Description
Enjoy comforting and flavorful Easy Chicken Enchiladas made with tender chicken, plant-based cheese, and natural sauces. This quick and simple recipe features vibrant colors and delicious layers of Mexican-inspired flavors baked together in one dish, perfect for weeknight dinners or gatherings.
Ingredients
Scale
Chicken Filling
- 500g chicken breast or thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup diced green chilies or bell peppers
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon vegetarian Worcestershire sauce
Sauce
- 2 cups tomato sauce (natural)
- 1/4 teaspoon natural gelling agent
- 1/2 teaspoon chili powder (adjust to taste)
Assembly and Topping
- 8 soft tortillas (corn tortillas for grain-free option)
- 1 1/2 cups shredded plant-based cheese (plant-based)
- Fresh cilantro, chopped (for garnish)
- Plant-based sour cream (optional, for serving)
Instructions
- Prepare the Chicken Filling: Heat olive oil in a skillet over medium heat. Cook chicken breasts or thighs until golden and cooked through. Remove from heat and shred the chicken using two forks. Return shredded chicken to skillet and add diced onions, minced garlic, diced green chilies or bell peppers, chili powder, cumin, and vegetarian Worcestershire sauce. Stir well to combine all flavors.
- Make the Enchilada Sauce: In a separate saucepan, warm the tomato sauce (natural) with a small pinch of natural gelling agent and chili powder. Simmer gently while stirring frequently until the sauce thickens and the flavors meld.
- Assemble the Enchiladas: Lay the tortillas flat on a clean surface. Spoon a generous amount of the chicken filling onto each tortilla and sprinkle with shredded plant-based cheese. Roll each tortilla tightly and place seam-side down in a baking dish, lining them close together to help keep their shape while baking.
- Top and Bake: Evenly pour the enchilada sauce over the rolled tortillas, making sure each is coated thoroughly. Sprinkle additional plant-based cheese on top. Bake in a preheated oven at 180°C (350°F) for about 20 minutes, until the cheese melts and bubbles slightly.
- Garnish and Serve: Allow the enchiladas to rest for a few minutes after removing from the oven. Garnish with freshly chopped cilantro and, if desired, a dollop of plant-based sour cream before serving.
Notes
- Warm the tortillas slightly before assembling to make rolling easier and prevent cracking.
- Use shredded chicken to better absorb seasonings and blend flavors.
- Do not overfill the tortillas to maintain neat and perfectly portioned enchiladas.
- Let the enchiladas rest after baking to allow the sauce to thicken and flavors to settle.
- Add fresh herbs like cilantro at the end for a bright, fresh flavor boost.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg
Keywords: chicken enchiladas, plant-based cheese, easy dinner, gluten free, Mexican-inspired, baked enchiladas, vegetarian Worcestershire sauce
