Green Chili Chicken Enchiladas
Prep time
Cook time
Total time
If you don't want to use vegan chik'n, you can swap for 3 cups sliced mushrooms (any kind will do, but I especially like oyster mushrooms for this), or two cans of green jackfruit.
Look for roasted green chilis in a can. I used four 4oz cans of chopped green chilis for this. But you may be able to find larger cans.
Save a bit of the enchilada sauce to plate the finished enchiladas over.
To make this totally gluten free use gluten free tortillas and use garbanzo flour in place of white flour for the sauce.
Serves: 4
Green Chili Enchilada Sauce
  • 1 tablespoons oil
  • ½ cup diced yellow onion
  • ½ jalapeño pepper, seeded & minced
  • 2 garlic cloves, minced
  • 1½ tbsp white flour
  • ½ cup water
  • 2 cups roasted chopped green chilies (including the liquid)
  • 1 tsp salt + more to taste
  • ½ tsp freshly ground black pepper
  • 2 tsp sugar
  • 1 tbsp white vinegar
  • 2 tbsp fresh lime juice + more limes to taste and for garnish
Enchilada Filling
  • ½ cup diced yellow onion
  • 1 package Sweet Earth Mindful Chik'n or 3 cups mushrooms, or 2 cans drained and chopped or shredded jackfruit
  • 1 15oz can pinto beans, drained and rinsed (about 2 cups)
  • ½ tsp salt
  • 8 wheat tortillas
  • ½-1 cup vegan cheese, I used Follow Your Heart vegan mozzarella shreds
  • cilantro for garnish
Green Chili Enchilada Sauce
  1. Warm oil in a saucepan over medium-high heat.
  2. Add the onions, pepper, and garlic to sauté.
  3. Once the onions are translucent and golden (about 3 min), sprinkle the flour into the pan. Stir, and allow it to toast for about 30 seconds.
  4. Pour in the water and use a wooden spatula to help deglaze the pan.
  5. Add the chilis, salt, pepper, and sugar, and stir.
  6. Cook for 5 minutes, then stir in the vinegar and lime juice.
  7. Season to taste with more salt.
  8. Remove from heat, and allow it to cool until safe to blend in the blender. If you have an immersion blender, you can blend it right away.
  9. Blend until smooth.
Enchilada filling
  1. Warm oil in a saucepan over medium-high heat.
  2. Add the onions to sauté.
  3. Once the onions are translucent and golden, add the Mindful Chik'n. Cook for about 5 minutes, or until it starts to brown on all sides.
  4. Stir in the pinto beans and salt, and remove from the heat.
  1. Preheat oven to 350° or 400° if you like the edges of your enchiladas crispy.
  2. Place a tortilla flat on a plate or cutting board, and spoon about 2 tablespoons of enchilada sauce onto it. Spread it evenly onto the entire tortilla.
  3. Top with about ½ cup of the filling. Top that with vegan cheese.
  4. Roll your tortilla and place it in a baking dish.
  5. Repeat with the remaining tortillas and filling.
  6. Cover the enchiladas with a generous helping of the green chili enchilada sauce and vegan cheese.
  7. Bake for 20 minutes.
  8. Serve garnished with cilantro and fresh lime.
Recipe by Sweet Potato Soul by Jenné Claiborne at