Easy vegan enchiladas

You’ll only need a few major ingredients to create this easy enchilada dish (some may call it an enchilada casserole). You can make a small portion for yourself or a large tray for a group. Delicious and easy to make your own and serve with rice or beans.

Ingredients

1 15 oz jar or can of red enchilada sauce (you can use green, if you prefer)

1 package shredded chick’n (I used Better Chew brand this time but you can also use No Evil Foods)

2 tablespoons avocado oil

2 teaspoons ground cumin

2 teaspoons garlic powder

1 tablespoon taco seasoning

1 teaspoon salt

1/2 red onion, diced

6 corn or small flour tortillas

1/2 cup shredded vegan Monterey Jack or Mexican blend cheese

Toppings: vegan sour cream, green onion, sliced avocado, shredded lettuce, guacamole

Instructions

Preheat oven to 350.

In a large sauté pan, heat oil over medium heat. Add package of chicken, season with salt.

After five minutes, add remaining seasonings and cook an additional five minutes.

Add diced onion to pan and continue cooking until onions become translucent and slightly charred.

Add can or jar of enchiladas to pan and turn down heat to a simmer.

Warm tortillas in microwave for 35 seconds or in a separate pan until warm but not beginning to golden.

In a casserole dish, take one tortilla at a time and fill with chick’n and onion mixture. Roll up with seem down in pan. Continue to do this until all tortillas are used up.


Drizzle the remaining sauce from the pan over the top of the rolled up tortillas and top sauce with cheese (optional).

Bake for 15-20 minutes, until cheese has melted and sauce is bubbling.

Serve hot with desired toppings. Leftovers can be stored in fridge for 5 days.