vegan green chile enchilada

A friend from grade school was in an accident two weeks ago and he broke his left foot and right leg. Long recovery for him, as you can imagine.

Today I tripled my plans for dinner, so he could have dinner taken care of for a day or two.

I made green chile enchiladas – chicken for him, vegetarian / vegan for us.

Here’s how I did it:

Chop one onion.

Saute with a splash olive oil.

While that is happening, rehydrate soy curls. This is what they look like out of the package:

Soak in warm water for 10 minutes.

Add 1 cup green chiles to onion:

Let those flavors warm up while soy curls are rehydrating.

Ready! Add soy curls to onion + chile mixture. I added a few splashes of sriracha.

Let this mixture warm for a bit – the soy curls should absorb flavors.

Get ready for assembly! Wraps:

Tofutti Better Than Creme Cheese :

Coat baking dish with green enchilada sauce:

Now I’m going to let you all in on the secret to my enchiladas. Creme cheese!

In this case, vegan creme cheese. Spread across middle of wrap:

Top with soy curl mixture:

Fold in edges, and roll:

Line up in baking dish, top with remaining enchilada sauce:

Jason’s have Tillamook cheddar:

Then repeat all over again, twice and with chicken:

Hope these help a speedy recovery, G.

For this recipe I used canned enchilada sauce and canned chiles. I think Basil Pup used to be fed canned food – each time I open a can he comes running.

Tagged as: better than cream cheese, Boniface scuba dachshund, soy curls, sriracha, tofutti, vegan enchiladas