I used to watch ALOT of Top Chef. Like binge-watching for hours and hours and hours. One episode that I can recall, a particular chef made his version of an enchilada (spoilers ahead). I don’t remember exactly what kind of enchilada, but I do remember that he made them with flour tortillas. Long story short, he ended up being kicked out simply because he made his dish with flour and not corn tortillas. I was floored! I had eaten both versions of enchiladas and thought both tortilla options were great even if they were different. So I say, cooking is an experiment, an adventure, and I think you can make your enchiladas however you want to. In fact, one of my very favorite recipes of my mom’s was chicken enchiladas with green chile sauce and flour tortillas. Once my husband had it, it was one of his favorite dinners too. But once I stopped eating chicken a few years ago, I wasn’t able to make this recipe anymore – that is, until recently. I found a way to recreate an old family recipe without sacrificing my values, and I am SO stoked about it!
This is another recipe that I use Beyond Meat products to substitute real meat. Their products are great because they are the closest thing that I’ve found to matching the texture of real meat. For these enchiladas, I use the Beyond Meat Chicken-Free Strips. Gardein and Morningstar make their own versions as well, but I haven’t tried those yet so cannot say whether those will work well or not. The Beyond Meat strips work perfectly in this recipe since it calls for shredded chicken, and I much prefer their texture over some of the other vegetarian enchilada recipes I have tried. You could also make this recipe vegan by substituting the cheese for your favorite dairy-free alternative. Serve with your favorite Mexican style rice or beans and enjoy!
Also, sorry I don’t have photos of this, but I forgot to take them the last time I made this (I’m a horrible blogger LOL). But I will try to get some the next batch I make.
Vegetarian Verde “Chicken” Enchiladas
6 flour tortillas, soft taco or medium sized
1 28oz can green chile enchilada sauce
2 cups shredded Mexican blend cheese
1 9oz bag Beyond Meat Chicken-Free strips, defrosted
Optional toppings could include, salsa, avocado, olives or whatever else you like!
- Take the defrosted chicken-free strips and shred into bite sized pieces. Beyond Meat has a great video on how to do this here.
- Take the shredded strips and mix with 1 cup of cheese and some of the enchilada sauce. I don’t use a pre-measured amount, I use just enough to combine the mixture without it being soupy.
- Preheat oven to 350° and prepare a 9″ square pan (I use glass, or you could use a larger pan and double the recipe if you want more than 6 enchiladas). If not using glass, I suggest spraying your pan down with cooking spray or oil.
- Pour some enchilada sauce into the bottom of your pan. The amount is not terribly important as you can add more as you go.
- Take a tortilla and lay it in the sauce at the bottom of the pan, flip over to coat tortilla in enchilada sauce. Take the chicken-free strip mixture and spoon into the tortilla – about two spoonfuls.
- Roll tortilla up and place in pan seam side down.
- Repeat steps 5 and 6 with the remaining tortillas, adding more enchilada sauce if needed as you go.
- Once all tortillas are filled, cover them with the remaining 1 cup of cheese and any desired toppings.
- Bake in the preheated oven for 25-30 minutes or until cheese is completely melted.
- Let sit for 5 before serving.