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VEGAN ENCHILADAS
thehamptonsvegan

Ethical Enchiladas

ethical enchiladas: an easy, enjoyable entree!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8
Course: dinner
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 8 flour tortillas
  • 1 package vegan chicken like Gardein chicken strips or scallopini can also use tempeh, rehydrated soy curls, or cubed tofu
  • 1 1/2 tablespoons cooking oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup red onion diced
  • 1/2 cup corn
  • 4-8 ounces canned chopped chili peppers
  • 14 ounce can diced tomatoes
  • 14 ounce can black beans drained and rinsed (optional if using vegan chicken)
  • 1/2 teaspoon flour
  • 1 recipe extra easy enchilada sauce see recipe note below or 10 oz can enchilada sauce
  • 1 ripe avocado optional or see recipe notes below for guacamole
  • 1/4 cup chopped fresh cilantro, or 1 tablesoon dried cilantro, optional

Method
 

  1. 1. Preheat oven to 350 degrees Fahrenheit.
    2. Heat oil in a large skillet. Add vegan chicken to the pan and lightly brown. Sprinkle with spices (cumin, garlic powder, chili powder, cayenne pepper, salt, and black pepper), then flip chicken over to lightly brown on the other side. Remove from the pan and set aside.
    3 Add onion to the same pan (adding a bit more oil if necessary) and cook to soften until translucent
    4. Add corn, chili peppers, and tomatoes (and drained black beans if using) and stir. Cook 1 minute, then add flour (stirring well after adding to avoid clumps). Remove from heat.
    5. Warm tortillas (wrap in a damp paper towel and microwave for 30 seconds or wrap in foil and place in preheated oven for 5 minutes).
    6. Lightly coat the bottom of a 13 x 9-inch casserole pan with enchilada sauce.
    7. Place a heaping 1/4 cup of filling into the center of a warmed tortilla, then roll up and place in the casserole pan. Continue with the rest of the tortillas.
    8. Pour enchilada sauce over enchiladas, covering well.
    9. Bake in preheated 350-degree oven for 20- 25 minutes.
    10. Remove from oven and top with chopped avocado and cilantro if using. Serve.

Notes

use our Extra, Easy Enchilada Sauce recipe.