Sour Cream Chick'n Enchiladas
I am a born and raised Texan which means your girl has eaten her fare share of Tex-Mex over the years. One of my favorite dishes to get at my family's favorite Tex-Mex joint was Sour Cream Chicken Enchiladas. From what I understand, this is far from a traditional dish, which is not hard to believe, but it is delicious nonetheless and I really wanted to share this recipe with you all before Hispanic Heritage Month ends.
I would also be remiss if I didn't use my platform, small as it may be, to remind you that horrendous things are happening to our Mexican brothers and sisters at the US border, so please don't forget to use your voice and vote for change this November. We cannot sit by and let these crimes against humanity to persist on our soil.
I will probably lose some followers for my above statement and I am 100% okay with that. I already lost a good chunk of people when I spoke out in support of BLM on my social media accounts and if someone chooses to no longer follow me because I believe in human rights and equality for all, then I'm truly not sorry to see them go.
If you are still reading and want to help families at the border please click here.
Now, back to the food! I'm super excited for you guys to try this recipe.
Just out of the oven.
Chick'n, spices and onions sautéing just before adding diced green chiles.
All Rolled up and ready for the sauce.
Saucy and ready for the oven!
Makes 8 Enchiladas. 145 Cal. per serving with sauce.
130 g Diced White Onion (about 1/2 large onion)
2 tsp Ground Cumin
1 tsp Chili Powder
1/4 tsp Smoked Paprika
4 Tbsp Diced Green Chiles (canned)
82 g Unsweetened, Plain Vegan Yogurt (I used Forager)
Salt to taste
42 g Raw Cashews (about 1/3 cup)
1 cup water
3 Tbsp Nutritional Yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
1/4 tsp smoked paprika
4 Tbsp diced green chiles (canned)
100 g unsweetened, plain vegan yogurt
Salt to taste
8 flour tortillas (I use La Banderita Carb Counter Snack Size)
Cilantro for garnish
1 thinly sliced Jalapeño for garnish
1/4 cup finely diced white onion for ganish
Preheat oven to 400F and Lightly spray a 6x11 baking dish and set aside.
Rehydrate the soya chunks by pouring boiling water oven them and stirring occasionally until tender.
Once tender, drain well and squeeze out excess water with hands. Transfer to a food processor and pulse until the chunks resemble shredded chicken.
Heat a large non stick pan over medium-high heat and spray with cooking spray. Sauteé until beginning to turn translucent.
Pour chick'n into the pan with the onions and add seasonings and chiles. Cook for about 5 minutes, adding small amounts of water as needed to prevent sticking.
Turn off heat and add yogurt. Stir and set aside to cool slightly. Taste and add salt as needed.
Rinse food processor and add all sauce ingredients except yogurt and chiles.
Process on high until totally smooth.
Pour mixture into a sauce pan and heat over medium heat until simmering.
Stir and simmer until the mixture has reduced and thickened up to queso consistency.
Remove from heat and fold in yogurt and chiles. Taste and add salt as needed.
Divide filling into 8 equal portions (about 1/4 cup) and fill and wrap tortillas, placing them seam down in the baking dish as you go.
Once all 8 enchiladas are filled, cover with sauce and garnish with raw white onion and sliced jalapeños if you would like some extra spice.
Bake for about 15 minutes, or until sauce is bubbling and has thickened. (See first photo for reference)
Carefully remove from oven, and plate. Garnish plate with fresh cilantro. Serve with rice and beans if desired.