Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 green bell pepper (deseeded and diced)
  • 1 red bell pepper (deseeded and diced)
  • 1 red onion (chopped)
  • 1 tbsp taco seasoning
  • 2 cloves garlic (chopped)
  • 1 4-ounce can green chiles
  • 1.5 cups green enchilada sauce
  • 8 ounces vegan cream cheese
  • 8 tortillas (flour or corn)
  • Jalapeño Cilantro Sauce*
  • 1 avocado (chopped)
  • cilantro (to taste)

Instruction

  • Preheat oven to 350 degrees.
  • Heat olive oil in a pan over medium-high heat. Add bell peppers, red onion and taco seasoning to the pan and cook until veggies have softened slightly and have a nice char, stirring regularly.
  • Lower heat to medium, add garlic to the pan and cook for an additional 30 seconds.
  • Turn heat off and add the green chiles, 1/4 cup of enchilada sauce and the vegan cream cheese to the pan. Stir until combined. Remove from the heat.
  • Heat the tortillas over an open flame on the stove or in a pan over the stove.
  • To assemble, spread 1/2 cup of enchilada sauce on the bottom of a baking dish. Add about 1/4 cup of the enchilada filling in the center of each tortilla. Wrap them up and place them seam-side down in the baking dish. Drizzle the remaining enchilada sauce over the top and place in the oven (uncovered) for 20-30 minutes - or until warmed through and the edges are crispy.
  • While the enchiladas are cooking prepare the Jalapeño Cilantro Sauce*, avocado and cilantro.
  • Remove the enchiladas from the oven. Drizzle with Jalapeño Cilantro Sauce and top with avocado and cilantro. Serve and enjoy.**