These delicious vegan enchiladas will have you coming back for seconds or maybe even thirds!
INGREDIENTS
1 28 oz. can El Pato Green Enchilada Sauce
3 cups prepared vegan chicken, chopped/shredded
1/4 cup vegan cream cheese
1/2 cup vegan mozzarella shreds
2 cups vegan mozzarella
12 corn tortillas
Vegan sour cream
Green onions, chopped
Cilantro, finely diced
INSTRUCTIONS
- Preheat oven to 375°F
- Warm the green El Pato sauce in a saucepan over medium heat, when warm, turn low and keep warm.
- In a large bowl, mix together the chicken, cream cheese, a few big spoonfuls of El Pato Green Enchilada Sauce, and the 1/4 cup of shredded mozzarella.
- Spray a 9×13 baking dish with cooking spray. Dip a corn tortilla into the warm sauce, and add filling.
- Roll and place the enchilada in the baking dish with the seam on the bottom. Continue the filling process until it is all gone.
- Ladle the green El Pato sauce over the enchiladas until underneath and on top are well covered.
- Cover and bake for 30 minutes.
- Remove foil and broil for about 2 minutes, or until cheese is lightly browned.
- Let cool for 5 minutes. Top with sour cream, green onions, and cilantro.
- Finally, serve and let your taste buds enjoy the vegan goodness!
