Vegan Tex Mex Enchiladas is one of our favorite meatless meals. (Gluten free too!) If you have a blender, making your own enchilada sauce is a snap. We make Tex Mex style enchiladas at the ranch at least once a month and truthfully, we never have any leftovers!
Keep Dried Chiles on Hand
For some reason, canned enchilada sauces are very popular, but I have never found one that would take the place of home-made. Dried chiles are always in our pantry so we will whip up a batch of Vegan Tex Mex Enchiladas whenever we crave them!
Sure, we are carnivores here at the ranch. Big time! (Check out Easy No Bake Tex Mex Enchiladas here for the beef version!) But meatless meals make an occasional appearance because I am not a fan of the daily cold salad at lunch. I really like hot meals, even when we are dining light. So I develop meatless hot meals for times when we want something light but satisfying.
Use Either Vegan or Real Cheese
You may notice in my photos I am using real cheese for my Vegan Tex Mex Enchiladas, but that is what I had on hand here at the ranch. We prefer real cheese, but definitely use the type of cheese that works for your diet.
If you don’t care for cheese at all, consider substituting zoodles (zucchini noodles) or shredded cabbage for the cheese. You can also stuff the tortillas with refried beans or chopped sautéed eggplant. Just because this is an Tex Mex enchilada recipe doesn’t mean that the meal has to be cheesy and beefy. It’s the enchilada sauce that make the dish so delectable! Have some fun and experiment!
I especially love Vegan Tex Mex Enchiladas as a take along for lunches away from home, or for pot-lucks. Mildly spicy but rich in flavor, you will find yourself making this enchilada sauce more often, just like we do in our home kitchen!
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