Yesterday while wandering the aisles of my grocery store thinking about things I haven't eaten for a while and have missed, I remembered our chicken jalapeño enchiladas that I was (slightly) famous for when I was a young newlywed.
They never disappointed and were super easy-chicken, jalapeños, sour cream, cheese, tortillas, and cream of chicken soup.
I looked all over the internet and simply couldn't find anything similar to my old recipe, so here's my re-creation.
While this plant based recipe takes much more time, it's definitely worth the work.
There are some make ahead items for this recipe. While I don't usually buy vegan dairy products due to the oils, I'm sure you could use them to speed this up.
First off, you will need some plant based yogurt or sour cream. I make this by the quart and it is usually on hand in the fridge. Super easy to make if you have an instant type of electric pressure cooker-note it takes 8 hours. Here's my recipe for 2 ingredient plant based sour cream/yogurt.
Next, if desired, you can make mozzarella. This recipe turns out great-and is super quick and easy to make. I made it first so that it could set while I was prepping everything else.
You'll need soy curls and you will also want to prep them-simply pour hot water over them, add soy sauce, sage, thyme, Trader Joe's Vegan Chicken bouillon seasoning, and if desired black pepper or ground grains of paradise.
You will also need a high speed/powered blender to make cashew cream.
Ingredients
Soy curls
3 cups soy curls
1.5 T soy sauce
2 t. thyme
1/2 t. sage
1 T. Trader Joe's Vegan Chicken bouillon
Mozzarella cheese
Coconut cream or oil, sauerkraut, nutritional yeast, silken tofu, tapioca flour/starch, agar agar or kappa carrageenan salt, garlic powder
Enchiladas
8-10 tortillas
1 diced onion
2 jalapeños diced and stemmed and deveined (to taste depending on how much spice you prefer)
1 c. coarsely chopped mushrooms
2 cloves garlic, minced
1.5 T. soy sauce
1/4 c. Coconut cream
1/4 c. Whole grain wheat flour or flour of your choice
Cream sauce
1 cup raw cashews
2.5 cups water
1 small can diced green chiles
Salt, cumin, smoked paprika to taste
1. Make mozzarella cheese and set aside to set: https://itdoesnttastelikechicken.com/the-best-vegan-mozzarella/
2. Place 3 cups of soy curls into a bowl or container and cover with hot water. Add soy sauce, and spices and allow to re-hydrate and marinate. Set aside until later.
2. Add soy sauce to large saucepan or frying pan. Add onions, and sautee for 2-3 minutes, then add garlic, and mushrooms and sautee until tender.
3. Over medium heat, add coconut cream or milk to sautéed vegetables. Once melted and coated, add flour. Stir to coat and mix in to create a roux
4. Add milk to flour/vegetable mixture and stir until a gravy begins to form. Continue to add milk and stir until the mixture resembles a thick sauce. (Note-in the traditional recipe this would be canned soup-so make sure it is about that thickness-undiluted).
5. Add sour cream/yogurt, and freshly chopped jalapeños. Mix in.
6. Drain and then squeeze all of the liquid from the soy curls. Add soy curls, and thoroughly mix.
7. Spoon mixture into tortillas. Corn tortillas can be wrapped in a dishcloth and microwaved for 2 minutes to make them pliable.
8. Fill tortillas with chicken filling, and place seam down in baking dish (9x13), lined with parchment paper.
9. Blend cashews in water and pour into saucepan. Add green chiles, salt, cumin, and smoked paprika to taste. Stir gently until sauce begins to boil and thicken, creating a gravy. Pour over enchiladas.
10. Grate mozarella cheese and sprinkle it over the enchiladas and bake at 375* for approximately 30 minutes.
