Green Chili Chicken Enchiladas
The ultimate comfort food, Green Chili Chicken Enchiladas are packed with flavor and the perfect choice for an easy weeknight dinner. With a delicious filling and zesty green chili sauce, they’re sure to satisfy your cravings. Make them tonight and enjoy the delightful blend of spices and textures!
Equipment
- Skillet
- Frying Pan
- Blender
- Oven
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 tablespoon Oil
- 1/2 cup Diced Yellow Onion
- 1/2 Jalapeño Pepper, Seeded & Minced
- 2 Garlic Cloves, Minced
- 1 1/2 tablespoon White Flour
- 1/2 cup Water
- 2 cups Roasted Chopped Green Chilis, Including the Liquid
- 1 teaspoon Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 2 teaspoons Sugar
- 1 tablespoon White Vinegar
- 2 tablespoons Fresh Lime Juice
- 1/2 cup Diced Yellow Onion
- 1 package Sweet Earth Mindful Chik'n or 3 cups Mushrooms or 2 cans Drained and Chopped or Shredded Jackfruit
- 1 15oz can Pinto Beans, Drained and Rinsed
- 1/2 teaspoon Salt
- 8 Wheat Tortillas
- 1/2-1 cup Vegan Cheese, I used Follow Your Heart Vegan Mozzarella Shreds
- Cilantro for garnish
Instructions
- Warm oil in a saucepan over medium-high heat. Once hot, add diced yellow onion, jalapeño pepper, and garlic to sauté. Sauté for about 3 minutes, until the onions become translucent and fragrant. This step creates a flavorful base for your sauce.
- Once the onions are translucent and golden, sprinkle white flour into the pan. Stir continuously for about 30 seconds to allow the flour to toast slightly, enhancing its flavor. Be careful not to let it burn!
- Pour in the water and use a wooden spatula to deglaze the pan. Scrape up any brown bits that have formed at the bottom—these add depth to your sauce.
- Add the roasted chopped green chilis, salt, black pepper, and sugar. Stir well to combine, allowing the mixture to cook for about 5 minutes. This helps meld the flavors together.
- Stir in the white vinegar and fresh lime juice, mixing thoroughly. Taste and adjust the seasoning, adding more salt if necessary. Remove the pan from heat and let it cool until safe to blend.
- Blend the mixture until smooth. If you have an immersion blender, you can do this directly in the pan; otherwise, carefully transfer it to a blender.
- In a separate saucepan, warm oil again over medium-high heat. Add another diced yellow onion and sauté. Once translucent, add the Mindful Chik'n and cook for about 5 minutes, letting it brown on all sides.
- Stir in the pinto beans and the reserved salt, mixing well. Remove from heat and set aside.
- Preheat your oven to 350°F or 400°F if you prefer crispy edges on your enchiladas.
- Assemble the enchiladas by placing a wheat tortilla flat on a plate. Spoon about 2 tablespoons of enchilada sauce onto it, spreading it evenly.
- Top with about 1/2 cup of the filling and a sprinkle of vegan cheese. Roll the tortilla tightly and place it in a baking dish. Repeat this for all remaining tortillas and filling.
- Cover the rolled enchiladas with a generous amount of the green chili enchilada sauce and sprinkle with more vegan cheese. Bake for about 20 minutes until heated through and the cheese is melted.
- Serve garnished with fresh cilantro and additional lime wedges for squeezing. Enjoy your Green Chili Chicken Enchiladas with friends and family!
Notes
There are countless ways to customize Green Chili Chicken Enchiladas to suit your taste. Here are some ideas to inspire you!