Description
These Chicken Enchiladas are a vibrant, flavorful, and easy-to-make meal perfect for bringing family and friends together. Featuring tender shredded chicken wrapped in soft tortillas and smothered in a tangy, mildly spicy sauce with creamy plant-based cheese, this recipe offers a hearty and satisfying dish ideal for busy weeknights or weekend gatherings.
Ingredients
Scale
Chicken Filling
- 2 cups shredded cooked chicken
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Pinch of salt
- 1 cup diced tomatoes (natural)
- 2 tablespoons vegetarian Worcestershire sauce
- 1 tablespoon olive oil
Enchilada Sauce
- 3 tablespoons tomato paste (natural)
- 1 tablespoon apple cider vinegar
- 1/2 cup vegetable broth
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon natural gelling agent
- Salt to taste
Assembly and Toppings
- 8 soft tortillas (corn or flour)
- 1 1/2 cups shredded cheese (plant-based)
- 1/4 cup chopped fresh cilantro
- Optional: thinly sliced green onions
- Plant-based sour cream (natural), for serving
Instructions
- Prepare the Chicken Filling: Heat olive oil in a pan over medium heat. Sauté finely chopped onions and minced garlic until fragrant and translucent. Add shredded cooked chicken, cumin, chili powder, and a pinch of salt. Stir in diced tomatoes (natural) and vegetarian Worcestershire sauce. Allow the mixture to simmer gently for about 10 minutes, letting the flavors blend well.
- Create the Enchilada Sauce: In a separate saucepan, whisk together tomato paste (natural), apple cider vinegar, vegetable broth, cumin, chili powder, and salt. Slowly stir in the natural gelling agent and cook over low heat until the sauce thickens and coats the back of a spoon, ensuring a smooth and balanced flavor.
- Assemble the Enchiladas: Warm the tortillas to make them pliable. Briefly dip each tortilla in the prepared sauce to soften. Spoon an even amount of the chicken filling down the center of each tortilla. Sprinkle generously with shredded cheese (plant-based) and roll up tightly. Place each rolled tortilla seam-side down in a baking dish for even cooking.
- Bake Until Bubbling: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 25 minutes. Remove the foil during the last 5 minutes to allow the cheese (plant-based) to melt fully and develop a golden finish.
Notes
- Use warm tortillas to prevent cracking when rolling.
- Shred chicken quickly using two forks for an even texture.
- Adjust apple cider vinegar and spices to achieve your preferred balance of tang and heat.
- Keep the baking dish covered while cooking to retain moisture and ensure tender enchiladas.
- Let enchiladas rest a few minutes after baking to allow flavors to settle.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg
Keywords: Chicken Enchiladas, Plant-based cheese, Gluten free enchiladas, Mexican comfort food, Easy dinner recipe
