Vegetarian Chicken Enchiladas

Savor the vibrant flavors of these Vegetarian Chicken Enchiladas, a plant-based twist on a Mexican classic that’s hearty, flavorful, and irresistibly cheesy. This recipe combines tender plant-based chicken strips with a medley of black beans, corn, zucchini, and red bell pepper, all seasoned to perfection with aromatic cumin, chili powder, and oregano. Rolled into soft flour tortillas, smothered in rich enchilada sauce, and topped with a generous layer of melted Mexican blend cheese, these enchiladas come together in just under an hour. Perfect for a satisfying weeknight dinner or a crowd-pleasing vegetarian dish, they’re finished with a sprinkle of fresh cilantro for a burst of zesty freshness. Whether you're meat-free or simply looking to shake up your dinner routine, this dish delivers bold, comforting flavors in every bite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 units garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 15-ounce can canned black beans, drained and rinsed
• 1 15-ounce can canned corn, drained
• 12 ounces plant-based chicken strips
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 8 units flour tortillas
• 2 cups enchilada sauce
• 2 cups shredded Mexican blend cheese
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another minute.

Step 4

Add the diced red bell pepper and zucchini to the skillet, stirring occasionally for about 5 minutes until they are soft.

Step 5

Mix in the black beans, corn, and plant-based chicken strips. Season the mixture with cumin, chili powder, oregano, salt, and black pepper.

Step 6

Cook the mixture for about 5 minutes, until the plant-based chicken strips are heated through.

Step 7

In a baking dish, spread 1/2 cup of the enchilada sauce on the bottom.

Step 8

Fill each tortilla with about 1/2 cup of the vegetable and plant-based chicken mixture. Roll up the tortillas and place them seam-side down in the baking dish.

Step 9

Pour the remaining enchilada sauce evenly over the rolled tortillas.

Step 10

Sprinkle the shredded Mexican blend cheese over the top.

Step 11

Cover the dish with foil and bake in the preheated oven for 20 minutes.

Step 12

Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

Step 13

Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(2746.8g)

Amount per serving	% Daily Value*
Calories	3406.8

Total Fat 148.6g	0%
Saturated Fat 61.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 200mg	0%
Sodium 12273.4mg	0%
Total Carbohydrate 377.1g	0%
Dietary Fiber 65.2g	0%
Total Sugars 40.3g
Protein 186.2g	0%

Vitamin D 0IU	0%
Calcium 2589.3mg	0%
Iron 34.4mg	0%
Potassium 4363.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 20.7%

Carbs: 42.0%