Holy cow! This is a crowd pleaser if I ever saw one! It takes some time getting it all prepped and ready to go in the oven, but you can prepare the filling and the sauce ahead to save on time. And don’t be scared to make a double batch. It takes about the same amount of time, so why not make two pans of gooey enchiladas that will satisfy everyone and you can eat later in the week?
Tip: Coconut Cream/Fat – if you haven’t used it before, it’s a good thing to know. To get thick cream, get canned full fat coconut milk, usually found with the Asian foods. The fat separates from the coconut water, leaving the top 1/2 of the can (or more) with cream. Make sure not to shake the can. To get the best results put the can in the fridge for a few hours or overnight if you’re that proactive.
Green Chili Enchiladas
For a healthier, less fat option for gooey green chili enchiladas, try these.
- 1-2 tbsp olive or canola oil
- 1/2 yellow onion
- 1 can hearts of palm, pulled into strips
- 1 cup water
- 1 “chicken” bouillon cube OR you can just use your favorite veggie broth
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 can vegetarian re-fried beans
- 1 pkg of flour tortillas OR whatever soft tortilla you like to use
- Creamy Green Chili Sauce
- 1/4-1/2 c coconut fat from can
- 1 15 oz can green chili sauce
- 2 cloves garlic
- 1 tbsp apple cider vinegar
- Green Onions
- Preheat oven to 350 and grease a 9-by-13 pan.
- Heat oil in skillet. Add onion and sautee until translucent. Add pulled hearts of palm and sautee for a few minutes more until the onions and hearts of palm start to brown.
- Add water, “chicken” bouillon (or 1 cup vegetable broth), chili powder, and garlic powder and simmer with the hearts of palm mixture. Simmer 20-25 minutes making sure most of the liquid is gone and the bouillon cube is dissolved.
- Add the re-fried beans and mix together. Taste and add salt if necessary. Sauce:
- Add all sauce ingredients into a blender and blend until smooth. Assembly:
- Add a few tbsp of the hearts of palm/re-fried bean mixture on one tortilla and a small bit of the sauce to make sure the tortilla stays rolled up. Repeat until your 9-by-13 pan is full. You want to make sure it’s tight and completely full if possible so the enchiladas don’t dry out in the oven.
- Cover the enchiladas with the rest of the sauce, making sure all corners are covered.
- Bake for 20 minutes. Let stand 10 minutes before eating.