*This post may contain Amazon affiliate links, meaning if you choose to buy something off of one of my links, I may get a small compensation (at no extra cost to you). I will never recommend something I don't believe in.

Everyone needs a good vegan enchilada recipe. It’s one of those meals that require a bit of work. But it’s also one of those recipes you can make in the morning after dropping kids off at school, clean up the mess and have a quick pop in the oven dinner without the mess at the hectic dinner hour.
I really enjoy recipes like that.
For this recipe, I used chickpeas as the “meat” if you will. I have been trying to incorporate more beans into our diet. I have one kid that loves chickpeas straight from the can and another that thinks they are totally gross. If I am able to mask it in things like this then he will totally get down.
And let me tell you the one that “hates” chickpeas LOVED these enchiladas. He was actually the biggest eater of them.
The enchilada sauce is a homemade one, but don’t worry it’s an easy one. It does take some time because you have to cook it on the stove with the chickpeas. But the actual amount of cooking isn’t much.
You can use flour or corn tortillas, whichever you prefer. I have done both and I like them both.

What do you need for these tasty vegan enchiladas?
- medium onion
- salt
- 4 oz can roasted green chilis
- garlic cloves
- chili powder
- brown sugar
- cumin, ground
- 2 14 oz cans tomato sauce
- 3water
- cilantro,
- 3 cans chickpeas
- corn or flour tortillas
- vegan cheese optional
How do you make them?
Take a large saucepan and combine the onion, salt, and can of roasted green chilis. Cook over medium heat until the onions are soft, this takes about 8-10 minutes. Stir frequently to avoid burning.
Now stir in the garlic, chili powder, cumin, and sugar cook stirring for about 30 seconds. Now add the tomato sauce and water. Let this simmer.
Carefully take 1 cup of sauce out and set aside.
Preheat your oven to 400 degrees.
Take your rinsed and drained chickpeas and make sure they are crushed. I do this using a pastry cutter and crush them until they are mostly crushed, but still have chunks of texture.

Add them to the sauce and reduce the heat to low and cover. Cook for 15- 20 minutes. Remove from the heat and let cool for a few minutes. Add the cilantro and stir.
Take a 9×13 pan and pour half the reserved enchilada sauce into the bottom and spread evenly.
Take your tortilla and scoop some filling into the tortilla, add vegan cheese if you wish. This will be kind of a messy process. Roll the tortilla as tight as you can and place it in the 9×13 pan.

Repeat the process until the filling is gone. Placing the tortillas tightly next to each other. Pour the remaining sauce over the top of the enchiladas and top with vegan cheese if you desire.
Bake covered with foil for 25 minutes. Remove foil and bake for another 5 to 10 minutes. Let stand for 10 minutes before serving.
Optional; serve with guacamole, hot sauce, vegan sour cream, Mexican rice.


Awesome Vegan Red Sauce Enchiladas
These vegan enchiladas are full of whole foods and a homemade enchilada sauce.
Ingredients
- 1 medium onion, diced small
- 1/2 tsp salt
- 1 4 oz can roasted green chilis
- 3 medium garlic cloves, minced
- 2 TB chili powder
- 1 TB brown sugar
- 2 Tsp cumin, ground
- 2 14 oz cans tomato sauce
- 3/4 cup water
- 1/2 cup cilantro, minced
- 3 cans chickpeas, rinsed, drained and crushed.
- corn or flour tortillas
- vegan cheese optional
Instructions
- Take a large saucepan and combine the onion, salt, and can of roasted green chilis. Cook over medium heat until the onions are soft, this takes about 8-10 minutes. Stir frequently to avoid burning.
- Now stir in the garlic, chili powder, cumin, and sugar cook stirring for about 30 seconds. Now add the tomato sauce and water. Let this simmer.
- Carefully take 1 cup of sauce out and set aside.
- Preheat your oven to 400 degrees.
- Take your rinsed and drained chickpeas and make sure they are crushed. I do this using a pastry cutter and crush them until they are mostly crushed, but still have chunks of texture. Add them to the sauce and reduce the heat to low and cover. Cook for 15- 20 minutes. Remove from heat and let cool for a few minutes. Add the cilantro and stir.
- Take a 9x13 pan and pour half the reserved enchilada sauce into the bottom and spread evenly.
- Take your tortilla and scoop some filling into the tortilla, add vegan cheese if you wish. This will be kind of a messy process. Roll the tortilla as tight as you can and place it in the 9x13 pan. Repeat the process until the filling is gone. Placing the tortillas tightly next to each other. Pour the remaining sauce over the top of the enchiladas and top with vegan cheese if you desire. Bake covered with foil for 25 minutes. Remove foil and bake for another 5 to 10 minutes. Let stand for 10 minutes before serving.
- Optional; serve with guacamole, hot sauce, vegan sour cream, Mexican rice.
Nutrition Information:
Yield: 5 Serving Size: 1 servingsAmount Per Serving: Calories: 304Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1236mgCarbohydrates: 55gFiber: 13gSugar: 17gProtein: 14g
The calories are computer generated and may not be 100% accurate.
Recipe adapted by Mels Kitchen Cafe- https://www.melskitchencafe.com/red-chile-sauce-chicken-enchiladas/

Leave a Reply