Sour Cream Enchiladas Vegan Opt Recipes

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EASY VEGAN ENCHILADAS



Easy Vegan Enchiladas image

This delicious vegan enchilada recipe is a healthy take on a traditional comfort food that your family will love!

Provided by Faith VanderMolen

Categories     Main Dishes

Time 50m

Number Of Ingredients 14

2 tablespoons olive oil
1 block tempeh
1/2 onion, chopped
3 cloves garlic, minced
1 14.5 oz can black beans, drained and rinsed
2 teaspoons ground cumin
1 teaspoon paprika
1/4 teaspoon liquid smoke (optional)
2 tablespoons less-sodium soy sauce
Salt to taste
1 1/2 - 2 cups shredded vegan cheese, divided
8 flour tortillas
2 cups enchilada sauce (See notes for the recipe I like to use!)
For Serving: shredded lettuce, salsa, vegan sour cream, guacamole, cilantro, etc.

Steps:

  • In a large skillet, heat the olive oil over medium heat
  • While the oil is heating, prepare the tempeh mixture. If you have a food processor, rip the block of tempeh into smaller chunks and place it in your food processor. Pulse the tempeh until it is the size of ground beef. If you don't have a food processor, just cut or crumble the tempeh into small pieces.
  • Once the oil is hot, add in the chopped onion and sauté until translucent.
  • Add in the minced garlic and tempeh and cook until the tempeh starts to brown.
  • Add in the drain and rinsed black beans as well as the spices and stir to combine. Lastly pour over the soy sauce and liquid smoke and stir again to make sure all the tempeh and black beans have been well seasoned.
  • Taste the mixture and add more salt or spices to taste.
  • Preheat your oven to 350°F / 177°C and start assembling the enchiladas. Pour about 1/2-1 cup of enchilada sauce over the bottom of a 9x13 inch baking dish and spread it out to coat the bottom of the dish.
  • Place a tortilla flat on a clean surface and spread a spoonful of the tempeh/bean mixture across the tortilla. Next sprinkle over a small handful of the shredded vegan cheese. Roll up the tortilla and place it seam-side down into your prepared baking dish. Continue this process until all 8 tortillas have been filled and placed in the dish. You'll want to use about 1 cup of the shredded vegan cheese, or more as needed.
  • Pour over the remaining enchilada sauce and spread it evenly over the tortillas. Sprinkle the top of the enchiladas with the remaining 1/2 cup of shredded vegan cheese.
  • Bake the enchiladas uncovered for about 20 minutes.
  • Serve warm with your favorite toppings such as shredded lettuce, salsa, vegan cashew sour cream, guacamole, cilantro, etc.
  • Store leftovers in an airtight container for a few days.

Nutrition Facts : Calories 406 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 13 grams fat, Fiber 8 grams fiber, Protein 16 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1523 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SOUR CREAM ENCHILADAS



Sour Cream Enchiladas image

Simple and tasty, a nice change for weeknight dinners!

Provided by lara

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 8

2 skinless boneless chicken breasts, cut into 1-inch cubes
1 ½ cups shredded Cheddar cheese
1 onion, chopped
12 (10 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can chopped green chiles, undrained
1 (8 ounce) container sour cream
½ cup shredded Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
  • Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

Nutrition Facts : Calories 783.3 calories, Carbohydrate 80.2 g, Cholesterol 86.4 mg, Fat 36.2 g, Fiber 4.8 g, Protein 33 g, SaturatedFat 17.1 g, Sodium 1678 mg, Sugar 4.4 g

VEGAN ENCHILADAS



Vegan Enchiladas image

My DD made these with a friend who had the recipe, and really loved them. They used a jarred vegan sauce, but this one looks pretty simple. If you aren't a strict vegan you could add some cheese on top.

Provided by momaphet

Categories     Southwestern U.S.

Time 1h5m

Yield 12 enchiladas

Number Of Ingredients 19

1 cup tomato sauce
1 cup water
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
2 tablespoons cornstarch, dissolved in
4 tablespoons water
1 lb firm tofu, drained and mashed
1 onion, chopped
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic powder or 1 teaspoon minced fresh garlic
1/4 teaspoon black pepper
1 1/3 cups picante sauce
3 cups steamed spinach
12 tortillas
vegan sour cream

Steps:

  • Preheat oven to 350 degrees.
  • Place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. Stir in the cornstarch and cook until the sauce thickens.
  • While sauce is cooking, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce.
  • Put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoons of the tofu mixture, and roll up the tortillas.
  • Lay the enchiladas in a baking dish, top with vegan sour cream, cover with sauce, and bake for 20-25 minutes.

Nutrition Facts : Calories 277.7, Fat 7.2, SaturatedFat 1.7, Sodium 740.2, Carbohydrate 44, Fiber 3.9, Sugar 4.3, Protein 10.1

VEGAN ENCHILADAS



Vegan Enchiladas image

This is one of my favorite recipes. It's not only vegan, it's filling, too.

Provided by cuppycake0709

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 12

Number Of Ingredients 9

1 (14 ounce) package tofu, drained and mashed
1 ⅓ cups picante sauce
1 onion, chopped
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
12 corn tortillas
2 (16 ounce) cans enchilada sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce.
  • Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 20.6 g, Fat 3.9 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 371.1 mg, Sugar 2.4 g

SOUR CREAM ENCHILADAS



Sour Cream Enchiladas image

These enchiladas bake up soft, tender and saucy. It's a nice meatless main dish that's also quick and easy.-Lois Hansen, Pinedale, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 6

4 cups shredded cheddar cheese, divided
2 cups sour cream
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bunch green onions, thinly sliced
8 flour tortillas (8 inches), warmed
1 can (19 ounces) enchilada sauce

Steps:

  • In a large bowl, combine 3 cups shredded cheddar cheese and sour cream. Set aside 2 tablespoons olives and 2 tablespoons onions. Add remaining olives and onions to cheese mixture; mix well. Spoon 1/2 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over the top. Sprinkle with remaining cheese. , Cover and bake at 325° for 25-30 minutes or until heated through and cheese is melted. Sprinkle with reserved olives and onions.

Nutrition Facts : Calories 540 calories, Fat 37g fat (19g saturated fat), Cholesterol 70mg cholesterol, Sodium 1117mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.

VEGAN ENCHILADAS RECIPE BY TASTY



Vegan Enchiladas Recipe by Tasty image

Here's what you need: vegetable oil, flour, chili powder, dried oregano, garlic powder, salt, tomato paste, vegetable broth, white onion, bell pepper, zucchini, salt, pepper, black beans, olive, green onion, cilantro, corn tortillas, avocado, raw cashews, water, lemon juice, salt

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 23

2 tablespoons vegetable oil
2 tablespoons flour, rice flour for gluten-free
4 tablespoons chili powder
1 tablespoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
1 tablespoon tomato paste
2 cups vegetable broth
½ white onion
1 bell pepper
1 zucchini
salt, to taste
pepper, to taste
1 can black beans
¼ cup olive, sliced
green onion
cilantro, as garnish or in the filling
8 corn tortillas
avocado, to top
½ cup raw cashews
½ cup water, hot water
1 teaspoon lemon juice
⅛ teaspoon salt

Steps:

  • In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
  • Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
  • In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
  • Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.
  • Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.
  • Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
  • Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.
  • Serve with avocado, cilantro, and a dollop of non-dairy sour cream.
  • Enjoy!

Nutrition Facts : Calories 795 calories, Carbohydrate 81 grams, Fat 46 grams, Fiber 13 grams, Protein 13 grams, Sugar 14 grams

SOUR CREAM ENCHILADAS



Sour Cream Enchiladas image

Even a Northerner will like this recipe. Very easy, filling and everyone comes back for more. First Mexican food I tasted in Tucson.

Provided by out of here

Categories     One Dish Meal

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground chuck
1/2 cup chopped onion
1 (10 3/4 ounce) can creamy chicken verde soup
1 (10 3/4 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chilies
2 cups shredded Mexican blend cheese or 2 cups colby-monterey jack cheese
1 (16 ounce) sour cream
10 -12 flour tortillas
1/4 teaspoon garlic powder
1 cup milk

Steps:

  • Brown ground chuck well ,drain.
  • Add the onion and cook until onion is tender.
  • Add the salt, pepper, and garlic powder.
  • Mix soups, sour cream, and milk well. Add the green chilies.
  • Warm tortillas in microwave in 2 batches of 5 each wrapped in paper towel for 45 seconds.
  • Spoon 1/3 cup hamburger mixture in center of tortilla; top with 2 tablespoons cheese and 2tablespoons sour cream sauce.
  • Fold in sides, then roll the tortilla from the top down; continue with all the tortillas.
  • Put 1 cup sour cream sauce in bottom of 13x9 inch pan.
  • Place rolled tortillas on top of the sauce.
  • Pour rest of the sauce over all, then sprinkle cheese on top.
  • Cover with tin foil and bake for 1 hour at 350 degree oven, uncover and bake 10 minutes more.

Nutrition Facts : Calories 612, Fat 38.3, SaturatedFat 19.7, Cholesterol 142, Sodium 996.5, Carbohydrate 29.9, Fiber 1.5, Sugar 3.7, Protein 36.2

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VEGETARIAN ENCHILADAS WITH PINTO BEANS - BEAN RECIPES
2022-02-11 Instructions. Preheat the oven to 350, and gather all ingredients. Combine the beans, roasted chiles, and half of the shredded cheese in a bowl. Place one tortilla on a work surface, and pile in ⅛ of the bean mixture. Roll it up and place it in a …
From beanrecipes.com


VEGAN SOUR CREAM RECIPE - COOKIE AND KATE
2021-01-08 In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to ½ cup additional water, as needed.
From cookieandkate.com


CROCK POT SOUR CREAM CHICKEN ENCHILADAS - COOKEATSHARE
Sour Cream Chicken Enchiladas, ingredients: 4-6 chicken breasts, cooked & chunked, 1 pt Join CookEatShare — it's free! Get new recipes from top Professionals!
From cookeatshare.com


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