Vegan Chicken Enchiladas

Total time1 hr 5 min

Prep time25 min

Cook time40 min

4.5

(26)

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Ingredients

4 servings

For the enchilada sauce

2 tbsp garlic-infused oil, divided
½ cup scallion greens, thinly sliced
2 tbsp tomato paste
2 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
¼ tsp cayenne pepper
1 can (14 oz) crushed tomatoes
1 cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ tsp salt

For the filling

1 ½ lb boneless, skinless chicken breasts
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
½ tsp salt
¼ tsp black pepper
½ cup scallion greens, thinly sliced
1 can (4 oz) diced green chiles, drained
1 cup cheddar cheese, shredded, divided
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

For assembly

8 corn tortillas (6-inch)
1 cup cheddar cheese, shredded
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

For serving

2 tbsp scallion greens, thinly sliced (optional)
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Season the chicken breasts on both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5 minutes per side, until golden on the outside. Reduce the heat to medium-low, cover, and cook for an additional 8–10 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred it into bite-sized pieces using two forks.

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