I was beyond excited when I made my own homemade enchilada sauce, AND when it was just as good vegan as it would be using beef or chicken stock, but then to make both chicken enchiladas for my family and be able to make vegan enchiladas for myself?! I mean, come on!! I felt like even though we are in such trying times and under this quarantine, for me it wasn't just a "little win" if felt like a BIG win!
One of the things that has always intimidated me about cooking, was building it up on my head that it would be difficult, or it wouldn't turn out right, or it wouldn't taste right, yada yada.... which is why I most often default to store bought. But I couldn't FIND organic enchilada sauce store bought and so I was forced to make it homemade, from scratch. And it turned out SO yummy!
Enchiladas in of themselves are easy to make, so I knew I could just throw the ingredients together, but now to have a homemade, organic, version of sauce where I don't have to worry about preservatives, or chemicals, and things I can't pronounce, just warms my heart.
Here is my easy Chicken and Vegan Enchiladas~
Ingredents:
1-2 Packs of Organic Whole Wheat or Flour large tortillas (usually 8 to a pack)
1 Can of Organic Re-fried beans or Black beans
1 Batch of homemade, organic, enchilada sauce
1 Package of Organic Mexican style, shredded, cheese blend
1 Rotisserie chicken (de-boned), or 1 lb of cooked, shredded organic chicken breast
Start by pre-heating your oven to 350, and grab your 13x9 inch pan. Coat the inside of your pan with non-stick cooking spray.
Reserve 1 cup of enchilada sauce to the side, to top at the end, and ladle out roughly 2 TBSP worth of sauce on the bottom of your pan and spread evenly so the tortillas don't stick to the bottom of your pan while cooking.
Pour your beans into a microwave safe dish and heat your re-fried beans so they spread evenly. Mix your chicken into the remaining enchilada sauce until coated. Grab a tortilla and spread a thin layer of re-fried beans in the very center (this is optional) or spread about 2 TBSP of chicken, You could also add about a TBSP of cheese if you want.
Roll up your tortilla and place seam side down at one end of your baking dish and repeat until all tortilla are assembles.
I filled the chicken enchiladas for the fam, and left a few of the tortillas separate to make mine meatless.
I added only the re-fried beans... in retrospect, I should have whipped up some fajita veggies and onions and added those in, next time.
Once I filled both of my enchiladas with re-fried beans and rolled them up and placed them seam side down, I grabbed the 1 cup of sauce I had set aside and spread that evenly over the top of all the enchiladas.
Then add your cheese, you could also use vegan cheese, I didn't happen to have any and was doing some #pantrycooking. I instead covered mine with vegan sour cream, salsa, and avocado.
Place in your oven for about 20 minutes, you may need a little more time depending on your oven, but watch it and make sure it gets bubbly and your cheese browns.
Serve alongside some organic chips and salsa, cover with some organic sour cream, (I used So Delicious Coconut yogurt) add some organic Guacamole or Avocado, or smother it in organic salsa. No matter how you make this, its going to be delicious, clean, and no guilt! Enjoy!
Don't forget to follow me on IG @organicmadegreat or Youtube for video tutorials of these as well!
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