White Enchiladas

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Green Chili “White” Enchiladas
white enchiladas

There’s a little Mexican restaurant in Oklahoma that makes incredible enchiladas. Unfortunately they are chicken enchiladas covered in cheese sauce. Even after we moved to Arizona we would travel to Oklahoma once a year and eat at that restaurant everyday of our visit.

After we changed to a plant-based diet we still ate at that restaurant, in lieu of my usual, I would order veggie fajitas but those creamy enchiladas called to me.

I’m not one to let dietary restrictions get in my way so I created these creamy Green Chili White Enchiladas. The Green Chili is optional but I enjoy the flavor and so do my kids. I used one 4 oz can of dice green chilies. You could easily double the green chilies for more flavor.

white enchiladas

White Enchiladas

Ingredients (for enchiladas)

  • 3 or 4 cups cooked white beans
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp salt (optional)
  • 2 oz. of diced green chilies (optional)
  • soft corn tortillas

Do

  1. Puree white beans in a food processor with spices and optional green chilies. Add a few tablespoons of water if needed to get a “chicken salad” like consistency.
  2. Spread tortillas out in a layer then spread the puréed white beans over them.
  3. Next spread a layer of sauce (recipe below) and repeat all of the layers until you run out of ingredients ending with a layer of sauce on top.
  4. Bake in an oven preheated to 350° for 20 to 30 minutes.

 

White Sauce

Ingredients

  •  3 Tbsp nutritional yeast
  • 4 Tbsp brown rice flour
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 2 cups rice milk
  • 2 oz diced green chilies

Do

  1. Pour the dry ingredients into a skillet and allow them to cook until they begin to toast. You can stir, I prefer to shake the pan, so nothing sticks or starts to burn.
  2. Pour the milk and whisk well.
  3. Alternate whisking and scrapping with a silicon spatula regularly as it thickens.
  4. Carefully taste the sauce, consider adding extra nutritional yeast for a cheesier flavor or more garlic or salt as desired.

A few notes about this dish…

I made this in a 9×9 casserole dish, if using a 9×15 you will want to double the recipe. I used 4 cups of beans in the 9×9 dish and had about a cup leftover but it really depends on how thick each later is.

You can omit the green chilies all together if you are not a fan, or you can double them or substitute your favorite salsa.

These enchiladas can be rolled like the enchiladas you typically order in a restaurant however corn tortillas are pretty fragile and since I no longer dip them in oil (yuck, I used to do that when making enchiladas) they tear easily. I find it quicker to just layer my ingredients instead of rolling them.

You can add additional veggies. I recommend diced onions, chopped cilantro, tomatoes and peppers.

I use brown rice flour because it is gluten-free. You could use wheat flour or a different flour of your choice. The flour acts as a thickener and makes this sauce nice a creamy.

If you live in an omni household and have to cook meat for your family, this recipe can easily be adapted. I recommend you make them as written but divide them into two separate pans, add small amounts of chicken to the pan for the omni members. These enchiladas are so full of protein and fiber on their own they wont really miss it but you will be able to call them “chicken enchiladas” and make your family happy.

This sauce is pretty amazing on its own and would be delicious on rice or noodles, you may want to omit the green chilies though.

Are you an enchilada fan? Do you prefer red, green or white?

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Comments

  1. Jack Conrad says:

    I like chiles so much I go down to El Monte every year and pick up a couple of 40 lb bags of Hatch chiles when they come in from New Mexico. I have them roasted (the smell reminds me of Santa Fe and Taos) and put them in the freezer to enjoy throughout the year. I’ve been eating vegetarian chile for years! It’s terrific. And thanks so much for your wonderful recipes! Cheers from HollySoCali, jc

    • We love Hatch chilies. For years we would make our own red enchilada sauce using Hatch chilies. These white chilies are much easier and milder that the reds we make. One day I’ll share my recipe/method here. Since Chilies taste different I have a “taste and see” approach. Lately I buy jarred or canned sauce but it isn’t nearly as good.
      My husband walked in the house when I was making these and noticed the smokey chili smell immediately.

      Thanks for reading!

  2. This sounds interesting and good! Need to print and try out. 🙂

  3. Holly, The boys will love this!

  4. Oh yes, I am most certainly an enchilada fan! Any color will do, I love most anything Mexican, he he. Thanks for sharing this recipe on Healthy Vegan Fridays! Please make sure you link this post to this week’s HVF post.

  5. I loveee enchiladas, but haven’t had them since I went vegan. These look SO good!

  6. Are there substitutions for brown rice flour and rice milk or are those vital? I just don’t have those in my pantry yet. I do have almond milk, pastry flour, we flour. Thanks!

    • Hi Christy, You could substitute Almond milk instead of rice milk, but I would use unsweetened. We have nut allergies so I avoid nut milks. Regular wheat flour should work just fine. We just avoid gluten for my little guy. Let me know what you think!

  7. I made these last night, and they were delicious! I’ll definitely be adding this recipe into my regular rotation.

  8. Hi there, Thx for the great recipes! I’m new to eating vegetarian, and I hope this isn’t a silly question, but are white beans a certain type, or will any light colored bean work? Thx again and looking forward to trying this! 🙂

    • Hi and welcome! That is a totally valid question.

      I usually use Great Northern Beans because they are very mild and will take on the flavor of the spices. You could use other light colored beans including chickpeas or others. I wouldn’t use Lima beans because they have a more distinct flavor.

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