Description
This easy Chicken Enchiladas recipe is a comforting and flavorful dinner option ready in under an hour. Featuring tender shredded chicken, melty plant-based cheese, and a rich tomato sauce (natural) thickened with a natural gelling agent, these enchiladas offer a perfect balance of savory flavors. Ideal for family meals or gatherings, this dish is versatile, kid-friendly, and great for leftovers.
Ingredients
Scale
Chicken
- 2 chicken breasts or thighs, cooked and shredded
Sauce
- 1 cup tomato sauce (natural)
- 1 tablespoon vegetarian Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon natural gelling agent
- 1 tablespoon oil (for sautéing)
Other Ingredients
- 8 corn or flour tortillas
- 1 cup plant-based cheese, shredded
- Fresh cilantro, chopped (optional garnish)
Instructions
- Prepare the Chicken: Poach chicken breasts or thighs in gently simmering water with a pinch of salt for about 15 minutes until cooked through. Once tender, shred the meat finely using two forks or your hands for best texture.
- Make the Enchilada Sauce: Heat oil in a saucepan and sauté chopped onions and garlic until soft. Add tomato sauce (natural), vegetarian Worcestershire sauce, apple cider vinegar, ground cumin, chili powder, and natural gelling agent. Simmer gently, stirring occasionally, until the sauce thickens and becomes fragrant.
- Assemble the Enchiladas: Warm tortillas slightly to make them flexible. Spoon a generous amount of shredded chicken onto each tortilla, sprinkle with plant-based cheese, then roll them up tightly. Arrange the rolled tortillas seam-side down in a greased baking dish.
- Bake to Perfection: Pour the hot enchilada sauce evenly over the arranged tortillas. Sprinkle extra plant-based cheese on top. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes until bubbly and golden on top.
- Garnish and Serve: Allow the enchiladas to rest for a few minutes after baking. Top with fresh cilantro or sliced avocado if desired before serving.
Notes
- Shred chicken while warm for easier, finer texture.
- Use warm tortillas to prevent cracking during rolling.
- Do not skip the natural gelling agent to ensure sauce clings well without becoming runny.
- Make the enchilada sauce ahead of time to enhance flavors.
- Double the recipe to feed a crowd or for meal prepping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Chicken Enchiladas, Plant-Based Cheese, Mexican, Easy Dinner, Gluten Free, Quick Meal
