THIS IS NOT VEGAN but… it is comfort food at its finest and a family favorite. There are lots of flavors and textures going on in this recipe so adults like it more than kids but they grow into it so hang onto the recipe!!! I have another Zucchini enchilada recipe in the blog that is vegan but it’s a little more time intensive but also delicious!!! I have been a vegan with seafood exceptions for almost 5 years now and I would say I follow that 80% of the time. I do have chicken on the average of once a month and pork once a year. (the other white meat!) My goal was always to get my cholesterol numbers down and that goal is met with this diet (for me) . There are some recipes, especially family favorites, that can not be tweaked and still carry the memories associated with that food. I will try to tweak this when it’s only for me or someone else watching Dairy.. otherwise, I’ll leave it as is and serve it with pride. If you are watching calories or carbs you can use the carb reduced Tortillas and the recipe stays strong!!)
Cook until all moisture is absorbed:
4 …”inch cubed” chicken breasts. ( 2 bricks of tofu cut into cubes)
1 chicken bouillon cube. (Veggie bouillon cube)
1 c. water
1 TBL. Chili powder
In a separate bowl, combine:
1 c. sour cream. (Dairy free sour cream… Simple truth)
1 can of cream of chicken soup (In the blog is a vegan cream of mushroom soup recipe under Thanksgiving favorites tweaked)
1/4 c. salsa. (I like the medium spice but this is the place to add or subtract heat from your dish)
1 can of chopped chilis (I used the mild but again, if you like more spice, use hot chilis)
You’ll need 8 four Tortillas and 2 c. shredded cheese and start the assembly
*** I happen to like the Dairy free shredded Cheddar cheese (Simple Truth) and I have used the reduced carb Tortillas and the Gluten free Tortillas and they work beautifully, in this recipe.. The Gluten free break apart very easily when assembling.. just FYI.
- spread the mixture of sauce on the bottom of a sprayed 9X13 pan
- small amount of chicken (6 -7 cubes) and 1/4 c. cheese in the tortilla and roll up. …place in the pan seam side down
- spread sauce over the top
- Top with cheese
- 5) Bake 350 for 35 minutes
