Description
These White Chicken Enchiladas offer a creamy, flavorful, and comforting meal featuring tender shredded chicken coated in plant-based cheese and a rich sauce made with a natural gelling agent. Ready in under 40 minutes, this recipe balances spicy, tangy, and creamy elements perfectly, making it ideal for busy weeknights and gatherings alike.
Ingredients
Scale
Filling and Sauce
- 2 cups cooked shredded chicken
- 1 cup plant-based cheese, shredded
- 1 tablespoon natural gelling agent
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup diced green chilies
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
Assembly
- 8 flour or corn tortillas (softened)
- 1/2 cup plant-based cheese, shredded (extra for topping)
- Fresh cilantro, chopped (for garnish)
Optional Garnishes and Sides
- Chopped cilantro
- Lime juice
- Diced avocado
- Sliced green onions
- Mexican-style rice
- Black beans or refried beans
Instructions
- Prepare the Sauce: Heat a splash of oil in a pan over medium heat. Sauté finely chopped onions and minced garlic until soft and fragrant, about 3-4 minutes. Stir in diced green chilies, ground cumin, oregano, salt, pepper, and vegetarian Worcestershire sauce (natural). Pour in vegetable broth and sprinkle in the natural gelling agent while stirring constantly. Reduce heat and simmer gently until the sauce thickens to a creamy consistency.
- Mix the Filling: In a large bowl, combine the shredded cooked chicken with a generous handful of plant-based cheese and a few spoonfuls of the prepared sauce. Mix well to coat every piece of chicken with the sauce for rich flavor in every bite.
- Assemble the Enchiladas: Warm the tortillas until pliable. Spoon an even amount of the chicken mixture onto each tortilla. Roll up the tortillas tightly and place them seam side down in a baking dish, lined up close to support each other.
- Top and Bake: Pour the remaining sauce evenly over the enchiladas, then sprinkle the extra plant-based cheese on top. Bake in a preheated oven at 180°C (350°F) for about 20 minutes or until the cheese melts and the dish is bubbly and inviting.
Notes
- Warm the tortillas to prevent cracking when rolling.
- Use fresh onions, garlic, and herbs for the best flavor.
- Shred chicken into even pieces for consistent texture and easy rolling.
- Do not overfill the tortillas to avoid sogginess.
- Allow the enchiladas to rest a few minutes after baking for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 45mg
Keywords: white chicken enchiladas, plant-based cheese, creamy enchiladas, gluten free enchiladas, vegetarian Worcestershire sauce
