Description
This Chicken Enchiladas recipe is a vibrant and flavorful meal featuring shredded tender chicken wrapped in warm corn tortillas, smothered in rich homemade enchilada sauce, and topped with melted plant-based cheese. Perfectly balanced with savory spices, fresh herbs, and a touch of tanginess from apple cider vinegar, this dish is easy to prepare in under an hour and ideal for family dinners or friendly gatherings.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon olive oil
Sauce
- 2 cups tomatoes, chopped or crushed (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Assembly
- 8–10 corn tortillas (100% corn)
- 1 1/2 cups plant-based cheese, shredded
- Chopped fresh cilantro, for garnish
Instructions
- Prepare the Filling: In a large skillet, heat olive oil over medium heat. Sauté finely chopped onions and minced garlic until softened and fragrant. Add shredded cooked chicken, ground cumin, chili powder, smoked paprika, and vegetarian Worcestershire sauce (natural). Stir well to coat the chicken evenly with spices and cook for 2-3 minutes.
- Make the Enchilada Sauce: In a saucepan, combine chopped or crushed tomatoes, apple cider vinegar (natural), ground cumin, chili powder, smoked paprika, salt, and pepper. Simmer gently for 10-15 minutes to allow flavors to meld. Adjust seasoning as needed.
- Warm the Tortillas: Heat corn tortillas in a dry skillet or wrap in a damp towel and warm in the oven until pliable. This prevents cracking when rolling.
- Assemble the Enchiladas: Spoon a generous portion of the chicken filling along the center of each warmed tortilla. Sprinkle with plant-based cheese, then roll tightly and place seam-side down in a baking dish lightly coated with some enchilada sauce to prevent sticking.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over all rolled tortillas, ensuring each is well-covered. Finish by sprinkling extra plant-based cheese on top.
- Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for about 20 minutes, until the sauce is bubbling and the cheese is melted and slightly golden. Let cool for 5 minutes before serving.
Notes
- Use warm tortillas to prevent cracking during rolling.
- Do not overfill tortillas; too much filling makes rolling difficult.
- Prepare enchilada sauce ahead of time to save cooking day time.
- Use fresh spices for the most vibrant flavor.
- Rest enchiladas 5 minutes after baking to set sauce and ease slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg
Keywords: chicken enchiladas, plant-based cheese, enchilada sauce, Mexican-inspired, gluten free, poultry dish, family dinner, baked enchiladas
