Chick’n Enchiladas

Chicken Enchiladas (3)

Enchiladas are a great family meal, but versions made with store-bought enchilada sauce can be too spicy for kids. Swap in mushroom gravy for the enchilada sauce and you’ll hear cries of “yum” instead of cries of pain.

Chicken Enchiladas (2)


  • 1 tablespoon Earth Balance butter
  • 1/4 cup sliced green onions
  • 1 teaspoon minced garlic
  • 1 (8-ounce) box mushroom gravy
  • 1 cup vegan sour cream (such as Kite Hill)
  • 2 cups cooked and chopped Gardein chick’n strips
  • 2 chopped tomatoes
  • 1 cup black beans
  • 2 cups shredded vegan cheddar, divided
  • 6 whole-wheat tortillas
  1. To prepare the sauce, melt the butter in a large saucepan over medium heat. Add the green onion and garlic; cook for about 4 minutes, until softened.
  2. Stir in the gravy and sour cream, whisking to combine. Cook for a few minutes until heated through.
  3. Remove 3/4 cup gravy mixture from the pan and set aside. Add the cooked chick’n, tomatoes, black beans, and 1 cup cheddar to the remaining gravy mixture.
  4. Divide the chick’n mixture evenly among the 6 tortillas. Roll up and place, seam side down, in a 9×13-inch baking pan.
  5. Pour the reserved gravy mixture over the top and sprinkle with the remaining 1 cup cheddar. Bake at 350 degrees F for 30 minutes, until the cheese is melted.

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