Put cashews in a heat proof bowl. Cover with 3/4 cup of hot water. Allow to sit for at least 30 minutes for cashews to soften. While this softens, you can work on the filling (below).

Once the cashews are soft, add cashews and the water they are in along with all of the remaining cheese sauce ingredients except for the green chiles to a blender. Blend until fully combined.

Add the green chiles and stir. Give a taste test and add more salt if needed.

Add oil to a skillet over medium heat.

Add bell pepper, zucchini, onions and salt. Heat until soft, about 3-5 minutes, stirring occasionally to prevent burning.

Add garlic cloves, and paprika. Stir to combine and heat for about 30-60 seconds.

Add shredded chicken and 1 cup of cheese sauce. Taste and add more salt if needed.

Preheat oven to 350 degrees F.

Before assembling, heat tortillas until pliable. My recommended way to do this is to heat 1/2 cup avocado oil in a frying pan and add tortillas one at a time to the hot oil. After letting them sit in the oil for just a second or two, flip being careful not to crisp the tortillas. Quickly soaking in hot oil makes the tortillas pliable and help soften them so they are ready to absorb all of the flavors of the chicken mixture and cheese sauce.

Grease a 9x13 casserole dish. Add one cup of cheese sauce.

Add 1/12 of chicken mixture to tortilla and roll. Place seam side down in the baking dish. Repeat until all 12 tortillas are used.

Evenly pour remaining sauce on top. If using, sprinkle on cheese.

Bake in oven until heated through, about 15-20 minutes.

To serve, add your favorite toppings: green onions, cilantro, avocado slices and/or red onions on top of the enchiladas.