Who am I even?
We sort of accidentally fell into this crazy vortex of vegetables and really simplified eating and grocery shopping and I don’t hate the side effects one bit.
So here I am, typing up my very first vegan recipe, and it just sounds weird as I read this out loud in my head. “Vegan.” LOL! I just can’t.
Anyway, here we go! AND IT WAS SO TASTY!!
I had a serious crave for Sour Cream Chicken Enchiladas. And being a serious Texan, I know how to throw some of these down without an actual recipe. However, y’all….Y’ALL…I am not a chef, and I don’t really know everything about what I’m doing yet. So don’t hate with the opinions, just enjoy this delish meal sometime. :)
This made about 8 enchiladas, in a square pan, and I filled them pretty darn full. This is pretty approximate, so just take a deep breath an embrace your inner-mexican food side and go with the flow to see how the tortillas lead you. Here’s what I did:
FIRST—preheat your oven to 425, and grease a square shaped pan (or a 9×13 if you want to make more/stuff them less, or whathaveyou).
Things you’ll need aside from the Enchiladas:
Tortillas (I used HEB’s Wheat)
Square baking dish, or other baking dish of your choice
A food processor or blender
Spoons and pans and stuff
For the “Sour Cream” Sauce:
1.5 cups of Cashews, soaked for at LEAST 10 minutes (then drained)
1.5 cups of Coconut Yogurt
2 shakes of Cumin
10oz can of green chilies with their sauce
Water IF NEEDED to thin things out, but you may want to just eyeball this. No more than a quarter cup most likely-ish.
Dump all the things into your food processor, blender, etc. and BLEND THAT JUNK! Set to the side.
For the Filling
I chopped up:
Half a yellow squash
(Because I had random bits of things leftover from lunch)
—And sauteed them in a tiny bit of EVOO and a WHOLE LOTTA lime, on the stove top. In the meantime, I rinsed a can of black beans, and chopped up an avocado (OH YES! I SAID IT! To go INSIDE!! It’s so good and creamy, just do it and you’re totally welcome.) I also added a handful of Vegan shredded cheese and some giantly huge spoonfuls of the sauce and gave it a good stir, by hand.
When the filling is done, take your square pan (or whatever you are using) and coat the bottom with a thin layer of your sauce. Then, just fill each tortilla, roll it up, and dump all the rest of the creamy non-dairy sauce of joy onto all your enchiladas!
SOOO at this point, I just threw it in the oven for about 22 minutes (don’t judge me, I was also boiling corn). I read later that it’s a good idea to keep in moisture, to cover it in foil for at least half the cooking time but I definitely did not do that. Sorry, enchiladas.
I served everything with refried beans and corn. I was going to make street corn but then remembered that I am not an overachiever when it comes to dinner time, laughed, and then went on my way. The beans were a bit heavy so I think next time I’ll slice up some fruit instead.
All in all, this was a family hit, so we will repeat this again soon.
Let me know if you make this! And if you have any other Mexican Food Recipes I should try!