"Sour Cream Chicken" Enchiladas

[NorCal Vegmuncher]

Incredible. Absolutely incredible. This was one of my first vegan meals and I have to say that I was impressed at how much flavor I could have without using the typical enchilada staples I used to use. We didn't use the vegan cheese because I'm just not really into the texture of it yet. But With the tofutti, and some avocado on top, I didn't miss the cheese really.

Thanks so much for the recipe, I know we will be making these again! 

[vegandaddy]

AHH these are so AMAZING!!! We used whole wheat flour tortillas and a can of red enchilada sauce. I love that it made such a huge pan, so there are plenty of leftovers. Well worth the time and preparation... YUM!

[cathyr7]

I've made this twice in two weeks...I love the flavor with the hint of spicy smoke from the chipotle in adobo, the cream of the tofutti c. cheese and the tang of the green chilies!  Perfect!  I used to packs of seitan for the protein and it was so filling and perfect for a cool fall day.

[Dorrie]

Absolutely the best enchiladas I have ever had. For extra flavorful "chicken" I would recommend coking seitan in a skillet with loads of paprika and any other spices you desire (I used cumin and oregano).  Also, if you can find some vegan cheddar it is excellent shredded on top and melted at the end under the broiler. Yum!!!

[sociallyphobic]

These are good. I made them for xmas and subbed tofutti cream cheese (couldn't find the sour cream). I also counldn't figure out how to skin the peppers, but they came out fine with chopped unskinned peppers This is only like my second time making something completely vegan. It's fun.

[erinmonster5]

Husband Approved!
I've never been much of a fan of enchiladas, but my husband begged me to make some, so this recipes sounded better than the others.  I made a some changes, considering I didn't have a few of the ingredients, but they turned out great!  My husband asked right after we were done eating if we could have them again.  I have a feeling these will enter our week night rotation.

[Sprinkles]

Yay!  Thank you so much.

I just made quesadillas again from some filling that I had frozen.  If anybody has any leftovers, try it.  You could mix some chipotles in adobo (pureed) in some Tofutti sour cream to put on top.

[chocobld]

Sooooo good!  When I make this, I eat it at every meal, every day, until it's all gone - and then I'm sad.  I love flexible recipes.  It's easy to incorporate things you have on  hand and adjust it to your taste.  I add just enough chipotle to give it a nice, yet tolerable kick.  I  have made this is as enchiladas, tacos and burritos.  Thanks! 

[tojoyamoto]

Very, very good!!  Instead of just stuffing tortillas with the filling mixture, I left it in the pan and tried it in tacos, in quesadillas, over nachos, in enchiladas...

My fav is a bowl of the fantastic mixture covered in shredded lettuce and more tofutti sour cream, and eaten with blue corn chips. 

 

[tojoyamoto]

Here's a pic:

[christie p.]

Really good. I made these for a weekly vegan dinner that I host at my house and they went over very well. I used a green bell pepper instead of pablano chilies because pablanos are out of season right now.

[lilvegancupcake]

This was absolutely A-MAY-ZING!!!!! I made this for a couple meat eaters and they were awe struck that this was vegan!! ten thousand million thumbs up! Thank you so much!!!!

[sportychicky]

my dad said he liked them better than meat enchiladas and he looooves meat!

[xmissingpeacex]

MMMMMMMM!!!
We used seitan and flour tortillas.
We omitted the corn.
I accidentally mixed the sauce in with the filling, so we used it as the filling anyway and topped the whole dish with the excess.
My man made some cheese sauce with vegan gourmet cheddar and the broiled onions to top his.
SO GOOD I'M ABOUT TO EAT SOME LEFTOVERS!!!

[ponycakes!]

Fabulous. My boyfriend (whose cooking skills are limited to ramen and microwave meals) made this tonight all by himself, and it was DELICIOUS. We couldn't find poblanos, so we went without, used the whole can of tomatoes, added a teeny can of mild diced green chiles, left out the chipotle because I am a spice wiener, and added some smoked paprika to try and still get the smoky taste without the heat, and topped the pan with the white Tofutti cheese slices. Next time I'd add some more veggies to the filling I think..maybe some spinach? Our other roommate (very far from vegan) also loved it. Definitely a keeper.