Plant-Based Salsa Verde
Chicken Enchiladas
Plant-Based Salsa Verde
Chicken Enchiladas
Recipe created by Chef Camillo Sabella
@chefcamillosabella
This healthy, plant-based spin on Chicken Enchiladas recipe is made with baby spinach, grilled corn and vegan shredded cheese. Add your favorite vegan salsa verde and protein-packed plant-based shredded chicken for an easy weeknight dinner!
Serves 4
Ingredients:
● 4 plant-based chicken cutlets, shredded
● 2 Tbsp olive oil
● 2 cups salsa verde (your favorite vegan store bought brand)
● 5 ounces baby spinach, chopped
● 1 ½ cups frozen grilled corn
● ½ tsp garlic powder
● ½ tsp onion powder
● ½ tsp ground cumin
● 8 tortillas (large corn, flour or whole wheat)
● 2 cups shredded vegan three cheese mexican blend
● Salt & ground black pepper to taste
FOR THE TOPPINGS:
● 2 ripe avocados, sliced or diced (make sure you add squeezed lime juice - or they will turn brown)
● ¼ cup fresh cilantro leaves, washed and dried
● 3 Tbsp red onion, finely diced
● 2 limes, cut into wedges
● 3-4 radishes, thinly sliced
● 1 jalapeño, thinly sliced into rounds, remove the seeds
Preparation:
- Prepare and shred 4 plant-based chicken cutlets. Preheat the oven to 375°F - 400°F.
- In a medium frying pan or skillet over medium heat, heat oil and add the shredded plant-based chicken. Using a spatula, brown the shredded chicken, stirring occasionally so it doesn’t stick to the bottom of the pan.
- Reduce heat to low and add the spices, mixing well to coat the plant-based chicken. Add the corn and baby spinach and cook until the spinach has wilted. Shut off the heat and place the mixture into a mixing bowl. Set aside until you're ready to assemble the tortillas.
- Place a skillet or a non-stick frying pan on medium heat and heat up your tortillas (no oil, dry). Make sure you allow enough time for the tortillas to lightly brown on both sides. Wrap your warmed tortillas in a clean dish towel to keep them warm.
- Spoon half the salsa verde onto the bottom of an oven proof dish or serving pan. Make sure you cove the entire bottom surface with salsa.
- Start assembling your enchiladas. Place a tortilla on a clean work area and add a spoonful of the plant-based chicken mixture, top with vegan cheese, and roll the tortilla gently/tightly away from you. Make sure you place the tortilla seam side down onto the baking dish. Repeat this process until all the tortillas have been filled.
- Gently spoon the rest of the salsa verde onto each of the filled enchiladas and sprinkle the remaining plant-based cheese evenly on top. Place into your preheated oven and bake for about 25-30 minutes or until the plant-based cheese has melted & browned.
- Remove the enchiladas from the oven and garnish with toppings, squeezing some lime over the avocados.
- Serve each plate with a lime wedge & enjoy!
Tips:
You can also prepare this recipe gluten-free by using gluten-free tortillas made with corn or cassava flour.
If you want more veggies, bell peppers and onions make for a great addition to the filling.
Serve this dish with your favorite black bean recipe or salad.