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Chicken Enchiladas with Verde Sauce

Share these “chicken” enchiladas with your family and/or friends. Serve with our homemade salsa and/or guacamole.

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Servings
1 enchilada
Calories Cholesterol Sat Fat Carbs
284 3mg 2g 38g
Recipe Footprint (for Recipe's Default # of Servings)
11.6 Water saved (gallons) [animal consumption only]
18.6 Manure (pounds) not deposited into the environment
22.4 Grains / feed (pounds) not consumed by animals
45.5 Methane (gallons) not created by animals
557.1 CO2 (pounds) not released into the atmosphere
2.0 Animal lives saved
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine Mexican
Diet Vegan
Prep Time 1 hour
Cook Time 30 minutes
Ingredients
  • 6 flour tortillas (white)
  • 4 chicken cutlets (meatless) (shredded or chopped)
  • 2/3 C yellow onions (finely chopped)
  • 2 garlic cloves (minced)
  • 2 tsp olive oil
  • 2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 C cheddar cheese (soy) (shredded)
  • 4 green onions (thinly sliced)
  • 16 oz enchilada sauce (green)
Course Veggie Main Courses
Cuisine Mexican
Diet Vegan
Prep Time 1 hour
Cook Time 30 minutes
Ingredients
  • 6 flour tortillas (white)
  • 4 chicken cutlets (meatless) (shredded or chopped)
  • 2/3 C yellow onions (finely chopped)
  • 2 garlic cloves (minced)
  • 2 tsp olive oil
  • 2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 C cheddar cheese (soy) (shredded)
  • 4 green onions (thinly sliced)
  • 16 oz enchilada sauce (green)
Servings
1 enchilada
Calories Cholesterol Sat Fat Carbs
284 3mg 2g 38g
Recipe Footprint (for Recipe's Default # of Servings)
11.6 Water saved (gallons) [animal consumption only]
18.6 Manure (pounds) not deposited into the environment
22.4 Grains / feed (pounds) not consumed by animals
45.5 Methane (gallons) not created by animals
557.1 CO2 (pounds) not released into the atmosphere
2.0 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large pan, saute the chicken cutlets, onions, and garlic in the olive oil until the vegetables are tender; add the spices.
    In a large pan, saute the chicken cutlets, onions, and garlic in the olive oil until the vegetables are tender; add the spices.
  2. Fill the tortillas with the chicken mixture; add the cheddar cheese and green onions, and roll the tortillas lightly.
    Fill the tortillas with the chicken mixture; add the cheddar cheese and green onions, and roll the tortillas lightly.
  3. Line the bottom of a baking dish with some of the sauce. Add the rolled tortillas to the dish, and top with the remaining sauce. Bake (covered) at 350 degrees for 30 minutes or until the enchiladas are heated through and the sauce is bubbly.
    Line the bottom of a baking dish with some of the sauce. Add the rolled tortillas to the dish, and top with the remaining sauce. Bake (covered) at 350 degrees for 30 minutes or until the enchiladas are heated through and the sauce is bubbly.
Recipe Notes

Serve with additional cheese, green onions, cilantro, salsa, and/or sliced avocado, if desired.

Cover and store for up to one week in the refrigerator.

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