I used to not like enchiladas. It was because of the corn tortillas. I didn’t like corn tortillas. Or cheese. I know what you’re thinking. Who doesn’t like cheese? This girl. So I didn’t like corn tortillas and I didn’t like cheese. Also, the only enchiladas that I knew about were cheese enchiladas so those were definitely out.
Then I grew up, discovered different kinds of cheeses, discovered pinterest, and later, became vegan. All of those things led me to try different kind of enchiladas, which opened my mind a lot! It wasn’t until I met Matt that I tried sour cream enchiladas and boy were they delicious!
As for the corn tortillas, I still would prefer other types of tortillas, but I’m slowly coming around to them. I think it may be a texture thing? In this recipe, I do use corn tortillas. Although you can use whatever kind of tortillas you like.
Matt says these enchiladas are his favorite thing that I make, except I’m pretty sure he’s said that about other meals too. The way to a man’s heart is through his stomach right?
I do have to say, though, that these enchiladas are pretty amazing and very flavorful! At least I think so.
They have a vegan sour cream sauce with green chiles in it, which helps fuel my slight green chile obsession. They also have pinto beans and pico de gallo as the filling, which in my opinion, always makes a delicious combination.
- Plant Milk
- Garlic Powder
- Apple Cider Vinegar
- Ground Mustard Seed
- Low Sodium Vegetable Broth
- Diced Green Chiles
- Pinto Beans
- Pico De Gallo
- Medium Saucepan (2)
- 9’x13′ Baking Dish
If you make these enchiladas, let me know by commenting below, tagging me on instagram and Facebook @theplantedkitchen, or using the hashtag #theplantedkitchen.
Green Chile Sour Cream Enchiladas
Basic Vegan Sour Cream
- 1 cup cashews raw
- 3/4 cup plant milk
- 1/2 tsp garlic powder
- 1 tsp apple cider vinegar
- 1/2 tsp ground mustard seed
- salt to taste
For The Enchiladas
- 8 corn tortillas flour can also be used
- 2 cans pinto beans or 1 3/4 cups homemade beans
- 1 heaping cup pico de gallo
- 1/4-3/4 cup vegetable broth low sodium or homemade
- 1 can green chiles
- salt to taste
Vegan Sour Cream
Soak cashews for 6-8 hours or overnight. If you're in a rush, boil some water and put the cashews in the boiling water for 30 minutes. If you use the boiling method, let cashews cool before blending.
Add cashews, plant milk, garlic powder, apple cider vinegar, mustard seed and salt to a blender. Blend until smooth.
Preheat oven to 375.
Add vegan sour cream, vegetable broth, and green chiles to a medium sauce pan. Stir together and heat on medium-low until heated through.
While the sauce is heating, add pinto beans, pico de gallo, and salt to a different sauce pan and heat on medium-low until heated through.
Next, grease (I use a tiny amount of avocado oil) a 9' by 13' baking dish. Assemble the enchiladas by rolling the desired amount of bean mixture into a tortilla and place seam-side down into the baking dish. Repeat until you run out of bean mixture.
Bake at 375 for 7-10 minutes. Garnish with more pico de gallo, jalapeños, salsa, or whatever you wish!
These will keep in an airtight container in the refrigerator for about 3 days.