Description
This Chicken Enchiladas recipe features tender shredded chicken combined with a rich plant-based cheese and vibrant spices. Quick and easy to prepare, it offers a balanced, flavorful meal that is perfect for busy weeknights or casual gatherings, delivering comforting and exciting flavors in every bite.
Ingredients
Scale
Chicken Filling
- 2 large chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar (natural)
Enchiladas Assembly
- 8 medium soft flour tortillas
- 1 1/2 cups plant-based cheese (such as shredded vegan mozzarella) (plant-based)
- 2 cups tomato sauce (natural)
- Fresh cilantro, chopped, for garnish
Instructions
- Prepare the Chicken Filling: Start by cooking and shredding the chicken breasts. In a skillet, heat olive oil over medium heat, then sauté finely chopped onions and minced garlic until fragrant and translucent. Add diced green chilies, ground cumin, chili powder, vegetarian Worcestershire sauce, and apple cider vinegar. Stir well, then add the shredded chicken and mix until all are evenly coated with the savory flavors.
- Assemble the Enchiladas: Briefly warm the tortillas to make them pliable. Spoon a generous portion of the chicken filling onto each tortilla and sprinkle with plant-based cheese. Roll each tortilla tightly, folding in the sides, and place them seam-side down in a baking dish.
- Add the Sauce and Cheese: Pour tomato sauce evenly over the rolled enchiladas to keep them moist and flavorful. Top with additional plant-based cheese for a melty and golden finish after baking.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the enchiladas for about 20 minutes or until the sauce is bubbly and the cheese is melted and slightly golden. Once baked, garnish with freshly chopped cilantro.
Notes
- Warm the tortillas briefly before rolling to prevent cracking and make assembling easier.
- Use leftover or rotisserie chicken for quicker preparation.
- Taste the sauce before baking and adjust the seasoning or tanginess as needed.
- Spread a thin layer of sauce on the bottom of the baking dish to prevent sticking and keep enchiladas moist.
- Tent with foil while baking if the cheese browns too quickly to ensure even cooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
Keywords: chicken enchiladas, plant-based cheese, quick dinner, shredded chicken, Mexican casserole
