Rather than rolling up individual traditional Enchiladas, we just layered all the same ingredients in a baking dish and baked it to perfection. We also used Flour tortillas instead of corn tortillas. These enchiladas are super creamy and delicious. And the leftovers, if there are any, are even better the next day!
Ingredients
1/2 onion diced
1 red bell pepper, diced
1 green bell pepper diced
8-10oz of vegan chicken chunks, cooked
1 cup of cooked corn
1 1/2 cup of cooked pinto beans
8oz Vegan Cream Cheese
4 cups of Vegan Cheese Shreds
Vegan Sour Cream
2 tomatoes, diced
2 avocados, cubed
1 bunch of cilantro, chopped
13-14 small/medium flour tortillas, cut in half
28 oz can green enchilada sauce
Vegetable Oil
Directions
Preheat oven to 350
Heat a large frying pan over medium high heat
Add in a little oil
Then add in your onion
Sure for 5 minutes
Add in your bell peppers (green and red)
Cook for 2 minutes
Add in your vegan chicken, corn, and beans
Cook for 3 more minutes
Add in 1/3 cup of enchilada sauce
Add in your vegan cream cheese and cook until melted
Turn off heat and let cool slightly
Grease a 9x12 inch baking dish
Spread a little of enchilada sauce on bottom of dish
Layer your first round of tortillas into dish on top of sauce
Top with your chicken and bean mix
Sprinkle generously with cheese
Then drizzle with enchilada sauce
Repeat steps 2 more times.
Cover and cook in preheated oven for 30-35 minutes
Remove cover last 5 minutes of cooking
Once cooked remove from oven and let cool 5 minutes
Spread top generously with vegan sour cream
Add your chopped tomatoes, avocado and cilantro
Serve and enjoy!
