Love enchiladas but can't eat dairy or you're plant-based? No worries, I got ya! I love enchiladas with all my heart and soul. So I've created a few recipes, but this was one of our faves. Cashews are a fave way for me to make a "cheese sauce". No, it doesn't taste exactly like monterey jack cheese or anything, but it's still delish!
Mexican "Cheese" Sauce (dairy-free)
1 cup raw cashews
2 garlic cloves
1/2 tsp salt
1/2 tsp cumin
1tbs adobo sauce (canned chipotle peppers in adobo sauce)
3 tbs nutritional yeast
2 tbs diced green chiles (*rest of can will go in enchiladas)
pinch of chili powder
1 cup of hot water
Directions:
Boil raw cashews in a small pot for 10 minutes. Reserve 1 cup of that hot water then drain and rinse the cashews. Add cashews, hot water, and remaining ingredients to a high powered blender. Puree for about 1 minute until nice and smooth. Set aside for assembling of enchiladas.
Green Chile Lentil & Bean Enchiladas
(serves 3-4)
6 soft taco size tortiallas (corn or flour)
green chiles (Ieftovers from cheese sauce)
1 can lentils, drained and rinsed
1 can cannellini beans, drained and rinsed
1 can of Las Palmas Green Enchilada Sauce (mild or medium)
cilantro, chopped (garnish)
green onions, slice (garnish)
Directions:
Preheat oven to 425 degrees. Warm tortillas up by placing in microwave for 30 seconds.
Mash up the cannellini beans in a medium bowl so they're a little broken up but not fully mushy. Then add the lentils and green chiles to the bowl and toss to mix.
Add a thin layer of green enchilada sauce on the bottom of a 9x12 casserole dish. Lay out a tortilla and add a spoonful of green enchilada sauce in the center, 3-4 tbs of lentil bean mixture next, and a spoonful of mexican "cheese" sauce on top. Then roll up and tuck one end in so that all is wrapped up tightly. Lay tortilla roll seam side down in casserole dish. Repeat for remaining 5 tortillas.
Pour enough enchilada sauce to cover tops of tortillas but do not drown them. Then pour mexican "cheese" sauce to cover but not drown them as well. You will most likely have leftover enchilada & "cheese" sauce.
Place dish in oven and cook for 20-25 minutes. Both tortillas and cheese sauce should brown up a little. Let it cool down 5-10 minutes before serving. It helps the cheese sauce to set and not be messy when serving. Garnish with cilantro and green onions.
Recommendations: Serve with a fresh salsa, dairyfree sour cream, and/or guacamole.
Author: Stephanie Brown, dinnerpartyofthree
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