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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 http://veganschmeganz.blogspot.com/ and is reprinted with permission.

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

Excellent recipe!! I'd been looking for a way to veganize my mom's sour cream enchilada recipe, without having to make the cream of mushroom soup. I'm so glad I found this recipe and gave it a shot, because it hit the spot perfectly. I left out all of the things that made it spicy, but I used diced tomatoes with jalapenos, and it gave it just enough spiciness for my taste. I also added daiya cheddar to the top and to the filling. This recipe is divine. (I agree with another post-er that the chicken substitute isn't necessary, but I did use the Lightlife strips which were okay... I think there's a point in time when  a vegan no longer really wants anything that resembles meat, and I think I am at that point ;-)  ) 

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Totally delicious.  I changed the method for ease but the ingredients made it delish!

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These were absolutely delicious! I think the "ch'k" was unnecessary! As long as you have a lot of veggies, you could definitely leave out the "ck'n"! Plus it's a lot cheaper to do so!

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This was divine! I skipped the chipotle in adobo, because it would otherwise be too spicy for my little ones. I also added some shredded "cheese" on top. My guests loved it so much, they didn't know it was vegan! :)

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This was divine! I skipped the chipotle in adobo, because it would otherwise be too spicy for my little ones. I also added some shredded "cheese" on top. My guests loved it so much, they didn't know it was vegan! :)

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This recipe turned out quite delicious! It was nice to try a creamy veggie enchilada for a change. I was able to make dinner with the filling two days in a row! I didn't have vegan sour cream on hand... so I substituted vegan cream cheese and a bit of unsweetened soy yogurt. It worked out perfectly.

oh... and to anyone looking for poblanos on the west coast... They are also known as pasillas!

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really really good. me and the man ate it every day til it was gone. i used flour tortillas, homemade fake chikn, and homemade sour cream-ish stuff. (soymilk, lemon juice, a lil bit of nutritional yeast and flour, thickened on the stove)

with 2 poblano chilis and 2 chopped chipotles, it was right up to the line of where spicy still tastes good.  it mellows a little with baking and time but not much.  i didn't know poblanos would be so spicy, i think i expected it to be like an anaheim.  it was super tasty but with a drop of hotsauce would have been too much. haha.

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Warning! these turned out super super spicy for me. Not sure why. And though they had great flavor, they turned out too hot for my guests to eat.

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very good- although a lil mushy- but all my roomates loved it.

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Great recipe. I skipped the tofu and doubled the beans. I made only 1/2 the filling and still filled 10 corn tortillas. Thanks for the recipe. I liked the idea of roasting some items in the oven.

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