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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: 


I decided to make this recipe last minute (so there were a few modifications) for my sister (a vegan) and my boyfriend (not quite vegan but super health conscious). We all loved it! My sister suggested using flour tortillas instead next time around - and my boyfriend swears it was better the second and third days as leftovers. We all loved, loved the filling/sauce!

The store I went to did not carry the "chik'n strips" so I opted for xtra firm tofu, which I cut into about 1/4" x 1/2" x 2" strips and lightly sautéed them in olive oil and garlic. I also was unable to locate chipotle in adobo but did find an excellent chipotle sauce (we now use on our breakfast burritos and other Mexican style dishes).

I doubled the ingredients as I wanted my sister to take a pan home, and my boyfriend takes left overs to work for lunch.  I did not "fry" the tortillas nor did I make my own sauce. Also, in my haste to get it all in the oven, I neglected to read the recipe correctly and did a layered casserole instead of stuffing the tortillas - but even after rereading the recipe I think for my purposes (making a bunch at a time) I would opt for the casserole style again but will try making the green sauce.

Thank you, thank you for such a wonderful recipe!! It will definitely be added to our monthly menu!!  ;)b


I make my own sour cream-- silken tofu blended with lemon juice, cumin, coriander, chili powder, salt.

Thanks for the recipe!  I used your sour cream in the enchiladas and when they were a little hot, I put a small amount on the top...excellent!!!


This recipe is fantastic!!  It takes a while to prepare, but I can honestly say it was well worth the wait.  Beware of too much chipotle...I put in two tablespoons, and although I like things spicy, it was just on the edge of being a little too hot.  Regardless, the presentation with green onions and fresh tomatoes at the end was beautiful, and they were a hit at my house, even amongst the meat-eaters!!  :)


My husband looked at me and said "You can make these any time."
Thanks for a great recipe!


These are so good!!!! I make them today and my meat eating family loved them!!!


WHOA!  This recipe rocked my world.  I can't believe how flavorfful and delicious it was!  I roasted an anaheim chili (my first pepper roasting experience!) instead of poblano.  I make my own sour cream-- silken tofu blended with lemon juice, cumin, coriander, chili powder, salt.  Oh man, it was amazing.  And I used those Morningstar Chik'n strips for the first time-- they ROCK.  Wow. My boyfriend and I are totally impressed by this.  :D  I wanted to eat the whole batch.


3 of us just ate almost 2 entire pans of this!
We will definitely add this to the permanent collection!


This was finger licking good!
Had to make a few changes, of course, mostly to to what was on hand:
Red pepper for the Zucchini.
Dried herbs for the fresh ones.

I roasted the chili peppers along with the other vegetables.
Used Whole Spelt tortillas.



i had the pleasure of eating this recipe and it was fantastic!  yum.  hello.  simply scrumptious. :D



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