Enchiladas Con Crema De Chile

Jun 03, 2023June 3, 20230 1
Enchiladas Con Crema De Chile Recipe
in Mexican

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 chilies ( Poblano or Pasilla )
3 tablespoons vegan butter
5 garlic cloves
1 cup frozen or fresh peas
1 tablespoon vegetable bouillon granules
1 1/2 1 1/2 cups almond milk or 1 1/2 cups rice milk
3 tablespoons tofutti better-than-cream-cheese or 3 tablespoons < a href= '' https : //www.geniuskitchen.com/recipe/tofu-mock-cream-cheese-231173/ '' > Tofu Mock Cream Cheese < /a > - tofu mock cream cheese
8 corn tortillas
1 medium onion , diced
1 bell pepper , diced ( red , green , or yellow )
1 1/2 avocados , diced
1 1/2 cups portabella mushrooms ( or any meat substitute ( tofu , seitan , vegan shrimp ... etc )
1/2 tomatoes , diced
1/4 cup canola oil
1 tablespoon olive oil

Nutrision Information

Servings Per Recipe
4
Calories
576
Sugar
7g
Fat
40g
Enchiladas Con Crema De Chile are a classic Mexican dish with a creamy and slightly spicy flavor. Traditionally made with chicken or beef, this recipe puts a vegan and dairy-free twist on the classic dish. The creamy chili sauce is the star of this dish, made with roasted chilies, garlic, almond or rice milk, and tofu mock cream cheese. The filling is customizable, with options like portabella mushrooms or vegan shrimp. Served with a side of rice and beans, these enchiladas are a comforting and satisfying meal to enjoy any night of the week. This easy-to-follow recipe will guide you through the steps to make this delicious and healthy meal in the comfort of your own kitchen.

Instructions

1.Roast the chilies on a gas stove or under the broiler until the skin is completely blackened, then transfer them to a plastic bag and let them rest for 10 minutes.
2.Peel the blackened skin off the chilies and remove the seeds and stem.
3.In a blender, puree the chilies, garlic cloves, vegan butter, peas, vegetable bouillon granules, almond or rice milk, and tofu mock cream cheese until smooth.
4.Preheat oven to 350°F.
5.In a skillet, sauté the onions, bell pepper, and mushrooms with canola and olive oil until soft and tender. Set aside.
6.In another skillet, cook the tortillas until soft.
7.Place a spoonful of the vegetable and mushroom mixture in the center of each tortilla. Roll the tortilla into a cylinder shape and place seam side down in a greased baking dish.
8.Pour half of the creamy chili sauce over the enchiladas.
9.Bake for 25-30 minutes, or until the enchiladas are warm and the edges are slightly crispy.
10.Garnish the enchiladas with the remaining sauce, diced tomatoes, diced avocado, and a sprinkle of cilantro. Serve and enjoy!

PROS

Enchiladas Con Crema De Chile are a delicious and flavorful Mexican dish that can be made vegan and dairy-free.

The creamy chili sauce is made with almond or rice milk and tofu mock cream cheese, making it a healthier alternative to traditional cream-based sauces.

These enchiladas can be customized with any filling, making them a versatile and easy meal to prepare.

CONS

Corn tortillas can be high in calories and carbs, so these enchiladas should be enjoyed in moderation as part of a balanced diet.

The creamy sauce has a rich flavor, so a little goes a long way to satisfy your taste buds.

HEALTH & BENEFITS

The chilies in this recipe are packed with vitamins A and C, which are important for healthy skin and immune function.
Peas are high in protein and fiber, which can help keep you full and energized throughout the day.
Avocado is a good source of heart-healthy monounsaturated fatty acids, which can help reduce inflammation in the body.

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