vegan green chile chicken enchiladas Recipe
Vegan Green Chile Chicken Enchiladas originally from Vegan Punks in the Kitchen
Ingredients
- 4 large wheat tortillas
- 1 package faux chicken cut into cubes (I used the Trader Joe's generic chicken strips)
- 1/2 a medium onion
- Half a container of non-dairy sour cream
- 1 package nacho cheddar Teese
- 1 small can green chilies
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 small can green enchilada sauce
- Preheat oven to 350 degrees.
- Brown faux chicken in a little bit of oil.
- Add the onion and cook until the onion is translucent.
- Add the can of green chilies and cook for about 2 minutes.
- Add the Teese, sour cream, garlic powder, and salt and pepper. Heat through.
- Cover the bottom of a square baking pan in enchilada sauce and dip the tortillas in the sauce.
- Add the filling to the tortillas and roll into enchiladas in the pan.
- If there is any extra filling, just pour it over the top, or save it for something else.
- Pour the rest of the green enchilada sauce over the top.
- Bake for 30-40 minutes, or until everything is bubbly and brown.
