Vegan Chik'n Enchiladas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 346.9
  • Total Fat: 16.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 923.3 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 8.8 g

View full nutritional breakdown of Vegan Chik'n Enchiladas calories by ingredient
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Number of Servings: 4


    Onions, raw, .25 cup, chopped (remove)
    Garlic, 2 cloves (remove)
    *Earth Balance Soy Garden Buttery Spread, 1 tbsp (remove)
    *Quorn Chicken-Style Recipe Tenders, 1 cup (remove)
    Green Peppers (bell peppers), 0.25 cup, chopped (remove)
    Oregano, ground, .25 tsp (remove)
    *Earth Balance Soy Garden Buttery Spread, 1 tbsp (remove)
    *Tortillas, MISSION, flour tortilla, 8 inch, 4 serving (remove)
    *Flour, white, .0938 cup (remove)
    Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup, 1 serving (remove)
    *Sour Cream (Tofutti - Better Than Sour Cream) Substitute, 2 tbsp (remove)
    *Daiya Mozzarella Style Shreds, 1/4 cup = 1 serving, 112 gram(s) (remove)


1. Preheat oven to 375 degrees F.
2. Saute onions and garlic in 1 tbs of butter. Stir in chicken, green peppers, and oregano
3. In separate saucepan, melt 1 tbs of butter and stir in flour. Cook for 1 minute, then gradually stir in the vegetable broth and cook until slightly thickened.
4. Add sour cream and remove from heat. Stir in 1/4 c. of the sauce in the chicken mix.
5. Dip each tortilla in sour cream mixture. Then fill each tortilla with 1/4 of the meat mixture and sprinkle a bit of cheese. Roll up and place in baking dish.
6. Once the dish is full, pour remaining sauce over tortillas. Sprinkle with cheese and any additional toppings.
7. Bake for 20 minutes.

Serving Size: Makes 4 Enchiladas

Number of Servings: 4

Recipe submitted by SparkPeople user MANKIE87.

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