Cheyenne’s Incredible Enchiladas

Ingredients:

Sauce:

2 cups crushed tomatoes

2 cups water

2 Tbsp cornstarch

2 Tbsp chicken style seasoning

2 tsp chili powder

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cumin powder

Filling:

2 cups peas

6 cups cooked and grated potatoes (hash browns work great–check to see if they are pre-salted and eliminate the salt if they are)

1 cup sliced olives

2 cups shredded vegan cheese

1 1/2 cups salsa (La Victoria Cilantro is wonderful)

1 tsp garlic powder

2 tsp onion powder

2 tsp salt (unless you use potatoes that are already salted–then taste)

2 tsp cumin

1 Tbsp chili powder

8-10 large burrito shells

Directions:

1. Blen all ingredients for the sauce. Pour into a pan and heat until thickened, stirring with a whisk. Cover the bottom of a 9 x 13 baking dish with a think layer of sauce.

2. Mix all filling ingredients together.

3. Spread sauce on totillas and fill tortillas with filling and roll. Line them up in the casserole dish–laying the filled tortillas seam side down.

4. Top with enchilada sauce, shredded cheese, and whole olives. Bake until hot–about 30 minutes at 350F.

Tips: 

For the shredded cheese- American works well, on this web site.

Jason

Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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