Vegan Green Chile Chick’n Enchiladas

This was another great mexican dish, super proud of it.


  • two packages of Tjs vegan chick’n stripsIMG_7106
  • 1 can drained black beans
  • 2 TBsp premade mexican spice mix
  • 2 cups spinach
  • tortillas
  • 1 can green enchilada sauce
  • 1/4 cup margarine
  • 1/4 cup flour
  • 1.5 cups beer
  • 1 cup vegan sour cream
  • 1 cup vegan cream cheese
  • daiya mozzarella
  • 1 tsp garlic powder
  • 1 cup pomegranate seeds
  • 1/4 cup red onions
  • 1 TBsp dried cilantro
  • 2 TBsp sugar
  • 1 TBsp lime juice

First fry the chick’n in some olive oil, adding the black beans after the chick’n has browned. Then stir in the mexican spice blend and wilt in the spinach. Set aside. IMG_7107

In a large sauce pan melt the margarine over medium heat, then whisk in the flour, then slowly add the beer. Whisk and turn to high. Add the green chile sauce. Once boiling add the sour cream and cream cheese, as well as garlic powder and some salt. Simmer for ten minutes.

In a large casserole dish spread some sauce. Then in your tortillas add the chick’n and bean mixture, top with a small amount of cheese, roll up and place face down. When done top this with the leftover sauce, another sprinkling of cheese, and bake at 400 for 20 minutes.

While this is baking mix together the pomegranates, cilantro, sugar, and lime juice.
Use this as well as some diced avocados to top the enchiladas once cooked.


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