Red Chili Vegan Enchiladas

red chili cover pic
I love these enchiladas! They were so rich and creamy and loaded with mouthwatering red chili flavor! If you’ve decided to try this recipe and are thinking of just buying a can of red chili sauce at the store, allow me to change your mind! The secret to making your enchiladas taste amazing is in the sauce you use. Store bought sauces don’t come close to the flavors you’ll get by simply making your own. For the rich and delicious red chili sauce my husband made, check back for my next post… šŸ˜‰

Ingredients

  • 12-15 organic corn tortillas (we used Mi Rancho brand)
  • 2 cups Daiya mozerella style shredded cheese
  • 2 cups red chili (homemade is best!)
  • 1 cup black beans and brown rice mixed
  • 1 1/2 cups sliced baby portobello mushrooms
  • 1/2 cups minced fresh cilantro
  • 1/3 cup minced red onion
  • mixed baby greens
  • garlic and onion powder
  • Olive oil spray

Instructions

1. In a glass baking dish, layer 3-4 corn tortillas. Depending on the shape of your dish, you may need to cut some tortillas in half to cover the corners.
2. Lightly spray olive oil with each layer of tortillas and then sprinkle garlic and onion powder on top.
3. Next, pour and cover red chili over corn tortillas until completely covered.
red chili layer2nd layer
4. Then layer some of the black beans and rice and some sliced mushrooms.
5. Now layer some mixed baby greens, cilantro, and red onion.
mushroom layergreens
6. Top with Daiya cheese and then some more red chili.
cheese layerlast layer
7. Repeat steps 2-5 for about 3-4 layers or depending on how much your making.
8. After your done layering, top with 3 or 4 corn tortillas and pour remaining red chili on top.
9. Cover and bake at 375 degrees for about 20-25 minutes.

Makes about 8 servings. Goes nice with a green leaf and cucumber salad! šŸ™‚

by Lupita Ronquillo, holistic nutrition writer

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