Enchiladas Con Crema De Chile Recipe

Name: Enchiladas Con Crema De Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 4 chilies (Poblano or Pasilla); 3 tablespoons vegan butter; 5 garlic cloves; 1 cup frozen or fresh peas; 1 tablespoon vegetable bouillon granules; 1 1/2 1 1/2 cups almond milk or 1 1/2 cups rice milk; 3 tablespoons tofutti better-than-cream-cheese or 3 tablespoons Tofu Mock Cream Cheese - tofu mock cream cheese; Enchiladas; 8 corn tortillas; 1 medium onion, diced; 1 bell pepper, diced (red, green, or yellow); 1 1/2 avocados, diced; 1 1/2 cups portabella mushrooms (or any meat substitute ( tofu, seitan, vegan shrimp...etc); 1/2 tomatoes, diced; 1/4 cup canola oil; 1 tablespoon olive oil

Servings: persons

Sauce
4 chilies (Poblano or Pasilla)
3 tablespoons vegan butter
5 garlic cloves
1 cup frozen or fresh peas
1 tablespoon vegetable bouillon granules
1 1/2 1 1/2 cups almond milk or 1 1/2 cups rice milk
3 tablespoons tofutti better-than-cream-cheese or 3 tablespoons Tofu Mock Cream Cheese - tofu mock cream cheese
Enchiladas
8 corn tortillas
1 medium onion, diced
1 bell pepper, diced (red, green, or yellow)
1 1/2 avocados, diced
1 1/2 cups portabella mushrooms (or any meat substitute ( tofu, seitan, vegan shrimp...etc)
1/2 tomatoes, diced
1/4 cup canola oil
1 tablespoon olive oil

1
Sauce:
2
Wrap garlic cloves in foil. Add chiles and garlic into oven and set to broil. Roast the peppers for about 7 minutes, turn then roast an additional 7 minutes or until the skins blister. Watch carefully so they do not burn.
3
Cover roasted chiles with cloth or place in a paper bag. Allow them to sweat for about 15 minutes. (While waiting chop up ingredients for enchiladas).
4
Peel the chiles then remove the seeds and slice. Dice garlic. Melt butter in saucepan over medium heat add garlic and saute for about 3 minutes, add peas, roasted chiles, tofutti and veggie granules and mix for 3 minutes.
5
Stir in the soymilk and let it simmer for 5 minutes.
6
Allow to cool for a bit then place mixture in a blender to puree or use emulsion blender. Add salt to taste.
7
Enchiladas:
8
Mix diced avocados and 1/4 of the diced onion in a bowl. Add salt to taste and refrigerate for later.
9
In a skillet saute the remaining diced onion with olive oil until transparent, add in bell peppers, tomato and meat substitute saute for another 5 or 6 minutes.
10
Add in 1/2 cup of sauce and let it simmer for 3 minutes.
11
Heat canola oil in a small skillet. Add 1/2 cup of sauce in a bowl. Using tongs dip tortilla into hot oil and then drop into bowl with sauce. Repeat this until all tortillas are in the bowl with sauce.
12
Assembly:
13
Add 1 spoonful of avocado mix and 2 spoonfuls of sauteed mixture, and then roll. Once done wrapping all enchiladas cover them with remaining sauce.
14
Garnish with green onions, cilantro, minced bell pepeprs or whatever you have - Enjoy!

941

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Sauce, 4 chilies (Poblano or Pasilla), 3 tablespoons vegan butter, 5 garlic cloves, and more.

Yes, Enchiladas Con Crema De Chile falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Enchiladas Con Crema De Chile

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions