Baked Vegan Green Chili Enchiladas | abrikliving.com
Food,  Main Dish

Baked Vegan Green Chili Enchiladas | abrikliving.com

Some yummy goodness is coming your way, with these baked green chili enchiladas. They not only taste amazing but are also vegan!

Baked Vegan Green Chili Enchiladas | abrikliving.com
Baked Vegan Green Chili Enchiladas

A quick little back story: I have been Vegetarian for almost a year now, but before that I was Vegan for 2 years.

During that time I was determined to still eat all of the foods that I loved, just change them to be Vegan friendly. So I did some experimenting and tried various ways to make things the way I like them.

It was not only important to me that they were Vegan but they had to taste good! I can be a little picky so flavor and texture can make or break a meal for me.

Enchiladas have always been one of my favorite things to eat. One of my Nanas used to make them all the time and I have a cousin that is the Green Chili Enchilada queen. I used to stop at her house after work and she would feed me enchiladas with rice and beans, yum!

Thanks to my family, one thing for sure is that I’m always getting fed somewhere by someone. That’s probably why I love food so much. Hey I’m not shy about it. If I’m hungry, there’s food, and it’s vegetarian or vegan…I’m definitely eating it hehe.

It’s also nice when there are so many great cooks in your family to learn from. I’m thankful for that too.

So, when I was able to recreate a Vegan version of this amazing dish I was super excited. And today I’m just as excited to share it with you!

Let’s begin.

Cream of Mushroom Soup

Baked Vegan Green Chili Enchiladas | abrikliving.com
Baked Vegan Green Chili Enchiladas

The very first thing you are going to want to prepare for this dish is a pot of Cream of Mushroom Soup. I have already posted this recipe and you can find it here.

Olives

Baked Vegan Green Chili Enchiladas | abrikliving.com

Before moving on to anything else, slice 1 can of olives to be prepared for when you assemble your enchiladas.

Note: You can buy the ones already sliced, I just feel like I get more when I buy them whole and cut them myself.

You can also cut them into smaller pieces. We just happen to love black olives in my house so we don’t mind bigger pieces. It’s just a matter of preference.

Once sliced, place them in a small bowl and set them aside.

Green Chili and Onion

After the olives are sliced, it’s time to dice up some onions.

Baked Vegan Green Chili Enchiladas | abrikliving.com

I like to finely dice my onions. Unlike olives, I’m not a fan of big chunks of onion.

After the onion is all diced up, place in a pan at medium-high heat along with some oil and 1 can of Diced Green Chilis.

Baked Vegan Green Chili Enchiladas | abrikliving.com

Saute the mixture for about 5 minutes to allow the onions to soften and the flavors to fuse together.

Baked Vegan Green Chili Enchiladas | abrikliving.com

Once done, pour the mixture into the pot of Mushroom Soup that you previously set aside.

Baked Vegan Green Chili Enchiladas | abrikliving.com

And mix it all together.

Baked Vegan Green Chili Enchiladas | abrikliving.com

These enchiladas are so simple we’re already almost done!

Before moving on, pre-heat your oven to 350 degrees if you haven’t already.

Putting It Together

Baked Vegan Green Chili Enchiladas | abrikliving.com

After the soup is all mixed, you’re going to want to take a 9×13 baking dish and spread a thin layer of the soup at the bottom.

This will help to keep the tortillas from sticking to the bottom.

I mean if you’re a fan of scrubbing dishes you can skip this step but I don’t know anyone who is. Therefore, I highly recommend it :).

Next, you will place 6 corn tortillas at the bottom of the dish.

Baked Vegan Green Chili Enchiladas | abrikliving.com
Baked Vegan Green Chili Enchiladas

Then, spoon in half the pot of Mushroom Soup, and spread it to cover each tortilla generously.

From there, add half the bowl of sliced olives and half the bag of Vegan cheese.

Baked Vegan Green Chili Enchiladas | abrikliving.com

This is the cheese that I use, the brand is follow your heart. I get the Fiesta Blend especially for the enchiladas.

Baked Vegan Green Chili Enchiladas | abrikliving.com

I’ve tried a few vegan cheese brands and this one is my top pick. It tastes good and melts well, 2 of the criteria that I expect my cheese to meet. It has to melt! Or else it’s not really in the cheese category you know. That’s my opinion anyway.

So after the first layer is assembled, we move on to the second layer. Simply repeat the same steps using the rest of your ingredients: corn tortillas, soup, olives and cheese.

Baked Vegan Green Chili Enchiladas | abrikliving.com

You an also build more layers, but the enchiladas are pretty thick already so it’s up to you. If you do decide to add more layers just remember to double the ingredients.

Bake

Baked Vegan Green Chili Enchiladas | abrikliving.com

When it’s all put together, place the enchiladas in the oven for 30-40 minutes, until the cheese is melted.

While they are baking you can chop up some lettuce and dice a tomato for optional toppings.

Baked Vegan Green Chili Enchiladas | abrikliving.com

Once the enchiladas are done, allow them to cool for about 5-10 minutes before serving.

Baked Vegan Green Chili Enchiladas | abrikliving.com

We love to eat ours with rice and beans, so good.

Baked Vegan Green Chili Enchiladas | abrikliving.com
Baked Vegan Green Chili Enchiladas

For a Vegetarian option, simply use regular cheese. I know some brands sell a Mexican Blend of shredded cheese as well. That is what I would recommend to use for this recipe.

Even though I’m Vegetarian, I still find myself gravitating to Vegan food a lot. It tastes good and I like it, so why not?

Anyway, I hope you enjoy it!

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Baked Vegan Green Chili Enchiladas | abrikliving.com

BAKED Vegan Green Chili Enchiladas | abrikliving.com


  • Author: Abri Fernandez
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes
  • Yield: 8 people 1x
Scale

Ingredients

  • Cream of Mushroom Soup
  • 1 6 0z. Can Pitted Large Black Olives (Halved)
  • 1/2 Cup Onion (Finely Diced)
  • 1 4 oz. Can Diced Green Chili
  • 1 tsp Oil
  • 1 Dozen Corn Tortillas
  • 1 8 oz. Bag Shredded Vegan Cheese, Fiesta Blend

Optional Toppings:

  • Lettuce (Chopped)
  • Tomato (Diced)

Instructions

  1. Make Cream of Mushroom Soup.
  2. Slice the black olives in half (if you didn’t buy them already sliced), place in a small bowl, and set aside.
  3. Dice onion and place in a pan at medium-high heat with oil and diced green chili. Saute for 5 minutes.
  4. Once done, add chili mixture to the Mushroom Soup and throughly combine.
  5. Preheat the oven to 350 degrees, if you haven’t already.
  6. In a 9×13 baking dish, spread a thin layer of soup at the bottom to keep the tortillas from sticking.
  7. Place 6 tortillas at the bottom of the dish. Spoon in half the pot of soup and spread on each tortilla. On top of the soup, add half the bowl of olives and half the bag of cheese.
  8. Start a new layer with tortillas and repeat the process using the rest of the ingredients.
  9. Bake for 30-40 minutes, until the cheese is melted.
  10. Allow to cool for 5-10 minutes before serving and enjoy!

Notes

For a Vegetarian option you can use regular cheese. The Mexican Cheese blend is recommended.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican

Nutrition

  • Serving Size: 8 People
  • Calories: 216
  • Sugar: 3g
  • Sodium: 1053mg
  • Fat: 23
  • Saturated Fat: 4
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg
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2 Comments

    • Abri Fernandez

      Thank you! I know I wish I would’ve taken a picture. Seeing his face light up when it started to blend was the best haha. I hope you enjoy the recipe 🙂

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