over medium heat, heat the olive oil, adding chicken breasts, onion, and bell pepper once hot. Cook chicken, turning once, until it bounces back to the touch, about 6 to 7 minutes.
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Using a slotted spatula, transfer chicken breasts to a plate lined with paper towels and pat off excess oil.
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Chop cooked chicken into 1- to 2-inch pieces and stir into "cheese" sauce, along with onions, peppers, and cilantro.
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Spoon even amounts of filling onto tortillas.
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Roll tortillas, tucking in ends, and arrange in a single layer in a 9”x 13” casserole dish.
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Pour prepared red enchilada sauce over enchiladas.
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Bake, uncovered, for 20 minutes. Serve hot.
Recipe Variation
If you don't have the time to make the red enchilada sauce from scratch, feel free to substitute store bought enchilada sauce. Use enough to cover the enchiladas prior to baking.
Nutrition Facts (per serving) | |
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395 | Calories |
16g | Fat |
32g | Carbs |
33g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 395 |
% Daily Value* | |
Total Fat 16g | 20% |
Saturated Fat 3g | 14% |
Cholesterol 68mg | 23% |
Sodium 690mg | 30% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 6g | 21% |
Total Sugars 8g | |
Protein 33g | |
Vitamin C 17mg | 83% |
Calcium 71mg | 5% |
Iron 3mg | 16% |
Potassium 539mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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