If I knew how to make dairy free enchiladas growing up, I would have been a way bigger fan of Mexican food. I’ve never been too big on cheese, unless it was in my mom’s lasagna or on pizza. Cheese and I have a complicated relationship. But when I found this vegan recipe from Angela Liddon over at Oh She Glows, I fell in love and added a little chick chick chicken to it. I love adding lean meats to vegan dishes because usually they’re LOADED with veggies and other goodies so you don’t have to worry about making a side to pair with them. They’re the ultimate, one pan/one pot meal makers.
One pan of these enchiladas feeds four really hungry people without any other sides, but 6-8 people if you have some rice and beans to go along with it. I always have avocado cilantro lime sauce left over that pairs excellently with eggs and salsa the next morning. 👌🏼
If you’re looking to save time, don’t sweat the home made enchilada sauce, store bought will do.
Below is the link to the original vegan recipe over at Oh She Glows.
Vegan Enchiladas with Cilantro Avocado Cream Sauce