July Recipe of the Month: Soylicious® Chicken Enchiladas
Chad Houton from Arkansas Farm Bureau visited my home kitchen this month to record a segment for his AgriCulture podcast.
I met Chad last year at the 2023 Soy Chef culinary competition in Little Rock. He shared with me that he had been skeptical about whole soy foods.
Eighth months later Chad was in my kitchen taste testing a buffet of whole and minimally processed soy foods cooked from scratch.
Listen to Chad’s food review and our conversation from my kitchen.
Listen to Pride and Soy and other AgriCulture episodes here.
One dish Chad told me that he especially liked (and took left overs home with him) was the Soylicious Chicken Enchiladas.
For many folks like me, our continued health depends on intentional changes in what we eat.
This doesn’t mean we have to sacrifice great taste.
This is a delicious recipe that can be made in large batches and frozen for up to six months. Nutritious fast food. What a concept.
Soylicious Chicken Enchiladas is a dairy-free dish that is rich and creamy thanks to soy sour cream and plant-based meltable cheese.
Compare the nutritional profile of these two ingredients below to understand why this version is a winner on both the flavor and health scales.
July’s recipe is a gift to those who have a dairy allergy/alpha gal, folks who are lactose intolerant, and/or seeking to lower their intake of saturated fat and cholesterol for other health reasons.
Looking for a vegan option for yourself, family, or friends at the next get-together? Use this recipe and simply leave out the chicken.
Looking for a gluten-free entrée? Substitute corn tortillas for flour tortillas to make this dish gluten-free. Corn tortillas are also higher in fiber, and lower in calories and fat. Lower the fat even more by skipping the oil used in browning the tortillas.
This recipe is versatile, and I encourage you to revise it to best fit your individual needs (Options provided below in Step 2).
Enjoy!
~Karen
Soylicious® Chicken Enchilada Recipe
Prep Time: A morning or afternoon (including time to let the chili sauce simmer)
Cook Time: 35 Minutes
INGREDIENTS:
Chili Sauce
3 tablespoons vegetable cooking oil
3 (4-ounce) cans of chopped green chilies
2 cups chopped onions
3 cloves of minced garlic
2 (28-ounce) cans of chopped tomatoes
1 (10-ounce) can of Rotel (fire-roasted or original)
1 teaspoon of oregano
1 teaspoon of salt
1 cup cooked black soybeans
Enchilada Filling
3 cups coarsely chopped cooked chicken
2 cups shredded plant-based grated cheddar cheese or a mexican blend (VioLife is my go-to baking shreds brand)
2 cups soy sour cream
1 teaspoon salt
1⁄3 cup vegetable cooking oil
flour or corn tortillas (the number depends on whether you use the small or large tortillas)
Pam cooking spray
Directions:
Prep: A day ahead. Have your chicken, soy sour cream, chopped onions, and whole cooked black soybeans ready.
Cook or purchase a baked rotisserie chicken, chop, and put in the frig until use.
Purchase or mix up your soy sour cream and chill until use. Try out our homemade soy sour cream recipe.
Thaw out your pre-cooked and/or frozen black soybeans, rinse, and chill until use.
Chop your onions and chill until use.
Step 1: Start with your homemade chili sauce. It is SO easy and worth simmering on the stove for a couple of hours. You can also make it ahead of time.
Get a good soup pot and 3 tablespoons of oil, coating the entire bottom of the pot. On medium-high, heat oil for about a minute.
Add green chilies and onion and saute on the stove until onion is clear but not brown. Using a spatula, stir frequently, scraping the bottom to prevent sticking.
Add chopped garlic and oregano and stir for 2 more minutes.
Add chopped/diced tomatoes (and juice from the can), drained rotel, and 1 teaspoon of salt. Stir well.
Bring to a boil. Stir well, scraping the bottom of the pot, then reduce temperature to low. When sauce is no longer boiling, stir and place a lid on the pot to simmer. Stir about every 30 minutes.
Put your feet up and enjoy the aroma for 2-4 hours.
Add cooked black soybeans to the pot to simmer in the sauce for the last 30 minutes.
You can make this up to 3 days ahead of time and chill in the refrigerator until you are ready to build your enchiladas. You can also make a larger batch and freeze.
Step 2: Build your custom enchiladas.
You can use this basic and versatile recipe to create custom enchiladas. Consider the options below:
Chicken enchiladas (following this recipe)
Gluten-Free – using corn tortillas.
Vegetarian/Vegan – Substitute black soybeans for chicken (for your protein) in the enchilada filling.
Heart Healthy – Omit the oil. Use vegetable broth to cook the green chilis, onions, and garlic. Do not fry the tortillas.
Step 3: Fill your tortillas, cover in chili sauce, and bake.
Preheat oven to 275.
Lightly coat each flour or corn tortilla in vegetable oil and set aside.
Spray a casserole dish with Pam and add 1 cup of the chili sauce to coat the bottom of the dish.
Mix chicken, soy sour cream, and plant-based cheese in large bowl.
TIP: I like to have an assembly line for browning and filling the tortillas, moving each one to an empty plate to while I place the next tortilla in the skillet to be cooking. This will save time.
Heat the skillet on medium heat on the stove. Cook each tortilla in the skillet until lightly brown on each side.
Fill each browned tortilla (amount is a preference) with the chicken/sour cream/cheese filling, roll, and place in the casserole dish (with the edge on the bottom).
COVER with chili sauce and bake for 35-40 minutes (larger tortillas take 40 minutes).
Remove from the oven and cool on the top of the stove for 10 minutes before serving.
Note: Leftover warm chili sauce can be added over each enchilada before serving.
Serve with a tossed salad, sliced avocado, and salsa & chips. YUM!
Nutrition Facts: I could not find a nutrition analyzer capable of evaluating all of the plant-based ingredients in this recipe.
There is a difference in what each ingredient brings to this dish and to your table. I am sharing nutrition comparisons between two of the key recipe ingredients as an example.
You be the judge.
Violife Cheddar Shreds are a fantastic dairy-free alternative for enchiladas. They melt beautifully, adding that gooey, cheesy texture you crave. Plus, their rich cheddar flavor enhances the dish without compromising on taste. Whether you're vegan, lactose intolerant, or just looking to try something new, Violife Cheddar Shreds are a delicious, plant-based option for your enchiladas.