Vegan Enchilada Verde

Vegan Enchilada Verde is a flavorful recipe. Furthermore, it is made with green beans and corn cheese. In addition, the recipe is plant-based and free from gluten.

Tips for making this recipe:

You may grill in your oven or over your barbecue if you don’t have a gas burner. (To save time, one may also just chop them and cook them in a tablespoon of oil before they get tender.)
Once they get black, cover them with aluminum foil and let them simmer for a further thirty seconds. Using your fingertips, rub the outermost layer of skin off before you rinse underneath the chilled water.

Ingredients:

• Onion: 1 cup.
• Cumin: 1 tsp.
• Olive oil: 1 tbsp.
• Cilantro: 1/4 cup.
• Grilled chicken: 2 cups.
• Garlic clove: 4.
• Pablano: 3
• Corn: 1
• Cilantro: 1/4 cup.
• Pepper: 1 tsp.

Green enchilada sauce:

• Water.
• Coriander: 2 tsp.
• Lime juice: 1 tsp.
• Jalapeno: 1/2
• White onion: 1 cup.
• Sugar: 1 tsp.
• Salt.
• Sour cream: 1/2 cup.
• Tomatillos: 1 pound.

Instructions:

1. Toast the three jalapeno chiles in the heated oven or sear them on each side over a gas flame.
2. After it’s suitably char or tender, put it in a bag made from paper or aluminum and heat it for a few minutes to make it soft.
3. Prepare the ingredient list.
4. Add the diced onion to a large skillet that is warm with a teaspoon of oil.
5. After stirring when the vegetables are soft, reduce the heat to moderate and stir with the cinnamon.
6. For two minutes at a time, sauté before aromatic. Add the maize, reduce the heat to the substrate, and simmer for another five minutes.
7. When the food is heated, add the chopped chicken or black beans, season with herbs and condiments, and simmer.
8. Switch away the heat.
9. After removing the jalapeno chiles from the foil, wash them under warm water using your fingertips to remove the burnt skin. Take off the seeds from the bulb and stem.
10. A quarter of the diced chilies should be added to the pie filling; the remaining half should be saved for the spinach tortilla sauce.
11. After adding the fresh cilantro to the filling, reserve.
12. Warm the microwave to 350°F.
13. Create a dip for green enchiladas. The remainder of roasted poblano, raw tomatillos, onion, garlic, jalapeño, water, coriander, lime juice, and salt can be added to a blender. Yes, this place serves raw tomatillos.
14. Grind till clean.
15. Place into a medium-sized saucepan and place it on the flame. Cook for five to six minutes.
16. Turn the heat off and add the diced cilantro. Stir into the contents of a quarter cup that has the green vinegar.
17. Pour just enough Verde sauce into a large nine-by-13 casserole to barely cover the bottom.
18. Arrange two to three tablespoons of cheese in the heart of an open tortilla. Place approximately half a cup of filler on top. Place the seam facing up in the baking pan directly over the tomato sauce and roll snugly.
19. Garnish with cuttings of fresh cilantro, spicy dressing, and a scoop of sour cream to finish.

Nutritional facts:

Saturated fat: 5.4 g.

Calories: 333 kcal.

Sugar: 6.5 kcal.

Sodium: 577.7 mg.

Fiber: 4.3 g.

Carbohydrates: 25.8 g