Vegan Enchiladas Verdes

Enchiladas are like saucy tacos that are baked (or fried) to perfection. The red sauce or enchiladas rojas are the more common type of enchiladas you can find in restaurants. Today I want to show you how to make enchiladas verdes or suizas!
 
Enchiladas suizas, meaning “Swiss” in English, were first created in Mexico City at a restaurant called Sansborn. This enchiladas are soaked in a creamy green salsa made with roasted tomatillos and savory peppers. They are so savory with a slight hint of tanginess!
The process:
  1. Roast tomatillos and peppers
  2. Blend sauce ingredients
  3. Make filling in under 15 minutes
  4. Roll them up!
  5. Bake.
…yup, it is that easy!
Tips and Substitutes:
 
Instead of chickpeas you can also use great northern beans, pinto beans or black.
 
Corn tortillas vs flour tortillas? Flour tortillas are definitely softer but corn tortillas will have more fiber and are on the lighter side. You pick!
Portobello mushrooms are nice and “meaty” but feel free to also use shiitake, cremini or your personal favorite.
 
Instead of vegetable broth I also use water + Vegan Better than Bouillon
 
Tomatillos are necessary for this recipe and the poblano pepper adds a very nice touch of flavor. However, if you cannot find poblanos just substitute with an extra 3-4 tomatillos and an extra jalapeño (minus the seeds if you are sensitive to spice).
Silken tofu adds creaminess and extra protein to the sauce. If you don’t have silken tofu you can use a 1/2 cup of soaked cashews, skinless almonds or plain vegan yogurt.
 
Make sure to only add half the sauce when baking it and the other half after they are baked to prevent the sauce from drying up too much.
Print
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Vegan Enchiladas Verdes


  • Author: Anna Rios
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes

Ingredients

  • 10 corn tortillas
  • 1 can chickpeas, mashed
  • 1 portobello mushroom, diced
  • 1/2 cup white onion, diced
  • 1/2 cup vegetable broth
  • 1 tsp cumin
  • 1-2 tsp chili powder
  • Salt and pepper to taste
Sauce:
  • 5 tomatillos, peeled
  • 1 poblano pepper
  • 1 jalapeño or serrano pepper
  • 1/2 block silken tofu
  • 3 garlic cloves
  • 2 tsp No Chicken Better than Bouillon*
  • 1 tbsp nutritional yeast
  • 1 cup water
  • Salt to taste

Instructions

  1. Turn a griddle on medium-high heat and roast tomatillos, poblano and jalapeño pepper until charred on all sides.*
  2. While peppers are roasting, prep filling. Open can of chickpeas, drain and rinse well. Turn a pan on medium heat and add a splash of vegetable broth. Add diced onions and cook until translucent.
  3. Add chickpeas and the rest of the vegetable broth. Mash chickpeas with the back of the spatula/spoon. They don’t need to be mashed perfectly. Simmer for 5 minutes.
  4. Add diced portobello, cumin, chili powder, salt and cook for an additional 7-10 minutes then set aside.
  5. Once tomatillos and peppers are roasted and well cooked, add to a blender along with silken tofu, garlic, better than bouillon, water and salt. Blend until smooth.
  6. Heat tortillas before rolling enchiladas to avoid them breaking. Once tortillas they are warm and soft, add the filling, roll them up and place in a baking dish. Repeat until you have about 10.
  7. Pour half of the sauce over the enchiladas and use a brush to spread out the sauce and cover most of the tortillas.
  8. Bake at 375 for 25 minutes. Take out of the oven and let cool off for 10-15 minutes. Add the rest of the sauce on top or individually when serving. Top off with avocado, cilantro, sour cream and shredded lettuce.

Nutrition

  • Serving Size: 10 enchiladas

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