Share these “chicken” enchiladas with your family and/or friends. Serve with our homemade salsa and/or guacamole.
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- 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)
In a large pan, saute the chicken cutlets, onions, and garlic in the olive oil until the vegetables are tender; add the spices.
Fill the tortillas with the chicken mixture; add the cheddar cheese and green onions, and roll the tortillas lightly.
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.
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.
© Mainly Vegan LLC