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vegan chicken enchildas
Vegan Green Chile Chicken Enchiladas
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
 
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!
Course: Main
Cuisine: Mexican
Servings: 8 servings
Author: Chuck Underwood
Ingredients
  • 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
  1. Place 2 cups soy curls in 2 cups hot water to rehydrate - 10 min
  2. Season water with soy sauce, garlic powder, sage, and thyme
  3. In a large pan, saute garlic and onion in several Tbls of veggie broth until softened
  4. Whisk flour into 1 cup veggie broth and add to sauce to thicken
  5. Add remaining veggie broth and chiles and stir thoroughly
  6. Drain and press out any liquid from soy curls - add to broth
  7. Add tomatoes if using
  8. Season with soy sauce, oregano, and cumin
  9. Drain mixture and save the liquid
  10. Preheat oven to 350 degrees
  11. Add enough broth to cover bottom of a large casserole dish
  12. Preheat 7-8 corn tortilla sin microwave until soft and pliable
  13. Roll enchiladas with cheese sauce, sour cream, and soy mixture
  14. Place seam side down in casserole dish - repeat.
  15. Spread additional cheese sauce on top of dish along with any remaining broth
  16. Bake at 350 degrees for 20 minutes or until bubbly
  17. Garnish with shredded lettuce and salsa