Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas

So I recently saw a friend story a version of these Enchiladas on the gram. I thought wow these are really easy to make and I’ve never thought to make Enchiladas with a Verde Sauce. So naturally I had to make a Vegan version. These are delicious and really easy to throw together on a busy week night. I used a Vegan Chicken but you can certainly opt for a different mock meat or keep them whole food with just beans and veggies.

The mixture will fill (8) 8” Tortillas so it serves about 3 - 4

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Ingredients

8 Flour Tortillas

16 oz jar of Salsa Verde of your choice ( I used an Organic Roasted one from Wholefoods Brand)

1/2 cup Onion chopped

2 cups of Baby Spinach roughly chopped

15 oz of Refired Beans (I used Red Kidney from Better Beans)

10 oz Vegan Chicken ( I used No Evil Foods)

2 oz of Mild Green Hatch Chilies

1/2 cup of Water

1 tsp of Poultry Seasoning

1 tsp of Chicken-less Seasoning Salt (from Trader Joe’s you can easily just sub onion & garlic )

1/2 tsp of Chili Powder

Pepper to taste

1/2 package of Follow Your Heart Pepper Jack Cheese finely grated

Garnish with chopped Cilantro

Directions

1. Sauté the Onions until translucent

2. Roughly chop the Chicken and add it along with the Hatch Chilies. Continue to cook on Med- Low heat

3. Add in the Refried Beans and Seasonings and continue to cook for 8 -10 minutes. Add water as needed to loosen the mixture

4. Lastly, add the chopped Spinach and continue to cook until the Spinach is slightly wilted

5. Fill each Tortilla with about 3 heaping Tbsp or more of the Chicken mixture and fold the Tortilla in on itself to cover the filling

6. Place the filled Tortillas folded side down in a lightly greased baking dish.

7. Pour the Salsa Verde over the top of the Tortillas and sprinkle with the grated Pepper Jack Cheese

8. Bake at 375 for 20 - 22 minutes or until the cheese is completed melted and slightly browned

Serve with Vegan Sour Cream & pickled Jalapeños