Vegan Chicken Enchiladas

ITSO VEGAN owner Amiya Cleveland stops by Good Day to make shredded chicken enchiladas with smokey gouda sour cream sauce.

Vegan Chicken Enchiladas

4 cups of Vegan Shredded Chicken (Recipe Below)
1 Cup of Roasted Tomato Salsa
Thin flour tortillas (Optional: lightly fry in seasoned oil)
Smoky Gouda Sour Cream Sauce (recipe below)

Mix prepared Vegan Shredded Chicken with the Roasted Tomato salsa. Roll 2-3 TBS of the chicken mixture in the flour tortilla. Place in baking dish or on plate. Top with Smoky Gouda Sour Cream Sauce. Top with shredded gouda, tomatoes, roasted corn and chopped cilantro.

Vegan Shredded Chicken

1 Bag of Vegan Soy slices*
½ cup of taco seasoning
Juice of ½ lime
½ cup Chopped cilantro
¼ cup of nutritional yeast
2 cups of water
2 TBS of chicken flavor
Salt to taste

Add all ingredients to a pot, bring to a boil and then simmer for 30 mins. Enjoy!

*(soaked overnight, squeezed dry and shredded in food processor)

Smokey Gouda Vegan Sour Cream Sauce

1 cup raw cashews, soaked
1 1/2 cup water
1 tsp fresh lemon juice
1 tsp apple cider vinegar
1 1/2 tsp sea salt
1 tsp mustard
1 TBS Vegan Chicken bouillon
1 tsp of pepper
1 can of chopped green chilies
1 cup Vegan Gouda Cheese, shredded

Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.

Place the drained cashews in a high-speed blender and add ½ cup water, lemon, vinegar, and salt. Blend on high until super smooth. Pour mixture into a pot and add remaining ingredients. Stir will cooking on medium temperature until sauce is smooth. Enjoy!