The Best (dairy and gluten free) Chicken Enchiladas

No lie, these are unbelievably delicious and not terrible re: prep on a weeknight.... oh and dairy and gluten free (!) high recommend.

Ingredients:
Creamy chicken
1 lb chicken thighs (boneless, skinless)
1/2 c Mayo
1/4 c nutritional yeast
1 can coconut cream (very small can, only the solids)
1/2 lemon
Onion powder (1 tsp ish)
Salt

Black beans
1 can black beans
1 onion
1 can hatch Chile’s (mild)
Chili powder (1 tbsp ish)
Smoked paprika (1 tsp ish)
Cumin (1 tbsp ish)
Garlic/ Garlic powder
A sprinkle of sugar

The rest
Hatch Chile green enchilada sauce
Corn tortillas

Directions
1. Preheat oven to 375
2. Boils the chicken thighs, 10 min
3. While boiling chicken, make black beans: sauté onions, add beans and chili’s and spices, mash up the beans a bit
4. Make cream sauce (everything but the chicken)
5. Shred chicken, add to cream sauce
6. Assemble enchiladas - microwave tortillas wrapped in wet paper towels 60s- spread on tortilla scoop of beans, scoop of chicken; roll and place in glass baking dish. When full, top with leftover chicken and cream sauce, then put entire enchilada sauce can on top
7. Bake uncovered 25 min. Let cool ~10 before serving.