I think one of the biggest misconceptions about eating well is that you can’t eat the things that you once really enjoyed eating, which is true..but only to an extent. One of my favorite meals from my childhood was Pampered Chef Mexican lasagna that my mom made; it was so cheesy and so good.
When I first discovered my food sensitivities I thought that I would have to go without everything that I loved to eat and, to be quite honest, I did at first. I ate a very bland diet consisting of chicken, veggies, and fish but that quickly got old. I started experimenting and that is when it got fun! I discovered this recipe while reviewing the basics of Paleo cooking: cashew cheese is always a yes! I hope you all enjoy this recipe as much as I do.
8 almond flour tortillas (I use the siete brand)
1- 8 ounce package of cream cheese (I use Daiya, it is naturally dairy and soy free made from coconuts)
8 ounces of cashews
½ cup chopped onion
½ cup chopped cilantro
3 cups of shredded or cubed cup chicken
1 can (28 ounces) enchilada sauce
1 cup almond milk
1 cup of nutritional yeast
Preheat the oven to 400.
Soak the cashews in water for at least 2 hours (the longer you soak them, the cheesier they will be).
Add ¼ cup nutritional yeast, almond milk, and cashews to the blender. Blend until the cashews turn into a nacho cheese like consistency.
Place cashew cheese, cilantro, and cream cheese on the stove until it simmers.
Find a casserole dish big enough to fit two tortillas on the bottom.
Pour the enchilada sauce in a big mixing bowl. Using tongs dip the tortillas in the sauce. Lay a row of two tortillas in the casserole dish.
Layer the casserole dish as follows: tortilla, cheese (cashews and cream cheese), chicken, and sprinkle the nutritional yeast. Layer this until you run out of tortillas. Pour remaining enchilada sauce on top and sprinkle with more nutritional yeast.
Bake for 30 minutes.