I found this recipe on a Gluten Free App called GF Plate. I modified it a little and my version is below. Please note you can use regular flour tortillas if you aren’t concerned with gluten. However, I’m not going to post any GF recipes unless they are delicious and my family prefers corn to flour tortillas anyway!
Cashew Sour Cream Sauce: (This is basically homemade sour cream and it is yummy!)
• 1 cup cashews
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• 1/2 cup liquid (water, chicken stock or vegetable stock)
Chicken Enchiladas:
• 8 gluten free corn tortillas
• 3 cups diced and/or shredded cooked chicken
• 2 cups salsa verde (I use Sky Valley brand because it is gluten free)
• 1 recipe cashew sour cream, (see above, approximately 1 1/2 cups)
• salt and fresh black pepper
• 1 ripe avocado, sliced
• 4 scallions, thinly sliced
• Chicken stock
Instructions:
Prepare Cashew Sour Cream:
1. Place the cashews in a bowl, cover with water and allow to soak for several hours or over night. (Alternatively, you can cover with water, heat to a simmer and turn off the heat and allow to soak for at least an hour) (I used the alternate route)
2. Drain and rinse the soaked cashews.
3. Place cashews in a food processor or high speed blender with the lemon juice, salt and about half the liquid. Pulse to process scraping the sides down as necessary. Add the remaining liquid and process for several minutes until extremely smooth.
Prepare Chicken Enchiladas:
1. Preheat oven to 350°F (175°C).
2. Combine the salsa verde and cashew sour cream in a medium sauce pan and heat slowly until warm. Season will salt and pepper to taste.
3. Mix approximately 1 1/2 cups of the salsa/sour cream mixture with the shredded chicken.
4. Roll 1/8th of the chicken mixture in each of the tortillas (about 1/3-1/2 cup each) and assemble the chicken enchiladas, side by side, in a pan (use 9 x 13 or similar size/shape).
5. Top the chicken enchiladas with the remaining salsa/sour cream mixture. (Thin out the sauce with extra chicken stock if it is too thick after heating)
6. Cover with aluminum foil and heat in the oven for 30 minutes or until heated through.
7. Remove from the oven and top with slices of avocado and scallions. Serve immediately.