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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?

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. 

:)>>>

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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!  :)

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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.

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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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Anonymous

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.

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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!!! :)>>> :)>>>

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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.

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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!

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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!  :)>>>

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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!

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