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Dairy-free Chicken Enchiladas

Posted on Jun 12, 2019 by in Dairy Free | 0 comments

Dairy-free Chicken Enchiladas

Servings: 10-12

Enchilada Sauce:
10 Guajillo pepper pods, dried
4 large cloves of garlic
1 28oz can fire roasted diced tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon ground ancho chili powder
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/3 cup tomato paste
3 cups chicken broth

Olive oil
2 cups chicken broth, plus 1/2 cup
20 6-inch corn tortillas
3 generous cups coarsely shredded cooked chicken
1 1/2 cups sharp vegan cheddar cheese alternative, shredded
1 small thinly sliced white onion
1/2 cup cilantro, loosely packed
1-2 sliced avocados

Remove seeds and stems from dried chilies.
In a skillet over medium heat, roast the garlic cloves a few minutes until each side is soft. Set aside until cool enough to handle and peel.
Toast the chilies in same skillet, for about 5-8 seconds, pressing flat with a spatula. Place chilies in a blender once they are well toasted.
Add the fire roasted tomatoes, roasted garlic, salt, ancho chili powder, cumin and pepper. Blend until combination is a fine puree.
In a stockpot or Dutch oven, heat one tablespoon of olive oil over medium high heat. Add puree. Stirring constantly, cook for 10 minutes or so, until sauce thickens.
Pour in the chicken broth and tomato paste. Stir well to combine.
Placing a lid on the pot, slightly cracked to allow steam to escape, reduce heat to medium low. Simmer for 20 minutes.
Meanwhile, preheat your oven to 350 degree Fahrenheit.
Place tortillas on a baking sheet. Coat both sides with olive oil.
Bake in preheated oven for about 1-2 minutes. Carefully flip them over and heat until very pliable, about one minute. After removing them from the oven, keep warm stacked on a towel covered plate.
Repeat with rest of tortillas.
Season the sauce with salt to taste. Add up to 1/2 cup broth if the sauce has thickened again.
In a bowl, place the shredded chicken and 2/3 cups sauce. Mix well to coat chicken.
Add in 1 cup of the cheese alternative, stirring again. Add more sauce if all the chicken is coated.
In a 13X9 baking pan, spread about 1/2 cup sauce over bottom.
Keeping tortillas under the towel to stay hot, work with one tortilla at a time. Spoon about 2-3 tablespoons of chicken mixture towards one edge of the tortilla, rolling up gently. Place it seam side down in pan.
Repeat for remaining tortillas.
Cover completed pan of tortillas with rest of the sauce.
Top with the remaining 1/2 cup of cheese alternative.
Bake for 10-15 minutes until cheese alternative is melted.
Top enchiladas with the thinly sliced onion, chopped cilantro, and avocado slices.
Serve piping hot.

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