Perfect for weeknight dinners, family gatherings, or whenever you’re craving something hearty and comforting, these enchiladas are sure to become a favorite at the table.
Chick’n Mushroom Enchiladas
Description
These Chick'n Mushroom Enchiladas are warm, comforting, and packed with savory flavor.
Tender plant-based chick'n is sautéed with earthy mushrooms, garlic, onion, and kale, creating a hearty filling that's both satisfying and delicious.
Everything is wrapped in soft tortillas, layered with a creamy enchilada sauce, and topped with melty vegan cheese, then baked until bubbly and golden.
The result is a cozy, crowd-pleasing dish that brings all the classic enchilada comfort, completely plant-based.
Ingredients
Instructions
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Heat the oil in a large skillet over medium heat. Add the Gardein cutlets and cook until browned, about 4 minutes per side. Remove the cutlets from the pan and cut them into small pieces. Set aside.
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Add the onion to the same skillet and sauté over medium heat until soft, about 3 minutes.
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Add the garlic and sauté for an additional minute.
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Stir in the chick'n pieces, mushrooms, kale, and oregano. Cook, stirring often until the mushrooms are tender, about 8-10 minutes.
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Add the wine (or broth) to deglaze the pan, getting up all the stuck-on bits from the bottom. Season the mixture with salt and freshly ground pepper to taste.
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In a saucepan over medium heat, combine the enchilada sauce and cream cheese, stirring continuously, until the cheese has melted and the sauce begins to simmer. Then remove the sauce from the heat.
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Pour 1/2 cup of sauce into a 13 x 9-inch baking dish, covering the bottom with a thin layer.
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Begin assembling the enchiladas by spooning 1/8 of the filling into each flour tortilla with about 1 ounce of the vegan cheese shreds.
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Roll the tortillas and place them in the baking dish, seam-side down.
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Pour the remaining enchilada sauce over the tortillas, then sprinkle the top with the remaining cheese.
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Bake at 350° for 25 to 30 minutes, until hot and bubbly.
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Remove the pan from the oven. Let stand for 5 to 10 minutes before serving.Â
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Top with fresh parsley or cilantro if desired.
Nutrition Facts
Servings 4
Serving Size 2 enchiladas
- Amount Per Serving
- Calories 436kcal
- % Daily Value *
- Total Fat 18.7g29%
- Saturated Fat 4.9g25%
- Sodium 920mg39%
- Potassium 560mg16%
- Total Carbohydrate 41.8g14%
- Dietary Fiber 5.6g23%
- Sugars 5.2g
- Protein 26.4g53%
- Vitamin A 2140 IU
- Vitamin C 14 mg
- Calcium 240 mg
- Iron 3.6 mg
- Vitamin D 2.1 mcg
- Vitamin E 1.8 mg
- Vitamin K 32 mcg
- Vitamin B6 0.36 mg
- Folate 108 mcg
- Magnesium 72 mg
- Zinc 1.8 mg
- Selenium 20 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
