Green Chili BEef Enchiladas w/ Creamy Cilantro Sauce

Zesty BE Hive Taco BEef wrapped with corn tortillas and blanketed in a creamy plant based cilantro sauce and baked til warm and delicious.

Packed with plant based protein from our seitan taco beef, these are sure to fill you up on these colder days. 

PREP TIME: 25 mins

COOK TIME: 30 mins

SERVINGS: 5

ALLERGENS: Wheat, Soy

TOOLS: Casserole Dish, Skillet

INGREDIENTS:

1 Package BE Hive Taco Meat

1 TB oil of choice

½ Yellow Onion, Diced

1 Cup shredded vegan cheese of choice

1 jar mild salsa verde

2 TB Plant Based Butter

4 TB Flour 

1 ¾ C vegetable broth

2 4 oz cans of green chilis

1 c plain Vegan Yogurt

1 c plant milk

1 Cups shredded vegan cheese of choice

1 bunch cilantro, chopped

1 Lime

10 6” Corn Tortillas

Avocado for garnish

INSTRUCTIONS:

Preheat your Oven to 375

Prepare your Taco Beef. In a skillet, add 1 TB of oil on medium heat, add your diced onion and saute until soft. Add one package of BE Hive Taco Meat and continue to cook on medium, stirring frequently until warm and fragrant. Set aside to cool

To make this epic green queso:

In a medium sized pot on medium heat, melt your plant based butter. Once melted, using a whisk, add in your flour, stirring the entire time to make sure it is fully incorporated. Let this roux cook for about 2 mins to cook out the flour taste but not start developing color. 

Now slowly whisk in your veggie broth, making sure your roux is being whisked in smoothly. This will start to thicken, keep whisking until your gravy coats the back of a spoon like in the video!

Turn off the heat, add your cheese, yogurt, soymilk and green chiles. Whisk until fully melted and set aside. 

Assembly time! 

I had two smaller dishes but this will fit in one large casserole dish. 

Place your 10 corn tortillas in a microwave safe bowl, sprinkle with water, cover with a towel and microwave for 40 seconds until they are soft. 

Put a ladle of your cream sauce in the bottom of your casserole dish. On a small work surface of plate, take one corn tortilla and fill with 4 T of your taco mix, roll it up and place seam side down in your casserole dish. Continue doing this until you’ve used up all your filling and tortillas. Once your casserole dish is full, top the enchiladas with the rest of your queso and place in your preheated oven uncovered for 30 mins.

Pull them out, top with avocado and cilantro and serve!

NOTES: Double the queso recipe and you have yourself a seriously badass vegan queso for parties and get-togethers. Or just for you. Lol.