Ingredients

The following ingredients have 8 Servings
  • 3 cloves Garlic ((minced))
  • 1/2 Onion ((diced))
  • 2 cups Butler Soy Curls
  • 2 cups Hot Water
  • 3 Tbls Low Sodium Soy Sauce ((divided))
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Thyme
  • 1/4 tsp Sage
  • 3 cups Vegetable Broth ((divided))
  • 3 Tbls Flour
  • 3-4 cans Green Chile ((4 oz cans OR 7-8 fresh Hatch Green Chiles0)
  • 1/2 tsp Oregano
  • 1/4 tsp Cumin
  • 2 small Tomatoes ((optional))
  • 7-8 corn Tortillas
  • 1 batch Vegan Sour Cream ((recipe link below))
  • 1 batch Amazing Vegan Cheese Sauce ((recipe link below))

Instruction

  • Place 2 cups soy curls in 2 cups hot water to rehydrate - 10 min
  • Season water with soy sauce, garlic powder, sage, and thyme
  • In a large pan, saute garlic and onion in several Tbls of veggie broth until softened
  • Whisk flour into 1 cup veggie broth and add to sauce to thicken
  • Add remaining veggie broth and chiles and stir thoroughly
  • Drain and press out any liquid from soy curls - add to broth
  • Add tomatoes if using
  • Season with soy sauce, oregano, and cumin
  • Drain mixture and save the liquid
  • Preheat oven to 350 degrees
  • Add enough broth to cover bottom of a large casserole dish
  • Preheat 7-8 corn tortilla sin microwave until soft and pliable
  • Roll enchiladas with cheese sauce, sour cream, and soy mixture
  • Place seam side down in casserole dish - repeat.
  • Spread additional cheese sauce on top of dish along with any remaining broth
  • Bake at 350 degrees for 20 minutes or until bubbly
  • Garnish with shredded lettuce and salsa