One of my food fantasies may or may not involve endless trays of these enchiladas served ocean-side on a tropical beach with a coconut beverage and someone else cleaning up the mess! Ah…I digress…
But, once you try this vegan variation, you could find yourself dreaming of your next opportunity to eat them, too!
This healthy preparation is incredibly delicious and always a crowd pleaser!
Recipe amounts made a dozen rolled enchiladas PLUS a layered ‘Enchilada Pie’! Adjust your measurements according to your crowd. NOTE: THIS FREEZES WELL! You may just want to add cilantro and avocado at time of serving-after warming the other ingredients from a frozen state.
I’ll share an additional two photos here, where I replaced the top layer of enchilada sauce from this base recipe with a can of chili beans (an option that won’t disappoint) and added a variety of diced bell peppers!
As pictured below, I like to (and HIGHLY recommend) using our summer corn salad as the fresh topping blend upon serving. The ingredients are listed as part of this recipe. The delicious mix of crunchy red onion and corn amplifies the tortilla and roasted flavors of the white onion and poblano chilies inside. Absolutely mouth-watering!