Dairy-Free Creamy Chicken Enchilada's

1 lb boneless skinless chicken breasts
3 tbsp Earth Balance Buttery Spread
1/4 cup all purpose flour
2 tsp cumin
1 tbsp chili powder
1 tbsp dried minced onion
2 cups 98% fat free chicken broth
1/2 cup almond milk (original)
Salt and pepper to taste
1-1/2 cups bean puree (I did a mix of White beans and pinto but you could use pretty much any bean puree or even straight up canned refried beans)
2 cups Pace Mild chunky salsa
10 - 8 in whole wheat tortillas

This is a super versatile recipe. Can be made with dairy, or made gluten-free. Changing the tortillas to corn, or fajita size, or changing up the flavor of salsa can change it up quite a bit. I use 100% whole wheat Santa Fe Tortilla Co tortillas from Sam's that are 100 cal ea.

Cook the chicken breasts (I pressure cook them with onion, salt, pepper and 1 cup water for 15 min...) and shred. Cover and set aside. Puree cooked or canned beans with a little water in a food processser til smooth. Again, set aside. In a large sauce pan or pot melt the butter spread over medium heat and add flour and spices and mix into a rou (a paste) and then add broth and milk all at once. Whisk until lump free and boiling. Add puree and whisk til thickened. Remove from heat and add salsa, salt and pepper to taste (it is a little bland for some, just right for others so don't hesitate to play with additional spices). Reserve about half the sauce and add chicken breasts to the pan with remaining sauce and combine. Preheat oven to 350 degrees F and spray a 9X13in pan with non stick spray. Spread about 1/3 of reserved sauce over bottom of pan. Take one tortilla and fill with 1/2-2/3 cup chicken mixture. Fold ends in and roll up. Place in pan, seam side down. Continue til pan is full. Cover with remaining sauce and then foil and bake about 20 minutes or until heated through. Feel free to cover with dairy-free cheddar cheese the last 5 min. Serve warm.

Serving Size: Makes 10 enchiladas