Dairy-Free Chicken Enchiladas Recipe
Dairy-free chicken enchiladas feature a creamy cashew-based sauce, tender chicken, and a rich red enchilada sauce.
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Instructions
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Preheat the oven to 350 F.
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In a saucepan, dissolve cornstarch in 2 tablespoons of almond milk, then stir in remaining almond milk, ground cashews, nutritional yeast, salsa, tahini, garlic powder, and salt.
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Cook the sauce over medium heat, stirring constantly, until it thickens, about 3 minutes, then remove from heat.
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Heat olive oil in a skillet, then cook chicken breasts, onion, and bell pepper for 6 to 7 minutes until chicken is done.
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Chop the cooked chicken and combine it with the "cheese" sauce, onions, peppers, and cilantro.
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Fill tortillas evenly with the mixture, roll them, and arrange in a single layer in a 9x13-inch casserole dish.
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Pour red enchilada sauce over the tortillas.
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Bake uncovered for 20 minutes, then serve hot.