Cashew Cheese Kale Enchiladas Rojas

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1 pack of corn tortillas (I used sprouted corn)

1 can mild green chiles, chopped

2 ounces black olives, slices (1 small can)

1 tomato, diced

1 cup vegan red enchilada sauce (or make your own**)

1 1/2 cups blanched kale

1 cup cashews, soaked/drained/rinsed

1 tsp apple cider vinegar (or lemon juice)

1/4 tsp chipotle powder (optional - for heat)

1/4 tsp salt

a few dashes pepper

1 cup water (use only as much as you need to create desired consistency)

topping: chilled cashew cheese + freshly chopped cilantro

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