Add all of the taco sauce ingredients into a medium sauce pan and bring to a low simmer, whisking to combine. Reduce and simmer for 15-20 minutes and set aside until ready to use. 

*You can make this in advance and store in fridge until ready to use.

In a large skillet, add the olive oil and bring to a medium high heat. Add in the chicken tenderloins and cook on both sides (about 5 minutes each) until cooked through. Remove from pan and cut into 1 inch cubes. Return to pan.

Along with the cubed chicken, add in the onion and cook for a couple minutes until the begin to soften. Next, add in the coconut milk, coconut cream, nutritional yeast, parsley, oregano, salt and pepper. Cook for about 2 minutes until the cream and nutritional yeast melts in.

Next, add in the tomato sauce, chili powder, green chilies and garlic and mix to combine. Let simmer for about 3 minutes then turn off the heat.

Evenly distribute the filling into 10-8inch tortillas. Put some of the filling towards one end and roll it up. Place seam side down in a 13x9 baking dish. Continue until all the filling and tortillas are used up. (You may need to get another baking pan. Do not stack the tortillas on top of one another).

Generously spread the homemade taco sauce on top of the tortillas so they are all covered and sprinkle with nutritional yeast if desired. 

Place in a 350 degree oven for 20 minutes until heated through and set. Serve and enjoy!