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Vegan Chicken Enchiladas Recipe

Dive into a world of flavor with our sensational Vegan Enchiladas recipe! Bursting with vibrant colors and tantalizing spices, these enchiladas are a celebration of plant-based goodness. Whether you’re a seasoned vegan or simply looking to add more meatless marvels to your menu, this dish promises to satisfy every craving. Get ready to elevate your dinner game and embark on a culinary journey that’s as delicious as it is compassionate. Let’s roll!

Ingredients

  • 3 cans of Loma Linda CHIK’N, drained
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 bell peppers (any color), diced
  • 2 cups corn kernels (fresh or frozen)
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 2 cans (15 oz each) enchilada sauce
  • 2 cups vegan Mexican blend cheese, shredded
  • 12 small corn or flour tortillas
  • Salt and pepper, to taste
  • Optional toppings: diced avocado, chopped cilantro, sliced jalapeños, vegan sour cream

Directions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
  3. Add the minced garlic and diced bell pepper to the skillet. Cook for an additional 2-3 minutes until the peppers are tender.
  4. Stir in the CHIK’N, corn kernels, and black beans. Season with salt and pepper to taste. Cook for another 3-4 minutes until everything is heated through.
  5. Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish, spreading it out evenly.
  6. Warm the tortillas in the microwave or on a skillet until they are pliable. Spoon a generous amount of the CHIK’N and vegetable mixture onto each tortilla, then roll them up tightly and place them seam-side down in the baking dish.
  7. Pour the remaining enchilada sauce over the top of the rolled enchiladas, spreading it out evenly. Sprinkle the shredded vegan Mexican blend cheese over the top.
  8. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
  9. Remove the foil and bake for an additional 5 minutes to lightly brown the cheese.
  10. Serve the enchiladas hot, garnished with diced avocado, chopped cilantro, sliced jalapeños, and a dollop of vegan sour cream if desired.

Enjoy your delicious and satisfying vegan CHIK’N enchiladas, perfect for a flavorful Mexican-inspired meal!

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