One of my favorite meals is green chile chicken enchiladas. Before I went plant-based, they were usually the standard chicken and sour cream filled flour or corn tortillas, smothered in salsa verde and a layer of gooey, melted Monterrey jack cheese.
Not so healthy.
Fortunately, I have a new whole food, plant-based chicken enchilada recipe that I like even better than the original. This vegan version is vegetarian and omnivore approved. (Meaning that when I serve it to my family, the plates are practically licked clean. A real win!)
This recipe uses a whole soy product called Butler Soy Curls™.
I know, “Soy Curls” sounds weird, but it’s actually a healthy, high protein, whole soy product, (not a lab creation like some other chicken stand-in’s.)
“Our soybeans are grown in the USA on a family farm, certified Non-GMO and grown without chemical pesticides. We soak the beans in spring water (no chlorine). Then the beans are stirred while being cooked. Soy Curls™ are dried at low temperature thus ensuring the natural goodness of the whole soybean high in fiber and omega-3. Soy Curls™ are one of the most pure, healthful products on the market containing no chemicals, additives, or preservatives.” – Butler Foods
Once rehydrated, it is a perfect replacement for shredded chicken breast in enchiladas or any chicken-style casserole or skillet meal. The Butler Foods website has a list of where you can buy them locally. If there isn’t a store near you, you can order it on Amazon like I do.
You can use water or vegetable broth (preferred, for that extra layer of flavor) to rehydrate the Soy Curls.
Season up the rehydrated Soy Curls with sauteed onion, chili powder, cumin, oregano, salsa and optional vegan sour cream. Toss in some chopped cilantro if you have it.
I used the succulent Green Chile Sauce from 505 Southwestern. If you can’t find it at your local grocery store (store locator link,) you can order it on their site. (It is also available on Amazon, but at twice the cost at the time of this writing.) You’ll need one 16 oz. jar for this recipe.
Topped with diced tomato and avocado slices, these enchiladas are spicy and refreshing.
Not-Chicken Green Chile Enchiladas
5 large whole wheat flour tortillas
4 oz. (½ bag) Butler Soy Curls™
2 cups vegetable broth (or water)
1 small onion, diced
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
½ cup green salsa or ½ vegan sour cream (or a combination)
1 16-oz. jar 505 Southwestern Green Chile Sauce (or other high-quality brand of your choice)
Optional Toppings: Diced tomato, sliced avocado, chopped romaine lettuce, sliced black olives, vegan sour cream
Preheat oven to 350℉.
In an 8″ x 8″ or 9″ x 9″ baking dish, add the Soy Curls and broth and let stand for 10 minutes.
Meanwhile, heat a skillet over medium heat and water saute the onion until tender. (I just spoon some of the broth from the rehydrating Soy Curls into the skillet every few minutes and stir around.)
Drain the Soy Curls and discard the broth. To a large bowl, add the sauteed onion, rehydrated Soy Curls, chili powder, cumin and oregano. Stir to combine. Add some salsa and/or sour cream until you have a nice enchilada filling. Taste and add salt and pepper if desired. (If you soaked in water, you will definitely need to add salt.)
Place ½ cup enchilada sauce into the bottom of the square baking dish. One at a time, fill 5 tortillas with soy curl filling and roll them up in the dish, placing seam side down. If you have any remaining filling, just add it to the top of the enchiladas.
Pour the remaining enchilada sauce over the filled tortillas. Bake in a 350℉ oven for 30 minutes, uncovered. Rest for 5 minutes before serving.
Optional: Top with diced tomato, sliced avocado, black olives, vegan sour cream, etc.