Vegan chick’n enchiladas with a sour cream, green chile sauce

This takes about 10 minutes of prep time and about 45 minutes of cooking time. Makes 10 (large tortillas) or 16 (smaller tortillas) enchiladas. Should be enough for 6 people.


  • 1 package of Soy Curls*
  • 3 Tbls vegan butter
  • 3 Tbls A/P flour
  • 2 cups veggie or vegan chicken broth
  • 1 cup vegan sour cream
  • 1 small can diced green chilies
  • Taco seasoning or adobo seasoning
  • Salt and Pepper
  • Shredded vegan cheese. Mozz or Mexican blend. 2 packages
  • Flour tortillas (you can use the larger or smaller ones)

Preheat over to 350 degrees

Soak (rehydrate) soy curls in hot water for 10 minutes. I like to mix in some vegan chicken broth powder (or you can use veggie broth) to add more flavor.

In a small pot, melt the butter over medium heat, then whisk in the flour a little at a time. You only want to cook the flour for a couple minutes to make a roux.

Stir/whisk in the 2 cups of broth. Whisk as you pour to remove lumps. When mixed, add in diced green chilies. Set aside.

Remove water from soy curls. Press out much of the remaining water. One method is to grab a handful and squeeze and transfer to another bowl.

Mix in about 2 cups of shredded cheese to the curls. Add in seasonings (salt, pepper, and some taco or adobo seasoning) to taste.

Divide this mixture on to the tortillas.

Grease (or spray) the inside of a 9×12 baking dish. Roll each tortilla around the mix and place into the dish.
When all rolled tortillas are in the dish. Cover the entire dish with the sauce from the pot. Spread the sauce as needed to cover.

Place in over for 25 minutes.
Remove from oven and sprinkle more cheese on top. Return to oven to melt the cheese.

Let the dish set to cool 5-10 minutes. Garnish with chopped cilantro and sliced avocados.

*You can use other items instead of soy curls, such as potatoes, etc