Oh man I LOVE Mexican Food. And I used to throw down some sour cream chicken enchiladas back in the day before I was plant-based. It was definitely something I have missed.
But thanks to learning how to make a creamy sauce with cashews and using soy curls to replace the chicken, VOILA, I can now enjoy a completely whole food plant based version – Creamy Vegan Sour Cream “Chicken” Enchiladas Verde! You’re gonna LOVE IT!
What Are Soy Curls?
Soy curls are a GAME CHANGER – especially if you’re new to eating whole food plant based and want to still have a meaty texture, but don’t want to use processed ingredients.
That’s because soy curls are a WHOLE FOOD with nothing bad added and nothing good taken away! It’s actually even better than tofu because it contains the whole soy bean with all the fiber and phytonutrients.
Soy curls are also SO easy to cook with. They come dehydrated in a bag and you just rehydrate them in water or vegetable broth for 10 minutes. Then they are ready to cook!
In this particular recipe I show you how to shred them in a food processor so it REALLY has the look and mouth feel of shredded chicken. I PROMISE!
This post may contain affiliate links for your convenience. If you click on a link and make a purchase, I may receive a small commission at no additional cost to you. I only recommend products I love and it helps keep this website running!
I buy the Butler brand of soy curls which are non-GMO and their website tells you they use pesticide-free soy beans.
Doesn’t Eating Soy Cause Cancer?
If you’re worried about soy promoting cancer, don’t be. Those are urban myths not based on science. The studies show over and over that people who eat the most soy have LOWER risks of breast cancer, prostate cancer, heart disease, and increased bone health.
Even Dr. Kristi Funk, renowned breast cancer surgeon and author of “Breasts: The Owner’s Manual” recommends that her patients eat soy EVERY DAY to prevent breast cancer recurrence. Many other doctors that recommend eating soy include Dr. Joel Furhman, Dr. Neal Barnard, and Dr. Michael Greger. Bring on the soy!
Since my family has a history of breast cancer, I actually intentionally eat soy almost every day to help me prevent breast cancer.
How to Make Low Fat Oil Free Sour Cream Sauce
I have also created the BEST oil free sour cream sauce that even has hidden veggies! It’s even low fat, with only a small amount of cashews and 4 cups of steamed cauliflower.
Don’t tell your spouse or kids, because they won’t know that this is actually good for them!
It’s so delicious, tangy, and creamy and the perfect sauce for these Vegan Sour Cream “Chicken” Enchiladas.
I hope you enjoy this recipe as much as we do!
More Whole Food Plant Based Recipes You Might Like:
- Vegan BBQ Pulled Pork Sandwiches (with soy curls)
- Vegan Black Bean & Spinach Enchiladas
- The BEST Vegan Mac N Cheese
- Easy Instant Pot Vegan Mexican Rice
- Easy Instant Pot No Soak Vegan Charro Beans
- Easy Vegan Broccoli Cheese Casserole
- Slow Cooker Vegan Mexican Enchilada Soup
Creamy Vegan Sour Cream “Chicken” Enchiladas Verde (WFPB, Oil Free)
Ingredients
Vegan Sour Cream Sauce
- 1/2 cup cashews, unsalted
- 4 cups cauliflower florets fresh or frozen
- 1 cup vegetable broth low sodium
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt optional
Soy Curl Enchiladas
- 8 ounces soy curls, dehydrated Butler brand is what I buy
- 4 cups water or vegetable broth, low sodium
- 1 tablespoon minced garlic
- 1/2 medium chopped onion fresh or frozen
- 2 cups green enchilada sauce or verde salsa look for oil free or make your own
- 16-20 corn tortillas or 8-10 whole wheat tortillas
- 1/4 cup cilantro, chopped
Instructions
- Preheat oven to 375℉.
- In a large mixing bowl, soak soy curls in 4 cups of water or vegetable broth for 10 minutes to rehydrate. While they are soaking make the sour cream sauce.
- Steam your cauliflower florets in the microwave with a tablespoon of water or in a steamer basket, until tender. I buy the frozen steam bags and just heat in microwave according to the instructions on the package.
- Combine all sour cream sauce ingredients into a high powered blender and blend until smooth and creamy. Set aside. ***If you don't have a high powered blender, you'll need to soak your cashews in warm water for at least 20 min.
- Drain the soy curls in a colander and squeeze out the excess liquid. Place in a food processor and pulse until shredded (about 10-12 pulses). ***If you don't have a food processor, you can chop them up roughly with a chef's knife.
- In a large non-stick skillet over medium high heat, saute the chopped onions & minced garlic for 4-5 min until softened. Add the soy curls and cook for about 5-7 minutes, tossing frequently, until lightly browned. Remove from heat.
- Stir in 1 cup of the sour cream sauce and 3/4 cup of the green enchilada sauce and mix until well combined.
- Spread a 1/4 cup of the green enchilada sauce into the bottom of a 9X13 baking dish.
- If using corn tortillas, you'll want to soften them in the microwave a bit so they are more pliable and won't crack while filling. Wrap the tortillas in damp paper towels and microwave for 1 min.
- Fill each corn tortillas with about 1/4 cup of the enchilada mixture, roll and place seam down in the baking dish. If using larger whole wheat tortillas, you can fill with about 1/2 cup of the enchilada mixture. Repeat until all tortillas are filled.
- Spread the rest of the sour cream sauce over the enchiladas. Drizzle the rest of the green enchilada sauce.
- Bake uncovered for 20 minutes. Let cool for 5 minutes, top with fresh chopped cilantro, and then serve!
Notes
Nutrition
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I made your Mac and cheese. I liked it but, I would like a more cheesey taste. I did adore nutritional yeast. I was wondering what brand of nutritional yeast you use,?
It is great to hear that you liked it. The nutrional yeast that I really like is this one: https://www.noochylicious.com/home