Description
Chicken Enchiladas featuring tender shredded chicken, vibrant natural sauces, and creamy plant-based cheese for a flavorful, comforting, and easy-to-make meal perfect for family and friends on busy nights.
Ingredients
Scale
Main Ingredients
- 2 cups cooked shredded chicken
- 8 soft corn or flour tortillas
- 1 1/2 cups plant-based cheese
- 1 cup natural tomato sauce
- 1 teaspoon chipotle chili powder
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar
- 2 tablespoons vegetable oil or olive oil
- 1/4 teaspoon natural gelling agent
- Fresh cilantro for garnish
Optional Ingredients
- 1/2 cup black beans or corn kernels
- Slices of avocado for serving
- Lime wedges for serving
Instructions
- Prepare the Sauce: Heat oil in a pan over medium heat. Sauté chopped onion and garlic until fragrant and translucent. Add tomato sauce, chipotle chili powder, vegetarian Worcestershire sauce (natural), apple cider vinegar, and natural gelling agent. Stir continuously and simmer gently until the sauce is thickened and rich in flavor.
- Assemble the Filling: In a mixing bowl, combine shredded chicken, a portion of the prepared sauce, black beans or corn kernels if using, and half of the plant-based cheese. Mix gently to coat the filling evenly without becoming soggy.
- Fill and Roll the Tortillas: Warm tortillas slightly to make them pliable. Evenly spoon the chicken filling onto each tortilla, then carefully roll them up and place seam-side down in a baking dish to keep enchiladas intact.
- Top and Bake: Pour the remaining sauce over the rolled enchiladas to cover them well. Sprinkle the remaining plant-based cheese on top. Bake in a preheated oven at 375°F (190°C) for about 20 minutes until bubbling and heated through.
- Garnish and Serve: Remove from oven and let cool slightly. Garnish with fresh cilantro and optional avocado slices or lime wedges. Serve hot and enjoy the layers of warm, flavorful enchiladas.
Notes
- Warm your tortillas before filling to prevent cracking while rolling.
- Use just enough natural gelling agent to thicken the sauce for easy pouring without stiffness.
- Distribute filling evenly to ensure balance in every bite.
- Let enchiladas rest a few minutes before serving to set the sauce and tighten the roll.
- Add fresh herbs like cilantro at the end to brighten overall flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 0mg
Keywords: chicken enchiladas, plant-based cheese, natural sauce, quick dinner, easy recipe, Mexican cuisine, gluten free
