Vegetarian Chicken Enchiladas
Dive into a wholesome twist on a Tex-Mex favorite with these vegetarian chicken enchiladas! This vibrant recipe combines plant-based chicken strips with nutrient-packed vegetables like zucchini, red bell peppers, black beans, and sweet corn, all seasoned with a smoky blend of cumin, chili powder, and oregano. Wrapped in soft flour tortillas, smothered in zesty enchilada sauce, and topped with gooey melted Mexican blend cheese, these enchiladas deliver satisfying flavor while being entirely meat-free. Ready in under an hour, this dish is perfect for a quick weeknight dinner or a crowd-pleasing party spread. Garnished with fresh cilantro, they’re as beautiful as they are delicious—a must-try for lovers of hearty vegetarian comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 units garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned corn, drained
- 12 ounces plant-based chicken strips
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 8 units flour tortillas
- 2 cups enchilada sauce
- 2 cups shredded Mexican blend cheese
- 0.25 cup fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another minute.
Add the diced red bell pepper and zucchini to the skillet, stirring occasionally for about 5 minutes until they are soft.
Mix in the black beans, corn, and plant-based chicken strips. Season the mixture with cumin, chili powder, oregano, salt, and black pepper.
Cook the mixture for about 5 minutes, until the plant-based chicken strips are heated through.
In a baking dish, spread 1/2 cup of the enchilada sauce on the bottom.
Fill each tortilla with about 1/2 cup of the vegetable and plant-based chicken mixture. Roll up the tortillas and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the shredded Mexican blend cheese over the top.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2852 mg | 124% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 8.8 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 641 mg | 49% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
