• Heat your oven to 375F (190C) and lightly grease a 9x13 casserole dish.

Cook & Shred Chicken

• Add the broth and chicken to your pressure cooker. Season the chicken with the spices, from sea salt, to cracked black pepper. You can also use your favorite taco seasoning.
• Close the lid, set the vent to seal, and pressure cook on high for 8 minutes. When the time is up, let it naturally release for 5-10 minutes, and then quick release the rest of the pressure.
• Shred chicken. I like to shred it by leaving it in the pot and using my hand mixer. The chicken will be hot, so be sure to wear an oven mit!

Make Cashew Ricotta

• Using the yummy and easy "Vegan Cashew Ricotta Cheese Recipe" from veggiesociety.com, make the ricotta and pop it in your refrigerator until ready to use. You only need a blender.

Make Enchilada Sauce

• Wash out your blender, if needed, add all enchilada sauce ingredients, and blend until very smooth. Set aside until ready to use.

Assemble and Bake

• If you need to warm up or cook your tortillas, do this before assembly.
• Add a generous dollop of cashew ricotta cheese to a tortilla and spread it down the center.
• Add shredded chicken to the tortilla, enough to cover the center, but not a big pile.
• Roll your tortilla and place seam side down in your lightly greased casserole dish.
• Do this until you fill your dish and no longer have chicken.
• Pour the enchilada sauce all over the top and some around the sides of the filled tortillas.
• Bake for 15-20 minutes, or until everything is cooked through and hot.
• Serve your enchiladas topped with a drizzle of plain dairy free yogurt, a squeeze of lime, a sprinkle of cilantro, and a few pickled (or non pickled) red onions.