|Nutritional Guidelines (per serving)|
|Servings: 8 Enchiladas (4 to 6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 60g||76%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 7g||25%|
|*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.|
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.
- 1 tablespoon cornstarch
- 2 cups almond milk
- 1/2 cup finely ground raw cashews
- 1/4 cup nutritional yeast
- 1/2 cup mild salsa, either store-bought or homemade
- 1 tablespoon tahini
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoon olive oil
- 4 boneless, skinless chicken breasts
- 1 medium-large onion, chopped
- 1 green bell pepper, chopped
- 1/4 cup finely chopped fresh cilantro
- 8 corn tortillas
- 1 recipe red enchilada sauce
Preheat the oven to 350 F.
In a small saucepan, combine the cornstarch with 2 tablespoons 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.
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 to 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 to 2” pieces and stir the chopped chicken along with the onions, peppers, and cilantro into the “cheese” sauce.
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.