Green Chile Enchilada Casserole | This Savory Vegan
This vegan Green Chile Enchilada Casserole is made with a dairy-free sour cream sauce, lots of veggies, soyrizo, beans and flour tortillas!
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12 ounces broth I used vegan chicken broth
1 4-ounce can green chiles
12 ounces vegan sour cream I got mine at Trader Joe's
2 tablespoons vegan cream cheese I used Kite Hill
2 tablespoons oil
2 bell peppers diced
1 yellow onion diced
1 packet taco seasoning
6 ounces soyrizo crumbled
1 tablespoon chipotles in adobo optional
1 15-ounce can black beans drained and rinsed
1 15-ounce can refried beans
4 8-inch flour tortillas cut in triangles
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music by Dyalla Swain
GREEN CHILE CHICKEN ENCHILADAS 3 WAYS: flat, rolled & in a casserole
These green chile chicken enchiladas are so delicious, you'll want to make them all the time. And when you do, you can now prepare them 3 different ways: flat, rolled & in a casserole. It starts with a creamy sauce that you can make with mild green chile or fire hot chile, depending on how you like it. (I like my chile hot enough to let me know that it's there, but not so hot where I can't enjoy it.) If you're feeding kids, go with mild. I like to roast and peel my own chile every year and keep plenty in the freezer. But I didn't do that this past year, so I'm making do with chile from a can. No worries, it's still scrumptious.
It's a little difficult to specify exact amounts of each of the ingredients, because it really depends on how many enchiladas you want to make and how much you love cheese and onion. The sauce is enough for a large dish of rolled enchiladas or a large casserole. Should you only make a few, put the leftovers in the fridge, and heat it up the following morning and pour it over eggs. It's the breakfast of champions! In my home state of New Mexico, it's actually quite common to fry an egg and put it on top of your enchiladas. When the yolk runs over it, there't nothin' like it!
That said, here's a list of ingredients for these Green Chile Chicken Enchiladas. But I'm not going to bother with exact amounts on some of the items.
Corn tortillas (or large bag of tortilla chips)
shredded chicken (typically 3 breasts cooked, or you can grab and shred a rotisserie chicken from the supermarket and save yourself some time.)
1 10-ounce can cream of chicken (plus 1 can water)
1 10-ounce can cream of mushroom (plus 1 can water)
green chile (approx. 1/2 to 3/4 cup)
shredded cheese (go with mild cheddar, colby jack, or muenster)
chopped onion
canola or vegetable oil for frying
Flat, rolled, or in a casserole, you can't go wrong with this recipe. Hope you like it! For more recipes, follow me on Instagram @marcyinspired.
Chicken and Green Chili Enchilada Casserole - Savory
This 5-ingredient casserole features your favorite enchilada ingredients: Shredded chicken, tortillas, zesty green chiles, and a whole lot of cheese.
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