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! 

 

 

 

 

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)

 

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. 

 

 The end result!!

Sharing my Pineapple Upside Down Cake recipe today! 

 

 

 

 

 

Ingredients: 

1/2 Cup Butter, melted 

1/2 Cup packed brown sugar 

1 can Pineapple Slices in 100% juice (save the juice) 

1 small jar maraschino cherries 

1 4oz box of vanilla pudding 

Milk(of your choice..I used some coconut milk we had) 

1 box of yellow cake mix 

       -**ingredients needed on cake mix (eggs,butter or oil, water) 

 

Instructions: 

1. Preheat oven to 350°F 

2. Prepare pan w/spray or grease along edges 

3. Melt butter and pour into bottom of bundt pan. Sprinkle with the brown sugar. 

4. Cut pineapple rings in half and alternate with cherries around the pan

5. In large bowl mix cake mix and vanilla pudding mix together. Pour remaining pineapple juice into 1 cup measuring cup then fill with milk to equal 1 cup of liquid. Add to the cake mix along with ingredients needed on the box. Mix all together

6. Pour batter evenly over the pineapples & cherries and place bundt pan on a baking sheet. 

7. Bake for instructed bundt cake time on box

8. When done, let cake cool for 10 mins in the pan, slide knife around edges if necessary and invert over plate.