This dish comes together in such a short time that it's perfect for last-minute meals and weeknight dinners. I use my Red Enchilada Sauce Recipe for my enchiladas, but if you're short on time or ingredients, substitute with a store-bought sauce.
Serves 4-6
- 1 T. corn starch
- 2 cups almond milk
- ½ cup finely ground raw cashews
- ¼ cup nutritional yeast
- ½ cup mild salsa, either store-bought or homemade
- 1 T. tahini
- ½ t. garlic powder
- ½ t. salt
- 2 T. olive oil
- 4 boneless, skinless chicken breasts
- 1 medium-large onion, chopped
- 1 green bell pepper, chopped
- ¼ cup finely chopped fresh cilantro
- 8 corn torillas
- 1 Recipe Red Enchilada Sauce (see head note)
1.Preheat the oven to 350 F.
In a small saucepan, combine the cornstarch with 2 T of the almond milk, stirring until dissolved. Add the remaining almond milk, ground cashews, nutritional yeast, salsa, tahini, garlic powder and salt, stirring until well combined. Cook over medium heat, stirring constantly, until mixture thickens, about 3 minutes. Remove from heat and set aside.3. In a heavy bottomed skillet over medium heat, heat the olive oil, adding the chicken breasts, onion and bell pepper once hot. Cook the chicken, turning once, until it bounces back to the touch, about 6-7 minutes. Using a slotted spatula, transfer the chicken breasts to a plate lined with paper towels and pat off the excess oil. Chop the cooked chicken into 1-2” pieces and stir the chopped chicken along with the onions, peppers and cilantro into the “cheese” sauce.
4. Spoon even amounts of the filling into the tortillas. Roll the tortillas, tucking in the ends, and arrange them in a single layer in a 9”x 13” casserole dish. Pour the Red Enchilada Sauce over the enchiladas and bake uncovered for 20 minutes. Serve hot.
