If you’ve ever been to a grocery store while green chilis are tumbling around in a huge black roaster, you’ll know the smell of late summer. Roasted-e, chile-e, DAMN DELICIOUSNESS! Every year during August and September, you can find Hatch Green Chilis in mountains in pretty much every grocery store (well, at least that’s the case in Arizona).
Since they are a seasonal chili (you can buy them in cans or frozen but it’s really NOT the same as fresh ones) having them is sort of a delicacy. Green Chili chicken enchiladas were a delicacy for me because my mom would only make them during this time of year. They were SO GOOD!
So of course I was craving them but I couldn’t ask my mom to make them for me because she wouldn’t have any idea how to make them without using chicken, cheese, or Campbell’s cream of mushroom (which contains dairy, sorry mom). I also couldn’t ask her to make them for me ’cause I’m twenty something and I should be making my own damn enchiladas. HAHA!
So veganizing this childhood dish of mine took some thought and it was actually really fun having to be creative with cooking. My mom uses Campbell’s cream of mushroom in her enchilada recipe to give them a richer, creamier taste. So, I didn’t quite know what can cheaply replace Campbell’s cream of mushroom… but then Zack suggested something and it worked out perfectly!
You might be thinking; “Christy, how the hell do you make green chili chicken enchiladas without using chicken?” well I will show you how. I can also bet that you won’t taste the difference between the vegan ones and the non-vegan ones. Your mom will love them. Your tia will love them. Your nana will love them. Your whole darn family will love them!
If you like this recipe or completely hate it, let me know by commenting below. ¡Salud!
P.S. if you need to save time, you can make this into a casserole by layering the ingredients: tortillas on bottom, ‘chicken’ filling in the middle, layer more tortillas on top and cover with green chilis, cheese, and/or more sauce.
Enchiladas Verdes (Green Chili ‘Chicken’ Enchiladas Vegan)
- 11 Hatch Green Chilies*
- One Dozen Corn Tortillas
- 1 bag Beyond Meat Grilled Chicken Strips
- Daiya Pepperjack Style Shreds (optional)
- ~12 Mushrooms
- 1/2 Red Onion
- 1 Pack of Silken Tofu
- Black Olives
- Green Onions
- 1/4 cup Vegetable Broth
- 1/2 tblspn Onion Powder
- 1/2 tblspn Garlic Powder
- Pepper & Salt
- Place Green Chilis on a pan and place in oven on ‘High Broil’ for about 7-10 minutes or until charred. Once charred, put chilis in plastic bags to steam for about 5-10 minutes. Peel the skin off the chilies, remove seeds, and thinly slice.
- To start the sauce, finely chop the mushrooms and red onion. Heat up a pan, add olive oil and sauté the mushrooms and red onion until onions are translucent.
- Add silken tofu to a blender, add vegetable broth, onion powder, garlic powder, pepper & salt. Blend until smooth, then place the mixture in a large saucepan with the sautéed onions and mushrooms.
- Cut chicken strips into cubes and add them to the sauce.
- Heat up pan with oil on medium-high heat and place sliced green chilis, chicken sauce mixture close and a clean plate next to the stove so you easily have everything within your reach. Take out baking pan to put your rolled enchiladas on.
- Once oil is hot, place one tortilla on its side for a few seconds, flipping in between. Remove from oil and fill it with a scoop of the chicken mushroom mixture and as much green chili as you wish*
- Once baking sheet is full, sprinkle cheese over the enchiladas, more green chilis*. Then cover with foil and bake for 30 minutes.
- Add cilantro, black olives, and green onions to serve.