"Sour Cream Chicken" Enchiladas
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
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 http://veganschmeganz.blogspot.com/ and is reprinted with permission.
SO HOW'D IT GO?
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.
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!!! :)>>> :)>>>
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.
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!
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! :)>>>
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!
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.
these were awesome! i used the sour cream recipe above. everything was super delish. and I am certainly glad to have leftover filling!!
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.
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!!!!
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