Chick’n Mushroom Enchiladas

Prep Time 10 mins
Cook Time 60 mins
Total Time 1 hr 10 mins
Courses:
Difficulty: Intermediate
Cooking Temp: 350  F
Servings: 4
Best Season: Suitable throughout the year
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
  • 2 tablespoons extra virgin olive oil
  • 2 plant-based chick'n cutlets (I used Gardein)
  • 1/2 cup onion (chopped)
  • 2 cloves of garlic (minced)
  • 1 1/2 cups portabella mushrooms (finely chopped)
  • 1 cup kale leaves (finely chopped)
  • 1/2 teaspoon oregano
  • 1/4 cup dry white wine (can substitute vegetable stock)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 15 ounces enchilada sauce (jarred or homemade)
  • 8 ounces vegan cream cheese
  • 8 flour tortillas
  • 10 ounces vegan cheddar or Monterey jack cheese (shredded)
  • 1/4 cup fresh parsley or cilantro (for garnish)
Instructions
  1. 1

    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.

     

  2. 2

    Add the onion to the same skillet and sauté over medium heat until soft, about 3 minutes.

  3. 3

    Add the garlic and sauté for an additional minute.

  4. 4

    Stir in the chick'n pieces, mushrooms, kale, and oregano. Cook, stirring often until the mushrooms are tender, about 8-10 minutes.

     

  5. 5

    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.

     

  6. 6

    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.

     

  7. 7

    Pour 1/2 cup of sauce into a 13 x 9-inch baking dish, covering the bottom with a thin layer.

     

  8. 8

    Begin assembling the enchiladas by spooning 1/8 of the filling into each flour tortilla with about 1 ounce of the vegan cheese shreds.

  9. 9

    Roll the tortillas and place them in the baking dish, seam-side down.

     

  10. 10

    Pour the remaining enchilada sauce over the tortillas, then sprinkle the top with the remaining cheese.

     

  11. 11
    Chick'n mushroom enchiladas

    Bake at 350° for 25 to 30 minutes, until hot and bubbly.

     

  12. 12

    Remove the pan from the oven. Let stand for 5 to 10 minutes before serving. 

     

    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.

Keywords: vegan chick'n mushroom enchiladas recipe.
Read it online: https://sproutfulkitchen.com/recipe/chicken-mushroom-enchiladas/