The Planted Kitchen

Green Chile Sour Cream Enchiladas


Vegan Sour Cream Enchiladas

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!

Making Enchiladas

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?

Enchiladas Almost Done

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.

Pinterest Image

Ingredients Needed:

  • Cashews
  • Plant Milk
  • Garlic Powder
  • Apple Cider Vinegar
  • Ground Mustard Seed
  • Low Sodium Vegetable Broth
  • Diced Green Chiles
  • Pinto Beans
  • Tortillas
  • Pico De Gallo
  • Salt

Helpful Tools:

  • 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.

5 from 1 vote

Green Chile Sour Cream Enchiladas

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Whitney


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

  1. 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.

  2. Add cashews, plant milk, garlic powder, apple cider vinegar, mustard seed and salt to a blender. Blend until smooth.


  1. Preheat oven to 375.

  2. Add vegan sour cream, vegetable broth, and green chiles to a medium sauce pan. Stir together and heat on medium-low until heated through.

  3. 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. 

  4. 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.

  5. Bake at 375 for 7-10 minutes. Garnish with more pico de gallo, jalapeños, salsa, or whatever you wish!

  6. These will keep in an airtight container in the refrigerator for about 3 days. 

Restaurant Style Salsa


Restaurant Style Salsa

I love love LOVE salsa. I go through multiple jars a week. It’s actually kind of sad, really. That’s another story for another day though.

Because I eat so much salsa, I know what I like and what I don’t like. I know I don’t like salsas that are too sweet because then all I can taste is the sugar. Not a good look for salsa. I also don’t like super chunky salsa because, for some reason, big chunks of tomato gross me out.

I also like salsa that is spicy, but not so spicy that I can’t enjoy it. That takes all the fun out of it for me.

I literally put salsa on just about everything I eat. I’m a little obsessed. Don’t judge me. But seriously, I would probably drink it if people wouldn’t think I was crazy. Because I know what I like and what I don’t, I of course had to make my own version.

It’s ridiculously easy and quick to make. It takes about 10 minutes and you’ve got yourself some delicious, fresh salsa!

What you need for this recipe:

  • Diced tomatoes
  • Jalapeno
  • Cilantro
  • Green Chilies
  • Lime
  • Garlic
  • Onion
  • Cumin
  • Smoked Paprika
  • Sea Salt
  • Ground Black Pepper

Useful Tools:

  • Food Processor ( I use this one) or blender.

If you make this salsa, please let me know by commenting below, tagging @theplantedkitchen on Instagram, of using the hashtag #theplantedkitchen.

5 from 1 vote

Restaurant Style Salsa

The BEST restaurant style ( AKA not chunky) salsa!

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 6 Servings
Author Whitney


  • 1 Can Diced Tomatoes (Fire Roasted or Regular) don't drain
  • 4 Cloves Fresh Garlic
  • 1 Chopped Jalapeno
  • 1 Handful Cilantro
  • 1/2 Chopped White or Red Onion
  • 1/2 Tsp Cumin
  • Juice of 1/2 Lime
  • 1/2 Tsp Smoked Paprika
  • 1 Can Diced Green Chiles
  • Salt to Taste
  • Ground Black Pepper to Taste


  1. Add all Ingredients to a food processor or blender and pulse until you reach the desired consistency. You can also use a blender if you don't have a food processor.

  2. Salsa will keep in an airtight container for 5 days in the refrigerator.