Making your Vegan Chile Relleno Enchiladas will require 45 minutes of your time. Your diet will contain 320 kcal per serving from eating this dish. This recipe needs minimal tools for its making. The ingredients for your Vegan Chile Relleno Enchiladas are basic and simple. You will use vegan components in it with tortillas, poblano peppers, and vegan cheese being the main ones. Making your Vegan Chile Relleno Enchiladas is not difficult for you. The steps are rather simple to follow. This dish will come out warm and delicious for you to eat. Make it for family dinners, gatherings, occasions, and events.
STATS:
- Diet: Vegan
- Portion size: Two enchiladas
- Servings: Four
- Course: Main
- Cooking duration: Twenty-five minutes
- Number of calories: 320 kcal
- Preparation duration: Twenty minutes
- Cuisine: Mexican
- Total duration: Forty-five minutes
EQUIPMENT:
- Knife
- Mixing bowl
- Baking tray
- Foil
- Spoon
- Cutting board
- Baking dish
INGREDIENTS:
- 1 teaspoon ground cumin
- One cup vegan cream cheese
- Two cups red enchilada sauce
- One cup shredded vegan mozzarella cheese
- Half cup unsweetened vegan milk
- One tablespoon olive oil
- Two tablespoons chopped cilantro
- 2 minced garlic cloves
- Half teaspoon smoked paprika
- Eight small corn tortillas
- Quarter teaspoon black pepper
- Four large poblano peppers
- Half teaspoon salt
- One small chopped onion
INGREDIENT NOTES:
POBLANO PEPPERS:
- Pablano peppers will be the basic filling in your tortillas. These will give your dish a rich taste. You will roast them first, which will make them softer. Another idea for your use is bell peppers.
CORN TORTILLAS:
- Corn tortillas will make your dish tasty. The texture of your dish will also improve from using corn tortillas. Flour tortillas can be an option for your alternative use.
VEGAN CREAM CHEESE:
- Vegan cream cheese will make the filling of your dish richer. Your dish will have creaminess from adding vegan cream cheese. Mix nutritional yeast, lemon juice, and tofu (mashed) for an alternative idea.
SHREDDED VEGAN MOZZARELLA:
- Adding vegan mozzarella will keep your recipe vegan, and it will give your dish a cheesy taste. There will be a stretchy feeling in your recipe from using this as well. A substitute idea for your use can be vegan cheddar.
OLIVE OIL:
- Olive oil will help in cooking garlic and onion to make them soft and add a good taste. Avocado oil is another option for your use.
GARLIC AND ONION:
- Adding both of these ingredients will make the taste of your dish savory. The smell of your dish will also improve from using them. Powders of both ingredients can be alternative choices for you.
ENCHILADA SAUCE:
- Enchilada sauce will make the taste of your dish better by making it spicy. Also, your dish will get moisture from using this item.
UNSWEETENED VEGAN MILK:
- The cheese filling in your dish will not become very thick if you use vegan milk. Try not to use the sweetened vegan milk in your dish. Any unsweetened vegan milk will be fine for adding to your recipe.
INSTRUCTIONS:
- Heat your oven to 200°C.
- You will use a baking tray to roast your poblano peppers for fifteen minutes.
- Cool them and remove the blistered skin from them.
- Then cut them to take away the seeds from the middle.
- Now, take the pan to warm olive oil in it.
- Cook chopped onion in it for four minutes.
- Next comes the cooking of garlic for a minute.
- Include pepper, salt, smoked paprika, cumin, vegan milk, and vegan cream cheese.
- Mix all of these items to make a creamy mixture.
- Turn off the heat and include half the amount of shredded vegan cheese.
- Now take the baking dish and add some enchilada sauce to it.
- Add one roasted pepper to every tortilla along with the cooked cheese mix.
- Roll your tortillas to put inside the baking dish.
- Place the closed side of every tortilla downwards.
- On top of your assembled tortillas, add vegan cheese and enchilada sauce.
- Baking time for your dish will be twenty-five minutes.
- Cool your dish for some time and then add cilantro at the end.
SERVING SUGGESTIONS:
- Eat your baked dish with Mexican rice for a good flavor.
- Spread lime juice on your dish to make it taste fresh.
- Adding avocado slices to your baked dish will give you a creamy feeling.
TIPS:
- Heat your tortillas first and then add in the filling so that they keep their shape.
- Do not use strong sauces so that kids can eat this dish easily.
- Include spinach inside the filling of your tortilla to make your dish healthier.
STORAGE INFORMATION:
FRIDGE:
- Put your dish in a closed box for 4 days.
FREEZER:
- You will use a tight vessel for freezing your dish for two months.
FAQs:
Will my dish become very spicy?
- Your dish will not become too spicy because poblano peppers are mild in taste.
How to omit the use of oil in my dish?
- Cook your garlic and onion in water to make your dish oil-free.
Is utilizing green enchilada sauce fine for my dish?
- Use this item if you want a bit of tangy taste in your dish.
NUTRITIONAL INFORMATION:
Iron: Three grams
Calcium: 180 grams
Caloric count: 320 kcal
Sodium: 620 grams
Fat: Fourteen grams
Potassium: 420 grams
Fiber: Six grams
Protein: Ten grams
Vitamin A: 3500 IU
Net Carbs: 32 grams
Total Carbs: 38 grams
