I’ll be honest… cooking isn’t my favorite thing in the world. From planning the recipe, to buying the ingredients, to actually cooking the darn thing, you’re looking at hours of preparation. That’s why I’m sharing my favorite vegan chicken enchiladas recipe with you to avoid the hassle.
As someone who enjoys delicious vegan food, I don’t know why cooking doesn’t appeal to me.
The trick is to find someone who loves cooking, date/marry them, and then eat their food (at least that’s the method that works for me, lol)
This is by far, my favorite vegan chicken enchiladas recipe by Sarah. She created this recipe on-the-spot and it has been such a joy to eat, time and time again!
The Vegan Enchiladas Recipe
What might appear to be a lengthy recipe, it’s actually quite simple to make and I’ve watched Sarah make this a few times (without getting bored) so I know you won’t have any issues.
Here’s what you’ll be making:
Doesn’t that look delicious?! We found the perfect avocado to top it with too!
Specialty Food Items Used
Before you rush to the store with a printed copy of this recipe, let’s make sure you can find all the ingredients before hand (to limit shopping trips).
Here are the specialty food items we used and where you can find them:
- Gardein vegan chicken strips (Store locator)
- Soy beef crumbles (Store locator)
- Soy chorizo (Harmon’s Grocery)
- Vegan cheddar shreds (< store locator on linked page)
If your body doesn’t handle the fake meats or cheeses, I highly recommend replacing the chicken strips and beef crumbles with tofu or something a little less processed. You could leave off the cheese entirely too!
Ultimately, the goal with this enchiladas recipe is to give you something new to try. You don’t need to follow this recipe exactly to get awesome results. You could replace the vegan beef or soy chicken with vegetables (which is something Sarah has done too) and it comes out really delicious.
I truly hope you try this one out and let me know how it went in the comments section below!
Best Vegan Chicken Enchiladas Recipe
- 2 Skillets
- 3 tbsp olive oil
- 1 large onion
- 10 to 12 mini bell peppers (I used orange and red)
- 2 bags Gardein chicken strips
- 1 bag soy beef crumbles
- 1 package soy chorizo
- 1 bag vegan powdered fajita mix
- 10 tortillas (medium sized)
- 1 can vegan red enchilada sauce
- 1 whole avocado
- 1 bag vegan cheddar cheese shreds I used So Delicious
- Salt, pepper, chili powder, cumin, minced garlic (unmeasured, to taste)
- Prepare 2 skillets with oil.
- Heat oven to 375.
- Finely chop one large onion, and distribute between the two pans.
- While they start to caramelize, chop between 10 and 12 mini peppers (orange and red) finely. Then distribute between 2 pans.
- While they're cooking, pour 2 bags of Gardein chicken strips onto a plate. Microwave for one minute.
- Chop the (still partially frozen) chicken into about .5 inch pieces, then add them into one skillet.
- Into the other skillet, add one bag of soy beef crumbles. I also added one package of soy chorizo for taste.
- TRICKY PART>>> Add (between both skillets) one bag of a vegan powdered fajita mix... Then a non measured mix of the following (to taste) --->
- Salt, pepper, chili powder, cumin, minced garlic.
- While it's all cooking (about 20 minutes total), prepare the pan.
- I got a large baking pan, but just get one that will fit the amount of tortillas you are using.
- Oil the bottom of the pan.
- I used 10 medium sized tortillas.
- Lay out the 10 tortillas, and sprinkle with So Delicious cheddar mix shreds.
- Once mixtures are done, distribute onto middles of tortillas evenly. Add more cheeses. Fold the tortillas, and line them fold down on pan.
- (I prepared these 2 hours before eating so i placed the entire pan in fridge. Cooking time may vary because of this)
- Top with a vegan red enchilada sauce. I used canned.
- Cook for about 15. Take Pan out, add more cheese all on top, cook another 15 minutes.
- Top with avocado.