3 Tbsp. brown rice flour (or any flour)
½ cup chopped onions
1 cup chopped mushrooms (any kind}
2-3 cloves garlic
¼ tsp. cumin
¼ tsp. coriander
¼ tap. Salt
1/8 tsp. pepper
1 cup dairy free sour cream
https://livingwellwithkathy.com/dairy-free-sour-cream/
1 can green chilies with liquid
2 cups organic chicken cubed or shredded (or plant based substitute)
1 can organic pinto beans rinsed and drained
2 cups vegan cheddar cheese (divided)
Corn tortillas
Preheat oven to 350
Mix broth (chicken or veggie) with flour (I use a canning jar and shake it). Set aside. Sauté onions and mushrooms for about 5 minutes, then add garlic. Sauté for another 3 minutes. Then let cool slightly. Add broth and flour mixture and bring to a boil whisking or stirring constantly, Reduce to simmer for 3-4 minutes, again, stirring. Let cool for about 7-10 minutes then add nondairy sour cream and green chilies. (If it’s too thick, add ¼ cup plant milk)
Slightly grease a 9×13 baking dish.
Cover the bottom with sauce
Add a layer of corn tortillas
Add 1/3 of the chicken, pinto beans and cheese, then more sauce
Do this 2 more times.
Top with remaining sauce and cheese
Bake covered for 30-35 minutes, covered with parchment paper then foil.
Take the foil and parchment off and bake for another 10 minutes or until bubbly.
Let rest for 10 minutes before serving. Top with salsa or guac. Enjoy!!!
