chick’n enchiladas

chick’n enchiladas

yield: 4 servings

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chick’n enchiladas

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starting the dish

  • 1 pkg gardein chick’n strips
  • 2 tbsp olive oil
  • to taste sea salt
  • to taste ground black pepper
  • 1 recipe salsa verde
  • 1/2 cupcashew sour cream
  • 8corn tortillas
  • Oil for frying
  • spanish-style brown rice (an optional side dish)

salsa verde

  • 1 1/4 lb tomatillos
  • 2 serrano peppers
  • 1 to 2 cloves garlic
  • 1/2 to 1 large white onion
  • 1/2bunch fresh cilantro
  • 1 tspsea salt
  • optionalfresh lime juice
  • optional1 to 2 avocados

cooking the brown rice

  • 1 1/2 cups dry brown rice
  • 2 1/4 to 3 cups water or stock*
  • 1/2 tspsea salt, or to taste

starting the dish

  • 1 onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1/2 jalapeño, or to taste
  • 3garlic cloves, minced
  • 2 tspSpanish paprika
  • 1 (5 1/2-oz) cantomato paste

cooking the aromatics

  • 1 tbsp oil, optional
  • 1 cup water
  • to taste Sea salt

finishing & serving the dish

  • 1/2 bunch fresh cilantro, roughly chopped
  • 1/2 cup cashew sour cream (optional)
  • 1 avocado, pitted and diced (optional)
  • 1 tbspchili flakes, for garnish
  • to taste Sea salt
  • to tasteFreshly-ground black pepper

chick’n enchiladas


Start by making the Cashew Sour Cream and the Salsa Verde.

Heat a large fry pan over medium-high heat. Once hot, add the oil to the pan, followed by the Chick’n Strips. To avoid the splatter, place the strips away from you as you add them to the pan. Next, season the strips with salt and freshly-ground black pepper. Once the strips have cooked for a couple of minutes and are just starting to brown, flip them over.
Season the second side with a bit more salt and pepper and continue to cook the strips until they are heated through and slightly crisp around the edges. Remove from heat.

To fry the tortillas, heat a non-stick skillet over medium-high heat. Brush each side of the tortilla with a bit of oil. Fry them one by one, flipping occasionally until they are no longer white and are just starting to lightly brown.

*Note: They can be a bit crispy, but not too much or they will crack as you roll them.

Assemble the tortillas as you fry them. Fill them with a good amount of chick’n, making sure you can still roll them tightly. Place into the baking dish, seam-side down.

Continue to fry and roll the tortillas, adjusting them in the baking dish if needed. Pour the Salsa Verde over top. Spread the salsa to cover the enchiladas, making sure the salsa comes at least halfway up the enchiladas. As it cooks, the tortillas will absorb some of the salsa.

*Note: if all of the ingredients are hot, the enchiladas can be served as is. However, if desired, the enchiladas can also be baked briefly to heat everything through.

Before serving, drizzle the enchiladas with some Cashew Sour Cream. For a complete meal, serve with a side of Spanish-Style Brown Rice and a nice light salad.

Peel and wash the tomatillos. Place them into a pot along with the serrano peppers. Cover with cold water and bring to a simmer. Peel and roughly chop the garlic and cilantro and finely dice the onion. Cook the tomatillos until they turn a golden yellow color. You may have to push them down with a strainer to keep them under the water so they obtain even coloring. Once the tomatillos start to split, remove everything from the water.

Place the garlic into a blender. Cut off any stems from the serrano peppers and add peppers to the blender. Once the tomatillos are cool enough to handle, remove any large cores. Do not remove these prior to cooking or they will become waterlogged. Add the tomatillos and salt to the blender and pulse just a few times. If you still see big chunks of chilies, pulse a couple more times.

Pour into a bowl and add the onion and cilantro. Mix and taste for seasoning. Depending on the tartness of the tomatillos, you may want to add a squeeze of lime juice. At this point, this dish is called Salsa Verde. It can be stored in the refrigerator for at least a week and can even be frozen. To make this into Salsa Verde de Lupita, simply dice the avocado and gently stir in.

*Note: If you would like a spicier salsa, just boil another serrano pepper and blend it with a little bit of water. Mix it into the salsa to taste. Alternatively, you can char the tomatillos, serrano peppers and onions, rather than boiling them, for a more smoky end flavor.


To start, preferably soak the rice for a few hours or overnight.

*Note: The amount of water will depend on the rice being used and whether or not it was soaked prior to cooking.

In a medium-sized pot, bring the rice, salt and water to a boil. Then turn down the heat and let simmer for 30 to 50 minutes. Again, the time it takes to cook the rice will depend on the particular rice and whether or not it was soaked prior to cooking it. Once done, fluff the rice with a fork and let rest for a few minutes, covered. Meanwhile, you can go ahead and prepare the remaining ingredients.


To cook the aromatics, first start by heating a large fry pan over medium heat. Once hot, either add the oil and sauté or dry-sauté the onions until they just start to color and become translucent.

Next add the green and red peppers and cook for another minute or so. Then add the jalapeño, garlic and paprika and cook for about 30 seconds. Add the tomato paste and let cook for about a minute.

Next add the water and stir to combine the ingredients. Turn the heat down to a simmer and let cook for 10 to 15 minutes.

To finish the dish, add the cooked rice to the tomato mixture and mix well to combine. Taste for seasoning, adding salt and pepper to taste. Lastly, fold in the fresh cilantro. Serve as a side or divide into smaller serving-sized portions and top each serving with a good dollop of the Cashew Sour Cream and a couple tablespoons of diced avocado.

If desired, serve with additional chili flakes or thinly sliced hot peppers.