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    Home » Recipes » Global Recipes

    Vegan Cheese Enchiladas with Salsa Verde

    Published: Jul 28, 2011 · Updated: Apr 7, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Made with distinctively flavored green tomatillo sauce (salsa verde), these simple enchiladas need little other embellishment. Serve with Beer-Stewed Pinto Beans (Frijoles Borrachos) and a big salad. Photos by Hannah Kaminsky.

    Recipe

    Vegan Enchiladas with Salsa Verde

    Vegan Cheese Enchiladas with Salsa Verde

    Made with distinctively flavored green tomatillo sauce (salsa verde), these simple enchiladas need little other embellishment.
    5 from 1 vote
    Print Pin Rate Email
    Course: Main dish, Side Dish
    Cuisine: Southwestern / Mexican
    Diet: Vegan, Vegetarian
    Keyword: how to make enchiladas, Vegan Cheese Enchiladas, vegan enchiladas
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 to 6
    Calories: 360kcal
    Author: Veg Kitchen

    Ingredients

    • 12 corn tortillas
    • 2 cups or so sautéed chopped mushrooms green and/or red bell pepper, yellow summer squash, or a combination
    • 2 cups grated vegan cheese
    • Salsa Verde homemade or store-bought

    Garnish

    • Shredded lettuce
    • Chopped tomatoes
    • Black olives

    Instructions

    • Preheat the oven to 400º F.
    • Briefly heat each tortilla on a medium-hot dry skillet until softened. If the tortillas seem inflexible, sprinkle each with a few drops of water before heating.
    • Spoon a small amount of the sautéed vegetables down the center of each tortilla, followed by a light sprinkling of the cheese. Roll them up and place them seam side down in a lightly oiled large shallow baking pan. Repeat with the remaining tortillas. Spoon the sauce evenly over them and top with any remaining grated cheese.
    • Bake for 10 to 12 minutes, or until the cheese is bubbly.
    • Arrange 2 or 3 enchiladas on each plate and garnish with the lettuce, tomatoes, and olives. Serve at once.

    Nutrition

    Calories: 360kcal | Carbohydrates: 50g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 598mg | Potassium: 298mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

     

    Vegan Cheese Enchiladas with Salsa Verde

    Vegan Cheese Enchiladas with Salsa Verde2

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

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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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