On September 25th I tried for the first time to make Vegan Enchiladas
Keep in mind that I had never made regular Enchiladas
So I was very curious how it would come out
In the end, I loved them,
These were a sort of experiment because on September 27th
We (The Family) were having a September Birthday get together
My Bday being on the 26th, and my brother in law’s on the 20th
Being they came out good, I made them for the gathering as well
As it was a Mexican Theme
There were slight differences in the two days ingredients, which I will indicate
Corn Tortillas (At least a dozen to be safe, or more if needed)
White Vegan Cheese (The first batch had a Vegan version of Mozzarella slices (Think American Cheese, but white))
Shredded White Vegan Cheese (I only used this in combination with the slices in the second batch)
Tomato Sauce (Just straight tomato sauce, salted, or non salted, your choice. I don’t use salted)
Onions (2 to 6 depending on how much you’re making)
Fresh Garlic (Maybe 2 to 4 cloves, depending on how much you’re making)
Fresh Broccoli (I used Broccoli in the first batch, Fresh Spinach in the second batch)
Pinto Beans (We soaked and cooked ours, but canned is fine)
Frozen Corn (Fresh would be even better)
I suspect this dish would be good with Basil as well, but I’m not all that familiar with it, so I will have to try it out
As I pretty much roughed it when making these, the only thing I saw in a recipe that I peaked at online was to saute onions and garlic, so I did. The rest of the recipe was guesstimation.
I will say that I added the content of the Enchilada ingredients individually, as opposed to mixing them all together and putting them in together. This is totally up to you.
- Preheat the oven at 375
- Saute Onions & Fresh Garlic (Just cut onions and garlic, and place them on skillet. Then douse them in Olive Oil, and heat on Medium. Quantity depends on how many Enchiladas you’re making, but it should be 1 to 3 Onions, and maybe 2 cloves of Garlic) Remove before or around when the onions start to brown.
- Coat baking pans (Mine were blue glass casserole looking pans) with Olive Oil
- Coat baking pans with a layer of Tomato Sauce
- Sprinkle Chili Powder over the sauce (The amount is up to you, depending how spicy you want it)
- Sprinkle Garlic Powder over the sauce
- Heat Tortillas (The method I use for this, is just something I do. I’m not sure how traditional Enchilada makers do this) – A) Place tin foil over 1 or 2 cookie sheets, depending on how many Enchiladas you are making. B) Run water over the Corn Tortillas that you are using (Once again depending on how many Enchiladas you’re making, but enough Tortillas to cover the cookie sheet (‘s) C) Once the oven is Preheated place the cookie sheets in the oven. D) Take them out once they’re a little soft (Not so soft that they’re sticking to the tin foil, though they may a little, but soft enough to work with in the Baking Pan. Probably 5 or so minutes, don’t over cook them, under cooking them is fine, you just need them bendable)
- Place Tortillas In Baking Pan (‘s) (In a position so they’re next to each other, but not flat. They need to be curved in a way so you can fit many next to each other, but also that you’re still able to fill them with Ingredients. Maybe 6 or so per pan, depending on space)
- Fill Enchiladas With Ingredients (Once again, depending on whether you blend all the Enchilada Content together, or add it separately.) A) Add Cooked Pinto Beans (Like I say, we made ours from scratch previously, but canned is fine) Not too many, you need space for the rest of the Enchilada Content. B) Add some Sauteed Onions & Garlic (This stuff makes the recipe I think) Once again, not too much, more Enchilada Content to come. C) Add some Frozen (Or Fresh) Corn D) Add either Broccoli (I cut shreds of it off the Crown of the Broccoli), or Spinach (Depending on which you’d like. We used Broccoli in our First Batch, & Spinach in our Second) E) OPTIONAL; Add some Shredded Vegan Cheese Inside (We did this with our Second Batch, not our First)
- Add Slices Of Vegan Cheese (Lay several Vegan Cheese Slices over the top of the Enchiladas. Maybe 4 to 6 Per Baking Pan.
- Lay Flay Corn Tortillas Over Enchiladas (As many as you can, maybe 3 to 5)
- Poor Layer Of Tomato Sauce Over Flat Tortillas (Not too heavy, just a layer)
- Sprinkle More Chili Powder Over Enchiladas OPTIONAL; This totally depends on how spicy you want these.
- Cover The Top With Vegan Cheese (Shredded if you’ve got it, otherwise more Slices)
- Add Olives (Cut some Olives in half, and place them all over the top of the Enchiladas)
- Place In Oven (At this point you Cover them with Tin Foil, and Cook Them For 15 Minutes. Then take the foil off, and cook them for 10 More Minutes. So a total of 25 Minutes)
Wola, Vegan Enchiladas. I highly recommend Guacamole, Salsa & Vegan Sour Cream on top. But it’s definitely not necessary.
I Hope you Enjoy!
Until Next Time
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