Description
A New Mexico favorite - only Vegan! Green Chile Chicken Enchiladas with Soy Curls, Fresh Hatch Green Chile, Tofu Sour Cream and a creamy Potato Cheese Sauce. Spicy goodness!
Ingredients
Scale
- 3 cloves Garlic ((minced))
- 1/2 Onion ((diced))
- 2 cups Butler Soy Curls
- 2 cups Hot Water
- 3 Tbls Low Sodium Soy Sauce ((divided))
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Thyme
- 1/4 tsp Sage
- 3 cups Vegetable Broth ((divided))
- 3 Tbls Flour
- 3-4 cans Green Chile ((4 oz cans OR 7-8 fresh Hatch Green Chiles0)
- 1/2 tsp Oregano
- 1/4 tsp Cumin
- 2 small Tomatoes ((optional))
- 7-8 corn Tortillas
- 1 batch Vegan Sour Cream ((recipe link below))
- 1 batch Amazing Vegan Cheese Sauce ((recipe link below))
Instructions
- Place 2 cups soy curls in 2 cups hot water to rehydrate - 10 min
- Season water with soy sauce, garlic powder, sage, and thyme
- In a large pan, saute garlic and onion in several Tbls of veggie broth until softened
- Whisk flour into 1 cup veggie broth and add to sauce to thicken
- Add remaining veggie broth and chiles and stir thoroughly
- Drain and press out any liquid from soy curls - add to broth
- Add tomatoes if using
- Season with soy sauce, oregano, and cumin
- Drain mixture and save the liquid
- Preheat oven to 350 degrees
- Add enough broth to cover bottom of a large casserole dish
- Preheat 7-8 corn tortilla sin microwave until soft and pliable
- Roll enchiladas with cheese sauce, sour cream, and soy mixture
- Place seam side down in casserole dish - repeat.
- Spread additional cheese sauce on top of dish along with any remaining broth
- Bake at 350 degrees for 20 minutes or until bubbly
- Garnish with shredded lettuce and salsa