"Sour Cream Chicken" Enchiladas

[ellibear]

i had the pleasure of eating this recipe and it was fantastic!  yum.  hello.  simply scrumptious.

[in2insight]

This was finger licking good!
Had to make a few changes, of course, mostly to to what was on hand:
Red pepper for the Zucchini.
Dried herbs for the fresh ones.

I roasted the chili peppers along with the other vegetables.
 Used Whole Spelt tortillas.

Yum!

[qrmama]

excellent!
3 of us just ate almost 2 entire pans of this!
We will definitely add this to the permanent collection!

[tigergirl13]

WHOA!  This recipe rocked my world.  I can't believe how flavorfful and delicious it was!  I roasted an anaheim chili (my first pepper roasting experience!) instead of poblano.  I make my own sour cream-- silken tofu blended with lemon juice, cumin, coriander, chili powder, salt.  Oh man, it was amazing.  And I used those Morningstar Chik'n strips for the first time-- they ROCK.  Wow. My boyfriend and I are totally impressed by this.      I wanted to eat the whole batch.

[metal_guru]

These are so good!!!! I make them today and my meat eating family loved them!!!

[Peaceflea]

My husband looked at me and said "You can make these any time."
Thanks for a great recipe!

[smoore78]

This recipe is fantastic!!  It takes a while to prepare, but I can honestly say it was well worth the wait.  Beware of too much chipotle...I put in two tablespoons, and although I like things spicy, it was just on the edge of being a little too hot.  Regardless, the presentation with green onions and fresh tomatoes at the end was beautiful, and they were a hit at my house, even amongst the meat-eaters!! 

[smoore78]

I make my own sour cream-- silken tofu blended with lemon juice, cumin, coriander, chili powder, salt.

Thanks for the recipe!  I used your sour cream in the enchiladas and when they were a little hot, I put a small amount on the top...excellent!!!

[raven m]

I decided to make this recipe last minute (so there were a few modifications) for my sister (a vegan) and my boyfriend (not quite vegan but super health conscious). We all loved it! My sister suggested using flour tortillas instead next time around - and my boyfriend swears it was better the second and third days as leftovers. We all loved, loved the filling/sauce!

The store I went to did not carry the "chik'n strips" so I opted for xtra firm tofu, which I cut into about 1/4" x 1/2" x 2" strips and lightly sautéed them in olive oil and garlic. I also was unable to locate chipotle in adobo but did find an excellent chipotle sauce (we now use on our breakfast burritos and other Mexican style dishes).

I doubled the ingredients as I wanted my sister to take a pan home, and my boyfriend takes left overs to work for lunch.  I did not "fry" the tortillas nor did I make my own sauce. Also, in my haste to get it all in the oven, I neglected to read the recipe correctly and did a layered casserole instead of stuffing the tortillas - but even after rereading the recipe I think for my purposes (making a bunch at a time) I would opt for the casserole style again but will try making the green sauce.

Thank you, thank you for such a wonderful recipe!! It will definitely be added to our monthly menu!! 

[michellelee]

Oh. My. Goodness. These were soooooooo awesome! If I had the prep time, I'd eat them every day! My meat eater girlfriend even loved them (and she is very wary of most things vegan)! I think this is the best thing I've made from a recipe since going vegan! Thank you!!!!

[ktjpsmom]

What can I say? These are amazing. I used a can of diced anaheim chiles but no other substitutions. I used Trader Joes chickenless chicken strips for the first time and they were excellent. I used a canned green sauce and omited the chipotle since I was serving a few who don't like hot things that much. This was also my first time using Vegan Gourmet soy cheese "cheddar-flavor", which I sprinkled on top of the pan of enchiladas. My husband and I loved them, and then, knowing that my DD was sick and not able to cook for her brother and her boyfriend, I had DH take what we didn't eat up to their house. DD called later and said they'd eaten them all and that they were amazed that they were vegan. I will definitely make these again soon, even though they are a bit labor intensive, they are worth it.

[hiimkelsi]

these were awesome!  i used the sour cream recipe above.  everything was super delish.  and I am certainly glad to have leftover filling!!

[aimdol]

This is really good but beware...I did not read the instructions well and added an entire can of Chipotle in Adobo...tasty but painful.

[XhardcoreveganX]

Oooh sooo good! I made them tonight for a newly veg and she loooved them! I substitued the peppers bc I dont care for them, instead of zucchini I used cucumber  and instead of the poblano peppers I used green canned chilis, sooooooo good! They are dynomite!