Guac Your World: VGN & GF Enchiladas with Homemade Tomatillo Salsa & Sour Cream
A 3rd time visitor to my blog – vegan enchiladas are back. See my first recipe here & my second recipe here. This specific recipe trumps all due to the homemade salsa & sour cream that pairs with it.
Making your own salsa is easy and worth it – stop buying store salsa. The key (like most things) are a good blender and fresh ingredients. I was fully prepared to buy my own vegan sour cream but discovered I had overlooked this item while at the store. The good news? I figure out how to make a 3 ingredient sour cream out of vegan yogurt, lemon, and apple cider vinegar.
Additional stuffings for the tortillas are poblano peppers (I topped the enchiladas with these but you can also add them inside), mushrooms, or protein like shredded chicken.
All of my photos got deleted from my camera (wonderful) so here is all that’s left.
VGN & GF Enchiladas with Homemade Tomatillo Salsa & Sour Cream
Ingredients
Tomatillo Salsa
- 6 tomatillos remove husk
- 3/4 cups vegtable broth low sodium
- 1 cup vegan yogurt unsweetened, plain
- 5 cloves garlic chopped
- 1 yellow onion small, chopped
- 1 cup cilantro chopped
- salt to taste
Enchiladas
- 8 corn tortillas GF
- 8 oz mozzarella cheese vegan, I used Violife
- 8 oz cheddar cheese vegan, I used Violife
- 6 gold potatoes small
- 1 yellow onion large, thinley sliced
- 2 tbsp olive oil
- 1 avocado large, for topping
- 1 cup cilantro chopped, for topping
Vegan Sour Cream
- 1 cups vegan yogurt plain, unsweetened
- 1 lemon juiced
- 2 tbsp apple cider vinegar
- salt to taste
Instructions
- Preheat oven to 425F. Poke holes in all potatoes after rinsing them then add to a baking sheet. Bake for 30 minutes until done. Set aside to cool. Keep oven on but move down to 375F.
- For the Salsa: de-husk tomatillos and rinse. Add them to a large pan over medium-high heat. Add in broth, yogurt, onion, and salt. Cook the tomatillos for about 8-10 minutes, add garlic to the pan in final few minutes. Continue to add salt as you go. Once cooked, add to a blender and blend until smooth. Taste to see if more salt needs to be added then set aside.
- In a large pan over medium-high heat, add olive oil. Add the thinly sliced onions and cook for 5 minutes until they turn soft and golden. Add salt then reduce heat to low. Stir occasionally and let cook for 25-35 minutes until they are gold and caramelized. Set aside.
- While onions and potatoes are cooking, add all sour cream ingredients to a mixing bowl. Whisk until smooth. Set aside in fridge until ready to serve.
- For the assembly, grab a baking dish and pour 1/4 cup of the salsa on the bottom. Smooth out so all the dish is coated. Heat your tortillas over a flame and set aside. Take one tortilla, lay flat in the baking dish that has the salsa, add 1 spoonful of the inside of the potato, the carmelized onion, and any other toppings. Slowly roll up the tortilla then push the rollup to one of the ends of the dish. Repeat with all tortialls until dish is full. Pour remaining salsa all over the tortillas once done. Add the shredded cheese. Place the dish back in the oven at 375F and bake for 30 minutes until cheese is melted.
- Take enchiladas out of oven. Cut into serving portions with a knife. Divide to plates then top with avocado slices, homemade sour cream, and chopped cilantro
