Green Chicken Enchiladas
Made with just seven (siete!) simple ingredients and a 'lada love, we hope that this recipe will bring you together around the table with family and friends.
Preheat oven at 350F.
Place chicken thighs in a medium pot of water with a pinch of salt. Cook chicken until fork tender. Drain chicken and pull apart.
Add about 1 inch of oil into a medium pan and heat to medium. Add on tortilla at a time for about 8- 10 seconds, do not let them get color or get crispy. Tortillas should still be soft.
Drain each tortilla by placing them on a tray with a rack.
Spray baking dish with avocado spray and add enough of the enchilada sauce to lightly cover the bottom of the dish.
Roll each tortilla with shredded chicken and place in dish. Top with remaining enchilada sauce.
Cover dish with aluminum foil and bake for 15-20 mins. Uncover and drizzle with warm spicy blanco cashew queso and your favorite dairy free crema. Garnish with chopped cilantro.