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Kinda Like Chicken Enchiladas

Kinda Like Chicken Enchiladas
10 Large Whole Grain Tortillas
2 cans Great Northern Beans
4-6 cups cooked brown rice
2 cans diced green chilies
1 green bell pepper or 2 jalapenos chopped, opt.
1 cup sliced mushrooms, opt.
1 large clove of garlic, minced
1 Tablespoon Olive oil
1 teaspoon Vegetable Broth Powder
2 teaspoons Mexican Seasoning
1 teaspoon Chili powder
1 teaspoon Cumin
1/2-1 teaspoon sea salt, or to taste
1 recipe Cream of Something Soup
1 recipe Cashew Cream Cheese, or could use Sunflower Seed Sour Cream but I like the stronger cream cheese flavor
4-6 green onions, sliced, may save green tops to sprinkle of top with the olives
1 can of olives, sliced, set aside to sprinkle of top
Some Cheezy sauce diluted to drizzle on top, opt.

In Large pan Sautee Veggies, garlic, beans, rice, and seasonings in olive oil.  Mix the, Cream of Something Soup and Cashew Cream Cheese and then mix in the diced green chilies.  Take 1/4 of the soup mixture and add it to the pot of rice, beans etc.  Mix well, if the filling seems to runny add more rice.  Taste to be sure the flavors are to taste don't be afraid to add more seasonings.  Pour part of the soup mixture into the bottom of a casserole dish.  Fill each tortilla with a good helping of filling, roll and set in the casserole dish.  Pour the rest of the soup mixture over the enchiladas.  Drizzle with cheezy sauce and sprinkle with olives and green onion tops if desired.  Bake at 375 degrees for about 20 minutes or until bubbling around the edges.


Ann Marie said...

Where do you get your mexican seasoning or do you make your own? Looks yummy...

Tammie said...

Ann Marie: I get mine from Azure Standard, but I keep thinking about making my own. I hear it's really easy!

Ann Marie said...


Emily said...


Do you dilute your cheese with just water?

I was wondering, you said you built up your storage by buying items in bulk. Do you buy things like natural peanut butter, and coconut oil, brown rice, or specialty grains like Kamut to use in 3 month blocks, or enough for a year?

Thank you!

Tammie said...

Emily: I usually use Rice Milk but water works too. I buy my peanut butter in 2 gallon buckets I only get one at a time. It lasts us quite a while depending on how much we are baking with it. Probably 3-6 months. I buy a year supply of coconut oil, brown rice and grains.

Samara said...

Can you make these ahead of time and freeze them?

Tammie said...

Freezing them should work just fine. Cooking time will vary depending on if they are thawed or not before cooking.