I am not familiar with hatch chiles. So very delicious! Thanks for sharing the recipe! August 19, 2015 By Chuck Underwood 20 Comments. I think this is one of those recipes that my wife and I will made over and over for years to come. I made these this evening and both me and my meat-devouring other half could not get enough! :). I love this recipe! Can’t wait for the new book! The sauce calls for 1/4 teaspoon of cayenne pepper. We too loved them even more the next day and I ate the left over filling two days later. This is a particular favourite. Everyone loved it! I have gifted your cookbook to three friends, hoping to share your amazing recipes and health with the ones I love. Recipient's email* (Seperate Email Addresses with comma), Let's get social! The filling sounds very palatable! I did add a few pieces of chicken to my teenage son’s rolls – although he also tried them vegan which he loved. I almost didn’t make the enchilada sauce and was going to use my tried and true verde, but decided to make it. :) Thanks for the comment! Made this tonight and it was great. Remember the membrane and seeds are what’s really hot, so be careful. Thank you for your reply, and so true! Cashew cream with it just added perfect to perfect. Rude or insulting comments will not be accepted. The Enchilada Sauce is fantastic! I love the tips for us gluten free folks! Serve any remaining cashew cream on the side with a spoon. I like my enchiladas saucy and didn’t end up with enough sauce for two batches. I ended up playing it safe and served with a simple green salad with light dressing. This is the BEST recipe! This is about our 4th time making this dish!! Next time I make them, I will make the sauce more wet. Yum. I was wondering if the enchiladas can be made ahead of time and frozen before baking? Without frying them, they cracked into bits when rolled. Super flavorful and hearty, totally in love with the cilantro cream sauce too, perfect addition to this dish. How did you decide to try a new spin off recipe and how was it different than the original? These look amazing! The one addition I added was .5 oz. The cashew cream with the avocado and just enough spice with the sweet potato…..just divine. Omg these were the BEST enchiladas I’ve ever had. I did not use any oil in the recipe, other than what the sun dried tomatoes were packed in, and everything turned out beautifully. Enjoy your leftovers! I made these last night and they were a hit with everyone including my two little ones. I hope you enjoy the enchiladas if you make them! Thanks for getting back to me. <3, Hi Kristina, I am so happy to hear the recipe was a hit!! Haha! Add chopped onion and crushed garlic to a pot or saucepan along with the olive oil and sauté until the onions are softened. So glad you enjoyed the enchiladas. :). But I managed by making the cheese sauce and sour cream one day, and the enchiladas the next. There was plenty of filling. It’s my favorite part of every new year!!!! I hope you enjoyed the first issue of In the Glow! I just finished cleaning up, after having this for dinner. Join my Private BNV Club! It is vegan, and has just the right amount of spice. Totally worth the prep work. All the way from the home made enchilada to the cilantro cashew cream! It’s so great to hear that the enchiladas were so well enjoyed. I made these for dinner last night. I subbed arrowroot for flour) just different process. I would have never thought of sun-dried tomatoes, but they really made it nicely rich. However, are you sure you use only one medium onion? I made these today using the kindle version of the recipe book and they are so delicious. And I am single so that’s a lot of meals. the two sauces are life changing. Without the cayenne they might be okay – but perhaps I just don’t like enchiladas. I hope you enjoy these “next level” enchiladas when you try them. It’s definitely a fav around here, too. Thank you, can’t wait to try more of your recipes! :) I hope you enjoy the new cookbook when it’s finally released – I can’t wait either! Well let me tell you – pour in some hot water to let them rehydrate – and magic happens. What on earth? Oh my goodness, they ate them up! I did make 8 enchiladas as there are only 2 of us. I will definitely make again; the enchilada sauce + avocado crema are also recipes I want to add to me repertoire. The cilantro lime sauce is to die for! Can’t wait to make them again! It is the pictures that inspires me to try something new, so many thanks for those. So glad you enjoy the enchiladas as much as I do :). All in all I used about 1/2 tablespoon of chili in the entire recipe, sauce and filling combined and omitted the cayenne and chili flakes. Thanks for this recipe, it is amazing! This is a summary of the process to go along with the process photos. Also, if there are ingredients you know you’ll need and that you can stock up on further in advance, keep an eye out for coupons and sales! Preorder OSG2 …. I cooked my own dried beans and made the enchilada sauce and cream sauce ahead of time for a double batch. A review mentioned your blog so hear I am. You weren’t kidding that these are labor intensive!!!! haha). I appreciate the head’s up, and very much hope you enjoy The Oh She Glows Cookbook when it arrives! Sign up here: For those of you who have been asking if my next cookbook has a release date, I’m thrilled to tell you that it will release on September 6, 2016. Thank you for your support, Danielle – I hope you love it!! This recipe looks really good. FYI, your newsletter sign-up in this post is not working – it just shows the shortcode [mc4wp_form id=”73540″] rather than giving us a signup box (at least on my phone). They loved it! xo, Sara. I love your recipes. Scoop 3/4 cup of the sweet potato and black bean filling onto each tortilla. We had these for dinner tonight… oh my goodness I could eat the whole pan! The cashew cream sauce was a bit too garlicky for me, but it didn’t stop me from dolloping it all over the leftovers! Thanks so much for posting. I’ve been loving ivory teff tortillas – they are GF, though they do have some additives I’m not excited about. :). OH YES. It is difficult to pass anything w/o meat over on my husband, but this one was a winner. . I has a vegan potluck with a couple friends last night and this was on the menu to make together! Thanks for clarifying! Thanks for this amazing update Angela! I’m hosting a week of whole foods, plant based lunches for my co-wokers soon, and decided to make this the opening lunch, so I tested it today. The Cilantro Sauce is out of this world. The cashew avocado sauce and homemade enchilada sauce were so yummy and went perfectly with it! We’re gearing up to share this new project with you late winter, and I appreciate your patience as things will continue to be a bit slower around here as I complete the photography project this month. Can’t wait! (And I’d love to hear how the Paleo Wraps turn out!). the filling was very flavorful, the sauce was great (and easy) and the crema!!!!!!!!!!! Some fresh jalapeño would also add some heat if you like your enchiladas spicy. Will definitely make a double batch next time. Hi Vanessa, thanks for your interest in my next book! It is easy to prepare for me <3 Thanks for sharing, well done! So good! It feels good, however, to de-bunk the stereotype that being vegan is “impossible” or “uppity” or even “gross”! Wow this looks amazing! Oh, I know these are going to be awesome. Thanks for sharing. Hi Roxy, I’m so happy to hear you enjoyed the enchiladas — even with the corn tortillas! Love your recipes and photos <3 Eli. I love your swaps Tami! Hi Gwyn, I’m glad the first recipe was a hit! So delicious! This is the recipe to make when you want to blow your friends and family away. So excited for the new cookbook!!! by Angela (Oh She Glows) on February 1, 2016. I added eggplant & mushrooms and the addition went well. What herb can I substitute for cilantro in a Mexican style dish? What made them so popular? Thank you for sharing this with us! Prepping the sauce and crema beforehand was extremely helpful in throwing these together faster. I do like to try different foods and eat and make healthy meals. So simple, so suprisingly delish…totally hit the spot! I’ve been craving enchiladas for months, and these hit the spot. So good I don’t care what the next level is!! I read more carefully and figured it up, the word “wrap” was key. The sauces were easy to make and so delicious. Super good. This will be one of my go-to recipes to feed to skeptical meat eaters. I’m so thrilled you love it as much as we do. :). I’m excited to share it with everyone! It’s too bad the corn tortillas kept breaking on you, but it seems like you found a good solution anyways. That said, if you have any recipes you’d like to suggest that I make nut-free for the blog in the future, I’m all ears. :). It was fun making my own enchilada sauce. Could this be one of those? Great recipe! Are you willing to share where it is from? Thanks so much for sharing Ron! Your recipes are always enjoyable and completely delicious. Gave me some hope that you don’t need animal products to make a delicious meal. Everyone enjoyed them!! This recipe was a winner last night! I’d have to agree about the cilantro cream sauce. Happy belated birthday! I have been using HYDROPONICS from a company called www.planetponics.com that allows me to grow the herbs for some of your recipes. Learn how your comment data is processed. And I’m a bit lazy so I made it into a casserole with the tortillas layered on the bottom, filling in the middle and then another layer of tortillas on top. :). I appreciate your feedback Sara, and I totally agree with you that we need a mobile-friendly version! I’m excited to try your recipe to create my own sauce! It’s been pretty crazy around here and I haven’t had a day off in ages, but it’s really coming together beautifully. Thanks for sharing this delicious sounding recipe!

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