I adapted my a chicken enchilada recipe when my sister first became a vegan and I had them over for dinner. Since then I have made it again and tweaked it a bit (both with and without meat) and I love it! For me the tortilla definitely matters because I am just not a big fan of them. Here is the recipe along w/the Vegan Jalapeno Sauce (That IS A MUST) to go with it!
Ingredients for Enchilada:
1 tbsp olive oil
1/4 red onion diced
1 clove garlic minced
1.5 tsp cumin
1 can black beans drained and rinsed
4 oz can diced green chiles
1.5 cup green enchilada sauce (I like to just buy a big can so I can pour more ontop at the end)
salt and pepper to taste
Jalapeño cream sauce (*See below)
8 flour tortillas
1cupgreen enchilada sauce
cilantro to taste
2-3 Medium Chicken Breasts(Optional) (if you use chicken you will need to boil and shred before making the enchilada filling)
Ingredients for Jalapeno Cream Sauce:
1 tbsp olive oil
1/4 red onion roughly chopped
2 tsps minced garlic
1.5 tsp cumin
salt and pepper to taste
1 jalapeño roughly chopped
8 oz vegan cream cheese*
1/2 bunch cilantro
1/4 – 1/2cupwater
Make the Jalapeno Cream Sauce First: Place a pan on the stove over medium heat. Add olive oil, onion, garlic, cumin, salt and pepper. Saute until onions begins to soften, stirring regularly. Add jalapeño and cream cheese to the pan and saute for an additional until cream cheese is softened and everything is combined. Add the contents of the pan to a blender with cilantro and 1/4 cup of water. Pulse until combined. Add additional water if needed and taste to adjust seasoning. Pour into a bowl and place in the fridge until ready to use.
Preheat oven to 350
Next the filling: Place the same pan back on the stove over medium heat. Add olive oil, onion, garlic, cumin, black beans, green chilies, salt and pepper. *Add chicken if you are using meat* Saute until onions are soft and translucent stirring regularly. Halfway through cooking the filling, add 1/2 cup of enchilada sauce to keep mixture from sticking. Once onions are cooked, add 3/4 Cup of the jalapeño cream sauce. Stir to combine. Set filling aside.
Make those enchilads: Wrap tortillas in a damp paper towel and steam in the microwave for 30 seconds. Cover the bottom of a baking dish with 1/4 cup of enchilada sauce. Fill each tortilla with about 1/4 cup (or more if you like big full enchiladas). Place each filled tortilla seam side down in the baking dish. Top with remaining enchilada sauce and cheese if you choose to add cheese. If you have time let the dish sit for about 30 minutes, if not pop it right in the oven for 10-20 minutes. Remove from the oven and allow enchiladas to cool for 5 minutes. Top with additional cream sauce and cilantro.
**I found that if I prep the enchiladas the day before, put a good amount of sauce on top and let them sit covered in the fridge over night they are amazing when cooked the next day**
The end result!!
