Some yummy goodness is coming your way, with these baked green chili enchiladas. They not only taste amazing but are also vegan!
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!
Cream of Mushroom Soup
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.
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.
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.
Saute the mixture for about 5 minutes to allow the onions to soften and the flavors to fuse together.
Once done, pour the mixture into the pot of Mushroom Soup that you previously set aside.
And mix it all together.
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
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.
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.
This is the cheese that I use, the brand is follow your heart. I get the Fiesta Blend especially for the enchiladas.
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.
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.
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.
Once the enchiladas are done, allow them to cool for about 5-10 minutes before serving.
We love to eat ours with rice and beans, so good.
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?
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