Savory goodness that screams comfort food. This recipe utilizes that dark meat from your roasted turkey or chicken. Topped with homemade enchilada sauce and completed with dairy-free sour cream!
Combine onion, celery, carrot and jalapeno in a saucepan. Heat on medium until mixture becomes fragrant.
Add chicken stock, chili powder, cumin, garlic, crushed red pepper and salt. Stir until combined.
Slowly while stirring add arrowroot starch.
Add tomato paste. Stir well. Bring mixture to a boil, reduce heat and let it sit for 3-5 minutes. Stir occasionally.
Add chicken and black beans to mixture.
Spray 9 x 9 metal baking pan with cooking spray, I like avocado oil.
In the bottom of the pan add a thin layer of enchilada sauce mixture.
Use the tortillas one at a time, add a spoonful or two of the mixture inside and roll. Place the roll seam side down in the pan. Repeat this in rows in the pan. Reserve some mixture for the top.
Top with remaining mixture. Sprinkle with grated cheese over the top.
Place under oven broiler on high for 3 minutes. Set time and do not walk away! As soon as cheese if golden brown they are ready to serve.
Top with fresh tomatoes and cilantro. Serve with dairy free sour cream (recipe below)
Soak cashews and almonds overnight in room temperature water.
Drain and rinse the nuts and place in blender.
Add lemon, water, apple cider vinegar, nutritional yeast and salt.
Blend until smooth.
If it is too thick add a tablespoon of water at a time to thin.
Taste and adjust the flavor by adding salt. Best if chilled for a few hours before serving. Can be stored for up to 2 weeks refrigerated.