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These vegan Green Chili “Chicken” Enchiladas are a must-try: flavorful, satisfying, and simple to prepare. Enchiladas are versatile — perfect for breakfast, lunch, or dinner — and this recipe transforms a classic into a plant-based favorite. For the chicken substitute I used Sweet Earth Mindful Chik’n, a soy-based, gluten-free, non-GMO product that replicates chicken texture very well. You can also use mushrooms or jackfruit if you prefer other plant-based options. Scroll down to the recipe for more serving and substitution ideas.
I became vegan in 2011 and saw how much perceptions have changed since then. Back then, people often didn’t understand veganism; now it’s much more common to meet folks who are vegan or curious about going vegan. That shift didn’t happen overnight. Conversations about animal agriculture, documentaries, and the health benefits of plant-based eating helped, but the biggest factor has been food that actually tastes good. If plant-based dishes are delicious and filling, people are more likely to try and adopt them. There are now many excellent vegan products—chicken alternatives, ground meat substitutes, vegan cheeses—and creative ways to remake beloved classics. I even wrote a cookbook about veganizing soul food to show how familiar dishes can be made plant-based.
These Green Chili Chicken Enchiladas will appeal to vegans and meat-eaters alike. The filling combines pinto beans and vegan chik’n for a hearty texture and satisfying bite. If you opt not to use a vegan chik’n product, try oyster mushrooms for a meaty texture or shredded jackfruit for a pulled-chicken feel. This dish freezes well, so consider doubling the batch to have ready-to-bake enchiladas for potlucks or cookouts.
Green Chili Chicken Enchiladas
Ingredients
Green Chili Enchilada Sauce
- 1 tablespoon oil
- 1/2 cup diced yellow onion
- 1/2 jalapeño, seeded and minced
- 2 garlic cloves, minced
- 1 1/2 tbsp white flour (use chickpea flour for gluten-free)
- 1/2 cup water
- 2 cups roasted chopped green chilies (including the liquid)
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tsp sugar
- 1 tbsp white vinegar
- 2 tbsp fresh lime juice, plus extra for garnish
Enchilada Filling
- 1/2 cup diced yellow onion
- 1 package Sweet Earth Mindful Chik’n or 3 cups sliced mushrooms, or 2 cans drained and shredded jackfruit
- 1 (15 oz) can pinto beans, drained and rinsed (about 2 cups)
- 1/2 tsp salt
- 8 wheat tortillas (use gluten-free if needed)
- 1/2–1 cup vegan cheese (I used Follow Your Heart vegan mozzarella shreds)
- Fresh cilantro for garnish
Instructions
Green Chili Enchilada Sauce
- Warm the oil in a saucepan over medium-high heat.
- Add the onions, jalapeño, and garlic and sauté until the onions are translucent and golden, about 3 minutes.
- Sprinkle the flour into the pan, stir, and allow it to toast for about 30 seconds.
- Pour in the water and use a wooden spatula to deglaze the pan.
- Add the chopped green chilis with their liquid, salt, pepper, and sugar. Stir and cook for 5 minutes.
- Stir in the vinegar and lime juice. Taste and adjust salt as needed.
- Remove from heat and cool until safe to blend, or use an immersion blender. Blend until smooth.
Enchilada Filling
- Warm a little oil in a saucepan over medium-high heat.
- Add the onion and sauté until translucent and golden.
- Add the Mindful Chik’n (or mushrooms/jackfruit) and cook about 5 minutes, until it begins to brown.
- Stir in the pinto beans and salt, then remove from the heat.
Assemble
- Preheat the oven to 350°F (or 400°F if you like crispier edges).
- Place a tortilla on a plate and spoon about 2 tablespoons of the enchilada sauce onto it, spreading it over the surface.
- Top with about 1/2 cup of the filling and a sprinkle of vegan cheese.
- Roll the tortilla and place it seam-side down in a baking dish. Repeat with remaining tortillas and filling.
- Pour the remaining green chili sauce over the rolled enchiladas and top with more vegan cheese.
- Bake for 20 minutes, until heated through and the cheese is melty.
- Serve garnished with cilantro and fresh lime wedges.
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