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    Home » Recipes » Global Recipes

    Stacked Vegan Cheese Enchiladas

    Published: Jul 3, 2020 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Want to switch up your routine Mexican cuisine? Try this unique Stacked Vegan Cheese Enchilada recipe for a twist on the typical rolled type. The word enchilada literally means "filled with chile," and so it is supposed to be drenched in pure, red chile.  I've modified the recipe to use the tomato-based enchilada sauce, since cooking with pure, red chiles is not something that cooks outside the Southwest are likely to attempt. This simple and hearty dish is traditionally enhanced by a helping of refried beans and/or Mexican Rice on the side. Photos by Hannah Kaminsky.

    Recipe

    Stacked vegan cheese enchiladas

    Stacked Vegan Cheese Enchiladas

    This simple and hearty dish of enchildas is traditionally enhanced by a helping of refried beans and/or Mexican Rice on the side.
    5 from 1 vote
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    Course: Enchildas
    Cuisine: Southwestern / Mexican
    Diet: Vegan, Vegetarian
    Keyword: Vegan Cheese Enchiladas
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 239kcal
    Author: Veg Kitchen

    Ingredients

    • 12 corn tortillas as fresh as possible
    • Enchilada Sauce
    • ½ cup finely minced raw onion optional
    • 2 cups grated vegan cheese

    Garnishes

    • Shredded lettuce
    • Black olives
    • Diced tomatoes or halved cherry tomatoes
    US Customary - Metric

    Instructions

    • Preheat the oven to 400º F.
    • Arrange 6 tortillas on a parchment-lined baking sheet.
    • Pour a small amount of sauce over each, then sprinkle with the optional minced onion. Top with half of the grated cheese. Top with another tortilla and repeat the layers.
    • Place the plates in the oven for 10 minutes, or just until the cheese melts.
    • Allow the plates to cool a bit, then garnish with shredded lettuce and black olives.

    Nutrition

    Calories: 239kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 397mg | Potassium: 116mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

     

    Stacked vegan cheese enchiladas

    Stacked vegan cheese enchiladas

    • For lots more Southwestern-style recipes, go to A Southwestern Supper.

    This recipe was originally published on 28 July 2011.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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