Vegan Chicken Enchiladas: A Plant-Based Recipe

Vegan Chicken Enchiladas: A Plant-Based Recipe

Ingredients

For the filling

Ingredients:

Filling:

1 onion, chopped

1 green bell pepper, chopped

1 purple bell pepper, chopped

1 jalapeno, seeded and minced (optional for heat)

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained

1 (10 ounce) can diced tomatoes with green chiles, undrained

1 (12 ounce) package Just Egg or tofu, scrambled

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tbsp olive oil

1 tbsp olive oil can be used for cooking various dishes that seem in the recipe.

1 onion, chopped

1 onion, chopped

2 cloves garlic, minced

Ingredients:

2 cloves garlic, minced

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained

Ingredients:

1 (15 ounce) can corn, drained

1 (10 ounce) can diced tomatoes with green chilies, undrained

Ingredients, 1 (10 ounce) can diced tomatoes with green chilies, undrained

1 (4 ounce) can diced green chilies, undrained

1 (4 ounce) can diced green chilies, undrained

1 tsp chili powder

– 1 tsp chili powder

1/2 tsp cumin

Ingredients:

• 1/2 tsp cumin

1/4 tsp salt

1/4 tsp salt

1/4 tsp black pepper

• 1/4 tsp black pepper

For the enchiladas

4 cups cooked shredded vegan chicken

2 (15 ounce) cans black beans, rinsed and drained

2 (15 ounce) cans corn, drained

1 (10 ounce) can diced tomatoes with green chilies, undrained

1 (12 ounce) jar of your favorite enchilada sauce

1 (12 ounce) package dairy free sour cream

2 cups shredded dairy free cheddar cheese

12 (8 inch) corn tortillas

Vegetable oil, for greasing the pan

12 corn tortillas

Ingredients:

• 12 corn tortillas
• 1 cup vegan sour cream
• 1/2 cup shredded vegan cheese
• 1/4 cup chopped cilantro
• 1/4 cup chopped onion
• 1/4 cup guacamole
• 1/4 cup salsa
• 1/2 cup black beans
• 1/2 cup corn kernels
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup chopped zucchini
• 1/4 cup chopped yellow squash

1 (16 ounce) container vegan sour cream

– 1 (16 ounce) container vegan sour cream

1 cup shredded vegan cheese

Ingredients:

1. 1 cup shredded vegan cheese

Instructions

To make the filling

Making the filling:

1. Heat the olive oil in a big skillet over medium heat. Add the onion, bell pepper, and celery and cook dinner till softened, about 5 minutes.

2. Add the vegan chicken strips, chili powder, cumin, oregano, and salt and pepper to taste. Cook until the chicken is heated via, about 5 minutes extra.

3. Stir within the black beans and corn and prepare dinner until heated via, about 2 minutes.

4. Remove from heat and stir within the cilantro.

Heat the olive oil in a big skillet over medium heat.

Heat the olive oil in a large skillet over medium warmth.

Add the onion and cook dinner until softened, about 5 minutes.

– Add the onion and prepare dinner till softened, about 5 minutes.

Add the garlic and cook dinner for 1 minute more.

1. Add the garlic and cook dinner for 1 minute extra.

Stir within the black beans, corn, tomatoes, green chilies, chili powder, cumin, salt, and black pepper.

Instructions

Stir in the black beans, corn, tomatoes, green chilies, chili powder, cumin, salt, and black pepper.

Bring to a simmer and cook for quarter-hour, or until the filling has thickened.

Instructions:

Bring to a simmer and prepare dinner for 15 minutes, or till the filling has thickened.

To assemble the enchiladas

Instructions

To assemble the enchiladas:

1. Preheat oven to 375°F (190°C).
2. Spread a number of the enchilada sauce in the backside of a 9×13 inch baking dish.
3. Dip every tortilla in the enchilada sauce, coating either side.
4. Fill each tortilla with about 1/4 cup of the vegan chicken mixture.
5. Roll up the tortillas and place them seam facet down in the baking dish.
6. Top the enchiladas with the remaining enchilada sauce.
7. Bake for 20-25 minutes, or till the enchiladas are heated by way of and the sauce is bubbly.

Preheat the oven to 350 levels F (175 degrees C).

– Preheat the oven to 350 levels F (175 levels C).

Spread a thin layer of sour cream over the underside of a 9×13 inch baking dish.

Spread a thin layer of sour cream over the bottom of a 9×13 inch baking dish.

Fill each tortilla with about half cup of the filling and roll up.

Place a tortilla in a sizzling skillet over medium heat. Add a skinny layer of the filling to the tortilla, leaving a 1-inch border across the edges. Sprinkle with cheese and fold in the sides of the tortilla.

Cook for 2-3 minutes per side, or till the tortilla is golden brown and the cheese is melted.

Repeat with the remaining tortillas and filling.

Serve the enchiladas together with your favourite toppings, such as salsa, guacamole, sour cream, and cilantro.

Place the enchiladas seam facet down in the prepared baking dish.

Instructions, Place the enchiladas seam aspect down within the prepared baking dish.

To assemble the enchiladas, place a tortilla in front of you and spread about ¼ cup of the filling down the center. Roll up the tortilla tightly, and place it seam facet down in a frivolously greased 9×13 inch baking dish. Repeat with the remaining tortillas and filling.

Top the enchiladas with the remaining sour cream and cheese.

Top the enchiladas with the remaining sour cream chicken enchiladas sauce cream and cheese.

Bake for 20 minutes, or until the cheese is melted and bubbly.

Preheat the oven to 375 levels F (190 degrees C).

Spread the enchilada sauce in the bottom of a 9×13 inch baking dish. Fill each tortilla with about half of cup of the vegan chicken combination and half of cup of the vegan cheese combination.

Roll up the tortillas and place them seam aspect down in the baking dish. Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining vegan cheese combination.

Bake for 20 minutes, or till the cheese is melted and bubbly.

Let cool for a couple of minutes before serving.