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"Sour Cream Chicken" Enchiladas

What you need: 

1 zucchini, diced
1 medium onion, chopped
1 (15 1/4 ounce) can corn, drained
olive oil, as needed
1 (8 ounce) package vegan chik'n strips, thawed
1-2 poblano chiles, roasted, peeled and diced
1 (14 1/2 ounce) can diced tomatoes , drained
1 bunch cilantro, roughly chopped
1 (15 ounce) can black beans, drained and rinsed
1 tablespoon ground cumin
1 teaspoon oregano leaf
1-2 tablespoons chipotle in adobo, pureed or mashed
salt, to taste
6-12 ounces vegan sour cream, optional (I used 9 ounces Tofutti Better Than Sour Cream)
9 (6") corn tortillas
1 (16 ounce) can green enchilada sauce, divided

What you do: 

1. Preheat oven to 500 degrees F. Toss zucchini, onion, and corn with a very small amount of oil (just enough to barely coat veggies), and roast in oven until onions start to brown. I actually like mine a bit burnt. You could also grill them. Lightly oil a pan for enchiladas.
2. Turn down oven to 350 degrees F. Mix chik'n, chiles, onions, corn, zucchini, drained tomatoes, cumin, cilantro, beans, cumin, oregano, chipotle and salt. Stir in vegan sour cream.
3. Heat up a very small amount of oil in a pan and quickly saute each side of the corn tortillas, just heating through. (or warm in microwave)
4. Dip the tortillas in the enchilada sauce, stuff with filling and put them in prepared pan. Top with more sauce. Bake at 350 degrees F for about 30 minutes.
I topped mine with fresh tomato and green onion when they came out of the oven. This recipe would actually make 2 pans of enchiladas, but I love the filling so much, that I made 1 pan enchiladas, and use the rest of the filling for quesadillas, and a tasty southwest chicken salad. Roasting or grilling the vegetables is a bit of extra work well worth the time. It gives them so much more flavor.
Source of recipe: This recipe comes from and is reprinted with permission.

Preparation Time: 
45 minutes
Cooking Time: 
Recipe Category: 


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.


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.


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


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!!!!


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.


Here's a pic:


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. 



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!  :)


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.


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.



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