1 tablespoon extra virgin olive oil
1 1/2 cups chopped onion
5 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/2 cup chicken broth
1 can (15 ounces) tomato sauce
1 1/2 cups cooked shredded chicken
1 can (15 ounces) black beans,rinsed and drained
cashew cheese (instructions on this site)
8 sprouted whole grain corn tortillas
1/2 cup cilantro
1. Preheat oven to 350 degrees. Lightly oil the bottom and sides of a 13 x 9 -inch casserole dish.
2. Heat the oil in a large skillet over medium heat; add the onions and cook for 6 to 7 minutes, or until onions are soft. Add the garlic, chili powder, cumin and oregano and saute for 5 minutes. Add the chicken broth and tomato sauce. Bring to a gentle simmer; cook about 8 minutes, or until slightly thickened.
3. Combine the chicken and black beans in a medium-sized bowl; add half of the tomato sauce mixture and 1/4 cup of the cashew cheese to the chicken mixture. Toss to combine.
4. Place 4 tortillas on a microwave-safe plate; cover with a slightly damp paper towel. Microwave on high heat for about 20 seconds, or until warm. Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla. Roll up, jelly-roll fashion. Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up. Arrange enchiladas, seam side down, in prepared dish.
5. Pour remaining tomato sauce over enchiladas. Drizzle the cashew cheese on top of the tomato sauce. Bake, uncovered, for 30 minutes, or until sauce is bubbly. Remove enchiladas from the oven and sprinkle cilantro on top. Serve warm.