Vegan Enchiladas with Cilantro Avocado Cream Sauce

by Angela (Oh She Glows) on May 4, 2011

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Out of all of the recipes on my Weekly Meal Plan, this is the one we were most excited about!

I first made vegan enchiladas with ‘cheeze’ sauce almost a year ago and Eric has been gushing about them ever since. I must agree that I really don’t make them enough…and I’m not sure why because I’m crazy about them.

Last night, I jazzed up the original recipe and the outcome was so drool-worthy we found ourselves forgetting that they didn’t contain- or even need- cheese. Now that is a good vegan enchilada!

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For this version, I made a creamy green sauce made from Cilantro, avocado (the cream!), lime, and a few other spices that served as a decadent topping for the sweet potato, black bean, spinach, and pepper enchiladas.

They satisfied our every craving…and then some.

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Make your filling and adjust all seasonings to taste.

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Fill and roll your tortilla wraps, placing fold side down in the dish. You can sprinkle vegan cheese on them before baking if you prefer.

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Prepare the cream sauce while baking the enchiladas.

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When the enchiladas are done cooking, spread the Cilantro avocado sauce over top, sprinkle with cilantro and green onion and eat your heart out!

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A couple hints:

1) Due to the avocado in the cream sauce, this sauce needs to be used immediately for best results. If you plan on having leftovers, my advice is to wrap the leftover enchiladas without sauce and store in the fridge. You can try storing leftover sauce in an air-tight container for up to one day or you can make a half batch and make fresh sauce as needed.

2) These would probably be tasty with Nacho Cheeze Sauce too.

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We both loved ‘em. A bit too much maybe because we were totally stuffed afterwards! They would also make a fun meal if you are celebrating Cinco de Mayo tomorrow.

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After taking his last pleasurable bite, Eric proclaimed, ‘I predict this is the best recipe all week.’

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We shall see husband, we shall see. ;)

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{ 272 comments… read them below or add one }

Ashley May 4, 2011 at 11:49 am

The 3rd + last photos make me want to grab the meal out of the screen!! All of the colors are spectacular. Oh the life of a food blogger…rarely making things more than once! ;) I made a repeat meal last night and it was so nice to know it was going to be delicious. haha

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Andrea B. @ Vegvacious May 4, 2011 at 11:53 am

Wow Ange! These look AMAZING!! We love Mexican and my husband’s all-time fave is enchiladas. He is a meat eater so I’m going to have to test this recipe out to see what he thinks. I can tell you without even tasting it that I am going to LOVE IT!!

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Traci(faithfulfoodiefashionista) May 4, 2011 at 11:54 am

Are you hiring for a taste tester? ;)

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Angela (Oh She Glows) May 4, 2011 at 12:32 pm

Sure why not! ;)

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Kaleigh May 4, 2011 at 11:57 am

I love your enchiladas…will definitely have to do this, but maybe instead of a cilantro cream sauce, I’ll go with guac or nacho cheeze… i have issues with cilantro. Either way – they look fresh and delicious! Love love love! Plus black beans and sweet potatoes are among one of my favourite combination’s (i highly recommend vegan black bean and sweet potato quesidilas)

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erin November 5, 2012 at 11:04 am

Does cilantro taste soapy to you? Because it’s genetic, whether or not it taste good, or like soap! I remember doing a taste test experiment with it my first year of college… half the people in the lab hated it, but I love it! Fun fact! ;P

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yvette October 26, 2013 at 12:50 am

Oh, that is so unfortunate that you have cilantro issue, cuz this cream is HEAVENLY!!!!!!

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Dayna March 13, 2014 at 2:55 pm

Cilantro! The soapy taste is a genetic intolerance, common among Eastern Europeans. I just thought I hated it, but it turns out, when you don’t have the enzymes to break down cilantro, it’s your body’s way of saying don’t eat it!

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Faith @ lovelyascharged May 4, 2011 at 11:59 am

This made me realize that I cant remember the last time I made enchiladas…or any Mexican food, for that matter! It’s a crime, haha!

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Kierstan @ Life {and running} in Iowa May 4, 2011 at 12:00 pm

That is the perfect dish for tomorrow!

Cooking a certain meal in our house only once happens a lot – it is easy to forget about some of your favorites when you want to try new things all the time!

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Aly May 4, 2011 at 12:01 pm

This recipe looks amazing!! I make your meals all the time and am now addicted to your blog! I love the creamy avocado sauces you’re making now :) Thanks for sharing and taking pictures. For us visual learners, it is so helpful to see what it is supposed to look like to know if I am doing it right!

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Angela (Oh She Glows) May 4, 2011 at 12:31 pm

Thanks Aly!

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Vanessa @ Loving the Sweet LIfe May 4, 2011 at 12:05 pm

This looks too good to eat!! Wow I’m going to pick up what ingredients I don’t have on hand and make this tomorrow.
How’s the vegetable garden coming along? I may be a little late but building my raised bed today and taking advantage of the nicer weather coming soon.

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Angela (Oh She Glows) May 4, 2011 at 12:31 pm

I will be sure to give a complete update in tomorrow’s post. :) We just put in the soil last night!

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jenna May 4, 2011 at 12:06 pm

mmm…enchiladas are my favorite meal!! i love the creamy avocado sauce! looks awesome.

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TigerTiff May 4, 2011 at 12:07 pm

Looks pretty awesome!

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Claire @ Live and Love to Eat May 4, 2011 at 12:09 pm

These look amazing… and I’m already obsessed with enchiladas. They incorporate all of my favorite veggies and toppings. You’re a genius!

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Emily @ One Sweet Vegan May 4, 2011 at 12:11 pm

I LOVE Mexican food, especially veggie enchiladas! I’m going to make these very soon. :-)

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rebecca lustig May 4, 2011 at 12:11 pm

food porn at its absolute finest

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Lisa Fine May 4, 2011 at 12:14 pm

Yum! This sounds delicious.

One of my favorite combinations [as far as Mexican food goes] is sweet potato with black beans and spinach. I’ve made sweet potatoes using that combo, but this sounds incredible too.

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Leanne (Bride to Mrs.) May 4, 2011 at 12:20 pm

You make vegan food look tasty.

I need to get over my picky-ness and start eating more veggies. :p

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Angela @ Eat Spin Run Repeat May 4, 2011 at 12:22 pm

This looks delicious Ange!! Your photos are gorgeous, and with all that colour you would never know that it’s been doing nothing but rain outside for weeks! I’ve been having my fair share of Mexican-inspired eats this week as well. The avocado cream sauce looks delicious, and even though I’m not even a huge avocado fan (because I find it bland) I think I need to try this!

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Katie @ Nourishing Flourishing May 4, 2011 at 12:27 pm

This looks amazing! My husband says pretty much the only thing he misses now that we don’t eat meat are my enchiladas. I think we can amend that now ;)

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Carrie (Moves 'N Munchies) May 4, 2011 at 12:31 pm

STOP with the AMAZING RECIPES!! seriously.. my bookmarks folder is overflowing!.. all from you!!!!

but actually dont stop.. never!

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Rianne May 4, 2011 at 12:32 pm

Dear Angela,

I know that the question that i have, has nothing to do with today post.
But i want to make youre recept from peanutbutter.jam overnicht oats. in this recept you use amizing gras chocolat. in the netherlands we don’t have that. can i use regular wheatgras with some cacao powder of can i use som whei powder chocolade insteadt?
Or wil that nog work?

BTW in another recepie you use earth balance. is it correct that it is butter?

Please give me an answer,

Greeting Rianne

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kari May 4, 2011 at 8:37 pm

hello, i just wanted to respond to your questions. the EARTH BALANCE is the one that Angela has posted on her blog and the one she uses. On the overnight oats you can use chocolate protein power and the cocoa since it has some great health benefits. i have added in my oats and it taste good. i think i will go make me some now for tomorrow morning. well, i hope i help with answer the questions. have a good day.

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[email protected] May 4, 2011 at 12:33 pm

Oh my! These look AWESOME!! We love healthy Mexican food in this casa, so I can’t wait to try it!

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Lauren at Keep It Sweet May 4, 2011 at 12:38 pm

I need to make this!

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Andrea May 4, 2011 at 12:46 pm

This looks delicious! I read every post and must have missed the recipe for the Nacho Cheeze sauce before but thankfully, my friend who reads made your nacho cheeze sauce and introduced me to it (in fact, I stole what was leftover and finished it the same day lol) and now I just printed off the recipe to make myself. It is SO good, I could eat it on everything :)

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Abby May 4, 2011 at 12:47 pm

These sound soooo good! :)

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Emily May 4, 2011 at 12:54 pm

Avocado and sweet potatoes are two of my favorite foods, I’ve never eaten them together though. I think that will change because this looks so good!

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Rebecca May 4, 2011 at 12:55 pm

Oh my goodness!! I made enchiladas too last night with your Vegan taco “meat” and hummus. I didn’t have walnuts so I used cashews and sunflower seeds. It was INCREDIBLE!! Even my meat-eating family was blown away. Now I wish I had waited so I could have made this avocado cream sauce. Oh well, guess I’ll just have to make them again ;)

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Lisa May 4, 2011 at 12:55 pm

I’ve been on a mexican kick lately. Could be cinco de mayo related I don’t know, but these look drool worthy!!

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Holly @ The Runny Egg May 4, 2011 at 12:59 pm

Angela these look delicious! I already have dinner planned for tonight but I am super tempted to make these instead! That avocado sauce looks so good.

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Jen @ keepitsimplefoods.com May 4, 2011 at 1:08 pm

These look fantastic! I actually made enchiladas last night, but I’ll have to give your vegan version a try very soon!

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Laura @ Sprint 2 the Table May 4, 2011 at 1:16 pm

Enchiladas are my all-time favorite! I wish I wasn’t too busy to make these tomorrow night. :(

I’m with Eric – based on those pics, I predict they are the best all week! Unless something else pops up involving chocolate and spice… LOL!

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J3nn (Jenn's Menu and Lifestyle Blog) May 4, 2011 at 1:18 pm

Oooooh that looks so good! I love the bright green avocado sauce. Yum!

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Beth May 4, 2011 at 1:18 pm

Just printed this recipe. It is similar to a chilli recipe that my husband has been making, so hopefully he will be willing to try this one. Also a great way to use up the leftover Food For Life tortillas that we have.

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Michelle | GOLD-HEARTED GIRL May 4, 2011 at 1:28 pm

Yum, those look amazing! And so boyfriend friendly, too!

http://goldhearted.etsy.com

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kirsty (GYMBUNNYCOCO) May 4, 2011 at 1:31 pm

These looks soooooooooooooooooooo tasty… gonna make these next week for sure xx

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Mary (What's Cookin' with Mary) May 4, 2011 at 1:38 pm

This recipe is really making me miss being in the kitchen !! Looks like you hit this one out of the park. I really love the avo cream sauce :) …these ench’s def don’t need the cheese!

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kris @ everyday oats May 4, 2011 at 1:53 pm

I tried your vegan enchiladas with ‘cheeze’ sauce a while back and they were SOO delicious. I can already tell these enchiladas are going to be great, if not even better! Lovee the combo of sweet potato and black beans! Thanks for all your amazing recipes!!

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Ally (oatsandspice) May 4, 2011 at 1:58 pm

I absolutely love that your created a vegan enchilada – it looks super healthy and delicious! Hopefully I will have the time to make this for dinner tomorrow – WOOHOO cinco de mayo :)

Have a great day girly!

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Heather (heathers dish) May 4, 2011 at 2:14 pm

Oh Angela, now this is something I can get behind! I am drooling like crazy right now…fabulous!

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kate May 4, 2011 at 2:21 pm

I wasnt planning on celebrating cinco de mayo tomorrow but after seeing these I am rethinking that plan ;)

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saravixen May 4, 2011 at 2:23 pm

Oh dear. Those look deeee-licious! I wish I could take just one bit to taste them.
And then another
and another.

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kaila @ healthy helper! May 4, 2011 at 2:24 pm

WOW wow wow! I already love enchiladas…especially veg ones…..but these just looks FANTASTIC! The pictures really do say 1000 words because I know these would be delicious just from looking at the beautiful pictures! :)

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Heather @ Get Healthy with Heather May 4, 2011 at 2:25 pm

Your photos look amazing Angela! Like always though :)

I want a bite of those enchiladas, they are mouth watering.

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Melanie May 4, 2011 at 2:40 pm

I made these for lunch today (with a few modifications as I didn’t have all the ingredients). My husband’s comment was, “I’d definitely eat these again!” They were fantastic. I did substitue rice tortillas for the wheat ones. Because the rice tortillas tend to dry out, I built my version in a pie plate and made the filling into layers. Once it was finished, I served it like pieces of pie with the avocado sauce on the side. MMMMM delicious!! Thanks for sharing the recipe.

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Angela (Oh She Glows) May 4, 2011 at 3:19 pm

Yum! Sounds delicious :) I love making tortilla pies too!

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Michelle (your girlfriend for fitness) May 4, 2011 at 2:46 pm

Sitting at my desk wishing I could eat the screen right now… those look sooo tasty! I tried your pasta with the avocado cream sauce a couple of weeks ago and it was amazing, can’t wait to try this one too!

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Carrie (Carrie on Vegan) May 4, 2011 at 2:48 pm

Okay, Angela, when are you opening your restaurant because I want to be the first customer?! Thanks for the inspiration for yet another healthy and delicious-looking vegan meal. :)

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chelsey @ clean eating chelsey May 4, 2011 at 2:49 pm

Those look really good and it just reminded me that I need to make your nacho cheese sauce!

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Melissa @ Be Not Simply Good May 4, 2011 at 3:04 pm

I LOVE the idea of an avocado cream! I will have to try that soon.

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Char May 4, 2011 at 3:07 pm

Wow, these look SOOO good. I plan on making sweet potato quesadilla’s tonight and nearly have all the ingredients to make these…decisions, decisions! I’ve never tried nutritional yeast…any suggestions on where to find it? (I have Zehrs, Sobeys, Metro, No Frills and a local health store around me, but not sure what section to look at there!)

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Angela (Oh She Glows) May 4, 2011 at 3:30 pm

hmmm they carry it at bulk barn…and also sometimes in the organic/nature foods section of some grocery stores. I think bob’s red mill makes nutritional yeast!

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Char May 5, 2011 at 12:04 pm

Thanks! I’ll have to try bulk barn tomorrow!

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Roz May 4, 2011 at 3:08 pm

I’m wishing I was having a Cinco De Mayo dinner tomorrow….these would be PERFECT. Thanks as always for another stellar looking recipe.

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Averie (LoveVeggiesAndYoga) May 4, 2011 at 3:23 pm

Cilantro Avocado Cream Sauce looks awesome (I just posted about a avo smoothie last night) ..I have been all about the avos lately. And love the pic w/ the cilantro just laying there so delicately and beautifully. So pretty.

And the Nacho Cheeze Sauce…mmmm, delish! Of course the enchiladas themselves look stellar!

And what’s this “if you’re celebrating…” Cinco de Mayo? Isnt it mandatory to have a margarita, chips and guac in your hands tomorrow? I am 10 miles from the Mexican border and it’s 85F out. Get your fiesta on :)

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Moni'sMeals May 4, 2011 at 3:27 pm

Oh Lady! you got me on this one for sure. Wow. I have a Kale Pinto Bean Enchilida Recipe that I adore:

http://monicanelsonfitness.com/blog/meals/kale-zucchini-pinto-beans-plus-more-and-more-enchiladas/

But I so look forward to trying yours out. Just look at the photos!! Also how perfect for Cinco de Mayo! :)

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Angel7 May 4, 2011 at 3:58 pm

My husband absolutely loves Mexican food! I know that he and I, and possibly the little one, would like the enchiladas. Any dish with avocados in it is a winner for me!

http://faithfulsolutions.blogspot.com/

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Kiersten May 4, 2011 at 3:58 pm

Your food always looks so pretty AND delicious! I need to make vegan enchiladas again. Last time I made them I came up with something great, but I failed to write my recipe down.

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Kelly @ Laughter, Strength, and Food May 4, 2011 at 3:59 pm

I was just thinking this morning about how I love enchiladas and quesadillas because you can add anything to them and use so many different types of ingredients! These look absolutely delicious! I think they will definitely be made at my house tomorrow to honor Cinco de Mayo!!! :-)

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Erin @ The Grass Skirt May 4, 2011 at 4:06 pm

This sounds incredible!! I sent your post to my husband at work and asked if he wants this for dinner tomorrow night. He’s all for it! :)

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Tara @ trulysimplebits May 4, 2011 at 4:16 pm

These look SO good. I bookmark any the recipes you post that I want to try and my favorites tab is full of your tasty foods! I made some cookies and muffins of yours the other day and they were both two thumbs up from both me and hubby. Thanks so much for all the work you do to make our bellies satisfied! :)

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VeggieGirl May 4, 2011 at 4:17 pm

Holy moly enchilada!!! Those look divine :)

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Tawney (Eat Hike Sleep Repeat) May 4, 2011 at 4:22 pm

I made enchiladas recently for a friend who is an omnivore. He insisted on real cheese even though I had made cheezy natcho hemp sauce. Instead of using two separate baking dishes, I build a “wall” between his side and my side using quinoa crackers. It was effective in keeping his cheese away from my cheeze :) Happy Cinco de Mayo. Time to use the blender for something other than raw soup!

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vivoir May 4, 2011 at 4:33 pm

Your recipes always look delicious and are certainly helping me recognise that a meal without some kind of fish/ meat protein is still ‘OK’. I am OCD about incorporating protein at every meal and for some reason can’t quite qualify a bean-based dish to sort this particular demon in my head…

But with such amazing ideas, the idea at least is getting easier…

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Justeen @ Blissful Baking May 4, 2011 at 4:53 pm

WOW, these vegan enchiladas look spectacular! I love cheese, but these enchiladas have so many other goodies that I wouldn’t even miss it!

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Jil @ Big City, Lil Kitchen May 4, 2011 at 4:56 pm

Ohhh my gosh – these look amazing.

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Lisa (bakebikeblog) May 4, 2011 at 5:09 pm

wow – your photos are wonderful! This is such a drool worthy dish!

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Angela May 4, 2011 at 5:29 pm

These look awesome and so healthy! I make tofu enchiladas but have been thinking of making black bean ones for a little while now… I will definitely be trying these, thanks!

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Sonia May 4, 2011 at 5:39 pm

:drool: I love me some enchiladas! And I got plenty of avocados for the “sauce” :)

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[email protected] May 4, 2011 at 6:47 pm

Oh my god that dish looks sooo good! I recently (well.. 3 years ago) discovered by love of enchiladas and more recently (a few months ago) discovered that trader joe’s sells an enchilada sauce, so this recipe shall be added to the queue.

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Emily May 4, 2011 at 6:49 pm

These. Were. INSANE. Soooo delicious! I saw the recipe this morning and knew I had to make them tonight. I ran out and got the ingredients right away. They lived up to the pictures- packed with flavor and so satisfying (even for meat-eating fathers). Very very easy, too- some chopping, but really not bad. It was the first time I’ve made enchiladas because usually they’re drowning in cheese and I don’t really like that. These were perfect.

These are definitely going in the rotation. Thanks Angela!

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Alaina May 4, 2011 at 6:52 pm

I love, love, LOVE cilantro!! I’ll bet these taste devine. I am definitely bookmarking. :-)

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Chelsea @ One Healthy Munchkin May 4, 2011 at 7:13 pm

This looks amazing! And it’s perfect for Cinco de Mayo tomorrow. I think I may even get my vegan-phobic parents on board with this recipe haha.

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whitney May 4, 2011 at 7:20 pm

Oh I love guac! :)
Love the pictures, making me very hungry!

Whitney

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Kat @ Cupcake Kat May 4, 2011 at 7:26 pm

This dish looks so good. Oh my gosh I want to make them

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Amanda (Sweet and Savory Vegan) May 4, 2011 at 7:46 pm

I love sweet potatoes and black beans together. Combine them into an enchilada with an avocado cream sauce and my stomach starts grumbling. They look absolutely delicious.

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Kristin May 4, 2011 at 7:47 pm

These look amazing, only change I will make is adding green chile, they just aren’t enchiladas to me without some spice. I love the guacamole cream!

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[email protected] May 4, 2011 at 8:20 pm

drooling a little bit…cilantro and avacado are two of my favorite things in the world!!

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Jess @ littlegirlbigappetite May 4, 2011 at 8:20 pm

Just found your website. This looks so colorful and delicious! I am craving eventhough I just had dinner!

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Rebecca May 4, 2011 at 8:47 pm

Yum yum!!! I love Mexican food!

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Caroline @ Out of Liney May 4, 2011 at 9:16 pm

Wow, these look so yummy! I went out for Mexican tonight, and I’m sure this avocado cream sauce would rival Rosa Mexicano’s :)

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Lauren May 4, 2011 at 10:14 pm

Eeek, I’m so excited about this recipe considering the original has been one of my favorite recipes ever!

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mi-an May 4, 2011 at 10:53 pm

i’m gonna make this!! yummy!!
p.s. i’m in charge of making food for a meditation workshop at my yoga studio. any recommendations on any vegan cleansing finger food?? thanks angela!

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Liv @ The Salty n' Sweet May 4, 2011 at 11:55 pm

I just made your avocado pasta, and now I’m going to need more to make this sauce!! Definitely perfect for Cinco de Mayo :)

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ellalinea May 5, 2011 at 4:51 am

*drooooooooooooooooooool* those look amazing!!!!!!!

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Jemma @ Celery and Cupcakes May 5, 2011 at 5:25 am

Another amazing recipe! Those look fabulous!

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Kath (My Funny Little Life) May 5, 2011 at 7:35 am

I just tried cilantro again (after a few years of despising it), and I was surpirsed how much I liked it! :D

Your recipe looks very good – as always. :)

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[email protected] May 5, 2011 at 8:28 am

Everything about this dinner screams one word…DELISH!! That creamy avocado looks amazing :)

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Amber K May 5, 2011 at 9:31 am

Oh.My.Gosh. I think I could even get my meat-loving husband to love these! They look awesome!!

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Danielle @ weightsandmeasures May 5, 2011 at 9:46 am

Those look like the best vegan enchiladas I have ever laid eyes on. Bookmarked!

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Namaste Gurl May 5, 2011 at 11:42 am

I’ve said it before, and I’ll say it again: Your photos are beyond magazine worthy. Actually I’m not even sure if they’re worth putting in a magazine– they’re just so beautiful! This looks lovely…. prefect for cinco de mayo, no? ;)

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Heather S May 5, 2011 at 12:32 pm

Since I was super busy with work last night and also craving Mexican thanks to your post, my boyfriend decided to make these for us :) DELISH!!! He LOVES avocado, so the avocado cream sauce was his favorite. Thanks for this, will definitely make it again!

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Katherine: Unemployed May 5, 2011 at 1:59 pm

I wish avocado was utilized as a sauce more often

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jenny May 5, 2011 at 2:04 pm

these look sooo AMAZING!! Yum, I’m also looking for great new vegan recipes to try!

XOXO

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Julie (A Case of the Runs) May 5, 2011 at 3:58 pm

Ugh, drooooool! I don’t get to eat avocados nearly often enough.

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Emma (Namaste Everyday) May 5, 2011 at 5:28 pm

I’M NUT FOR ENCHILADAS!!!!! and yay for vegan ones! I must make these very, very soon ;)

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Zorana May 5, 2011 at 5:38 pm

I just made this and it was amazing! My teenage daughter doesn’t like sweet potatoes, but she ate the enchiladas complimenting them after every bite. Thank you Angela!

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Diana @ frontyardfoodie May 5, 2011 at 9:08 pm

Oh my gosh I am going to make these and then ask my hubby if he noticed they were vegan! He totally won’t know. I just know it.

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Dazzle R. May 6, 2011 at 1:09 am

OMG. ENCHILADAS GET IN ME NOW.

Thank you so much for sharing this! I made this tonight with a few substitutions as suited my kitchen, so it’s not quite vegan but oh man it’s still pretty freaking delicious. I’m actually eating some right now as I type this. I’m definitely putting this on the regular rotation!

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Isis May 6, 2011 at 8:27 pm

I just made these but I topped it with home made guacamole instead and they were delicious! I’m soooo stuffed, I can’t wait to eat the left overs :o)

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Sassy May 7, 2011 at 1:15 am

Beautiful photos. And the food looks incredible. Thanks for sharing. :)

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Leslie May 8, 2011 at 2:34 pm

Thanks for the great sauce recipe- I used it on Enchilada Tostadas…

http://stomachtosoul.blogspot.com/2011/05/enchilada-tostadas-with-avocado-cream.html

So good!

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Ali May 8, 2011 at 7:17 pm

Just made the enchiladas- OH GOODNESS! So delicious! Thank you for sharing! I can’t wait to eat the leftovers :)

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Tiffany May 9, 2011 at 1:48 pm

Just wondering what would be a good substitute for the cilantro? My husband and I aren’t crazy about it, but these enchiladas look so amazing!!

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Angela (Oh She Glows) May 9, 2011 at 10:24 pm

Im not sure there is a substitute for it, but I heard from a reader who used guacamole over top instead of the sauce and she loved it!

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Marie May 9, 2011 at 7:08 pm

I just finished making and eating this for dinner. My boyfriend proclaims “This is one of the top five dinners you’ve ever made.”

It was DELICIOUS. And vegan!

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Angela (Oh She Glows) May 9, 2011 at 10:22 pm

yay!!

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Ashley May 9, 2011 at 7:41 pm

I just made these in time for the hockey game…they were perfect, and very filling. Wonderful recipe. Next time I will chop up my sweet potato a little smaller, I made my chunks a tad too big, but nonetheless, delicious!

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Nichole May 10, 2011 at 8:29 am

Omg. I cannot wait to try that avocado cilantro cream sauce. I predict that I will eat it on EVERYTHING.

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Barb Childs May 10, 2011 at 12:01 pm

To store the avocado sauce, take a piece of plastic wrap and push down directly on sauce to get the air out, then seal with an airtight lid, this will keep the sauce from turning black, I do this when I make guacamole.

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Kim May 10, 2011 at 4:58 pm

I made these for my husband and friend and they were outstanding!! I was skeptical about the dryness and cilantro in the sauce, but it blew my mind! Big thumbs up from us!

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Ashley May 10, 2011 at 6:00 pm

Oh my goodness, they are better the next day. I can’t wait to make these again, I’m hooked!

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Cherina @ Quiet Wanderings May 11, 2011 at 2:47 am

These enchiladas are divine!! And even better the next day. I made your carrot loaf last week and the enchiladas this week. Next week…who knows? Maybe the tomato basil pasta.
A Canadian friend suggested your site to me a couple of months back and I’m hooked and I’ve been raving about it to my Aussie friends :) Kudos from Down Under!

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Jes May 11, 2011 at 11:53 am

I made these for dinner on Monday and WOW.

My carniverous boyfriend couldn’t get enough and kept asking if I was SURE there wasn’t any cheese in them!

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Candace May 13, 2011 at 6:29 pm

Just made this for dinner with my three and a half year old son. We both love em!! So delicious.

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Brenda May 14, 2011 at 5:23 pm

I am so glad I made these today! They are delicious! Thank you for the recipe.

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Jen May 14, 2011 at 6:46 pm

WOW!!! My Husband and I loved these. Always happy to add a healthy dish that also has flavour!

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Kht April 18, 2012 at 9:09 pm

Just tried this tonight, it was freaking brilliant! I didn’t have cilantro, and I didn’t miss it. (I too have a speckled past with the stuff!) Very filling and I will be trying this again!

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Kristy April 22, 2012 at 3:36 pm

Just made this. Added butternut squash because I did not have enough sweet potatoes. I also decided to to the casserole “lasagna” style in layers, rather than rolled. I also used fresh salsa instead of pasta or enchilada sauce. SO GOOD.

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Angela (Oh She Glows) April 22, 2012 at 8:04 pm

great ideas, thanks for letting me know!

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María April 25, 2012 at 11:44 pm

About how many avacados will make the 1 1/4 cup for the Avacado Sauce?

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Debbie Gledhill May 2, 2012 at 1:52 pm

I’m excited! These look delicious! It just happens to be Cinco de Mayo this weekend! I am going to travel to my best friend’s house where we are throwing our first dinner party and this is on the menu! Thanks!! There are a few vegetarians there so I am happy to prepare something for everyone. I cannot wait to try this. Keep posting your amazing finds and creations. :)
Debbie

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Jenny May 17, 2012 at 8:10 pm

These are awesome. Made them tonight. Loved them. Think hubby would even eat them even though they don’t have any meat in them, which he thinks he has to have. I will be making these again.

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Martha May 23, 2012 at 7:03 pm

Hi! I’m a college student who has been vegetarian about year now, and I’m starting to make the transition to vegan living. I just made your vegan enchilada recipe for my family, and they loved it! Even my little sister, who loves meat and cheese (and was skepical since the recipe is vegan), loved it! Thank you so much and I look forward to trying more of your recipes! :)

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Angela (Oh She Glows) May 23, 2012 at 8:35 pm

Thats great Martha!

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Jill May 25, 2012 at 6:20 am

I just made these for me & my (meat-eating) boyfriend and they are SO AMAZING!!!! I can barely cook anything but you’ve made these foolproof (although mine didn’t look nearly as pretty as yours ;p) I will be making these again and I know my entire meat-eating family will love them. :) Thanks Angela!

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Sara Beth May 25, 2012 at 10:14 pm

These enchiladas are AMAZING!! My new favorite dinner. Loved them and the cilantro-avocado cream sauce is perfect on top. Thanks for this creative, well-balanced, healthy and delicious meal. I have shared it with a number of friends.

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Jakub June 11, 2012 at 9:36 pm

Hi Angie,

I am a Vegan Personal Chef and from time to time I browse the net for recipes. Yours Is something I would absolutely make for my client. I love the ingredients and the PICTURES!

Good luck cooking I will be looking at your blog more often

Jakub

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Taylor June 13, 2012 at 6:33 pm

So amazing! My favorite enchilada recipe ever. :D

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Meghan July 1, 2012 at 8:22 pm

Wow, these look amazing! Can’t wait to try them and share them with my veg readers :) thanks!
Meghan
Theplantbasedhealthcoach.com

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clara August 1, 2012 at 11:25 am

These look fabulous and I would love to make them! However, I am unsure about what the enchilada sauce is? Could you clarify this for me? Thanks!

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Angela August 6, 2012 at 7:08 pm

They are FANTASTIC!!!!! Some of the best ones I’ve made yet.
I just made them today for lunch. Next time though, I will leave all the salt out of the recipe; I found it to be a bit much.

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Jane August 15, 2012 at 7:00 pm

I made these enchiladas tonight and they were delicious!!! I doubled the amount of black beans and spinach (I had some spinach that needed to be used up ASAP). Thanks for providing so many fantastic vegan dishes!! It has helped the conversion to veganism easy.

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Susan August 21, 2012 at 1:41 pm

Loved this!
I made a slight variation to the sauce. I put green onion and a large handful of spinach in with the avocado cream sauce ingredients into my vita mix. The color never turned so you can make it ahead of time and it makes the sauce really creamy and fluffy, simulating sour cream!

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Stephanie Cole August 26, 2012 at 12:57 pm

Just made these enchiladas and they are heavenly!!! I absolutely love the avocado cilantro sauce for the top, it is 80 million times better than cheese!!!

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Mary August 26, 2012 at 7:27 pm

Thank you so much for this recipe! I am new to the vegan lifestlye and this really helped out for tonight’s dinner!

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Fern September 2, 2012 at 1:57 pm

You make me wanna go Vegan! I’m practically dribbling over my food plan *currently being created by sifting through your recipes!* for the week. … I’ve been toying with the idea of going veggie/vegan for a while, but your blog makes me feel like it *is* doable.

Thanks!

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Vanessa September 6, 2012 at 3:11 pm

Drooling.

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TwinsMommy September 16, 2012 at 7:17 pm

So I know this post is like a year and a half old but I just made these and they are AMAZING. To be honest I’m not a vegan but I have a dairy allergy and eat a plant based diet and meat is less of a staple and more an additive BUT these were the best enchiladas I’ve ever had meat or no meat restaurant or homemade. Truly amazing. And my 2.5 year old twins agree they split an enchilada and almost finished it which is more food than they normally eat for a meal!

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Kelly September 22, 2012 at 8:02 pm

Just made these tonight and they were delicious!! Just the right amount of spice and a great flavor and texture. I put in less than the recommended salt in the avacado cilantro sauce because I’m not a huge fan of salt, and I still found it to be a little overpowering, but when tasted with the enchilladas it tasted better. Great recipe, thanks!

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darlene October 3, 2012 at 10:56 am

Hiiii, Im making this Friday……I want to use the same sauce you did, so do I use just plain pasta sauce? Like tomato , the kind for spagetti? Please respond I want this recipe to come out good because I am having company over. Thank you !! :)

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Annalise October 25, 2012 at 9:02 pm

I made this for dinner last week and on a whim, decided to double the recipe for the filling and freeze it. Am I glad I did. This recipe is delicious. I’m pooped after a long day at work so were enjoying these enchiladas once again tonight. All I had to do was wrap them up, through them in the oven and make the cilantro avocado cream sauce again. This recipe is a keeper. Big time! Thank you so much! Love your blog.

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Veronica November 4, 2012 at 8:11 pm

Made these today with the Cuban Black Beans recipe from EatLiveRun. They are DIVINE. Can’t tell you how much I adore the avocado cream sauce! Thanks for another fabulous recipe!

For anyone interested, here’s the black bean recipe: http://www.eatliverun.com/cuban-black-beans/

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Meredith December 4, 2012 at 8:31 pm

These are sooooo good, I made them tonight (using your homemade enchilada sauce from your enchilada casserole) and they were amazing. Can’t wait for leftovers!

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Hali December 7, 2012 at 9:39 am

I love these enchiladas. I hadn’t really considered using butternut squash in this way and now I’m hooked. I even made these for a room full of meat eaters over the holidays and they really enjoyed them.

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Babette December 9, 2012 at 12:49 pm

I made these last night and they are amazing. And so easy to do! I thought they’d be labor intensive, but not at all!

I just thought the sauce with avocados was a little too intense. Next time, I’ll try it with 1,5 tbsp lime juice and 3/4 tsp salt.

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Steph December 11, 2012 at 10:14 pm

I tried this tonight and they were great. Easy to make and so good that my meat eating significant other had seconds. Win! I used corn tortillas to make them gluten free but otherwise went with the recipe.

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bellajewels January 6, 2013 at 5:49 pm

Wow!!! Made this vegan enchilada dish tonight…..just finished…and it was AMAZING!!!!! I have made several vegan black bean/sweet potato enchiladas and I believe this is the best one, for our taste buds, thus far. Really happy…really satisfied. And my 15 year old son went back for a second one! Thank you so very much for posting your masterpieces. Will be returning to see what else you have cooked up!! Tracey

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Mesa Mom January 11, 2013 at 8:44 pm

I just made these tonight. There are no words I can find that would do it justice as to how…. delicious… flavorful… fulfilling it actually is! As soon as I took my first bite, I closed my eyes and just savored it all – thankful for this extraordinary creation. You outdid yourself with this recipe! This is definitely going into the permanent rotation and all other recipes are banished from this cooking kingdom. I’d never cheat on you, oh Vegan Enchilada with Avocado Cilantro Cream Sauce. Our love will last ’til the end of time {cue the violin and strings here}!

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Angela (Oh She Glows) January 13, 2013 at 9:02 am

hahah oh man this comment is too funny, thanks for letting me know how it went!!

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DestiniLayne January 12, 2013 at 3:52 pm

Wow. Just wow.
Yesterday, I was browsing through all the Vegan Recipes I had “Pinned”..
I couldnt pass this one up, it made me want to drool just looking at the pictures, and Let me tell you… Im so glad I picked this one. It was amazing!! (:
My Fiancee and I loved it, Even her family, who always dog us for being Vegetarian, couldn’t get enough of these.
I will Definitely be making these again.

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Angela (Oh She Glows) January 13, 2013 at 8:56 am

yay, that is great news! Thanks for reporting back :) You just reminded me I need to make these stat!

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Angela L. January 13, 2013 at 9:40 pm

These enchiladas were so delicious!! I just made them for a group of friends and they got to taste how good it is to eat vegan! Everyone loved them! Thanks so much! I’m sure I’ll be making these quite often. Yum!!!

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Leanne January 14, 2013 at 10:28 am

I must thank you for this recipe. I look forward to inviting new guests over for dinner Just so I can make this dish!

People are polite and will often tell you that the meal is wonderful. My brother-in-law tried the enchilladas and said, “These are good.” A little while later, he said, “No, really. These are GOOD!” One friend, after trying this dish, said to his wife, “Honey, we can make these at home, right?”

I’ve made this recipe numerous times, and every time it has been met with rave reviews.

Congrats, Angela. You’ve got a real winner here!

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Angela (Oh She Glows) January 14, 2013 at 11:02 am

aww that is so good to hear! Thank you Leanne :)

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jennifer January 26, 2013 at 8:36 pm

Holy wow. Delicious. My boyfriend said one of the best meals ive ever made-and couldn’t believe it was vegan! I was disappointed because I was so full I couldn’t have seconds :)

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Emma Milligen January 28, 2013 at 11:28 am

Awesome! I made these last night with my guy, and we were both pleasantly surprised with this recipe. Easy to make, doesn’t take forever, it was very pretty looking and colourful, and oh yeah- tasted great! Granted, we did add a heck of a lot more garlic and added some Mexican hot sauce to our attempted ‘homemade enchilada sauce’ (our grocery store didn’t have anything except crushed tomatoes on hand). Yumm! Now if only I could restrain myself from eating more than one serving at a time… :P

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kkspenca January 29, 2013 at 3:07 pm

Just made these. They turned out great! I was a little worried because my sauce looked a lot more runny than yours in the pic, but it dried up nicely in the oven. I will be making these again. Thanks.

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Jen January 30, 2013 at 6:45 pm

I’m on a roll with your recipes this week! Just made this for dinner and it was a hit! I think I’ll have to add it to my dinner rotation. Thanks so much!

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Anna January 31, 2013 at 12:01 am

I have made these so many times since I found them a few months ago. I am obsessed and anyone that I cook them for thinks they are the business! I never want them to end. My absolute fave meal! Thanks!

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Josee February 4, 2013 at 7:37 pm

I just made this for my meat-eating boyfriend and his friend and they looooved it! My boyfriend said it was the most delicious recipe I ever made. I agree; it’s incredible!

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MisterZ February 10, 2013 at 1:41 pm

For my first ever striclty vegan cooking experience I made this recipe for my girlfriend who is vegan (I am not) and we both loved it. The avocado cream is very good with tortilla chips (Super Bowl party idea?)
I’d point out that you could easily make 6-8 regular size enchiladas with this recipe.
Very filling too.

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Kirsten Lee February 15, 2013 at 10:42 am

I made this for Valentine’s Day yesterday and my Hubby and we LOVED it! The cilantro avacado sauce is SO good!!! We used it a dip for tortilla chips. Another good one!

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Kathy March 5, 2013 at 5:26 pm

I’ve made these twice in the last few weeks…why didn’t I discover this sooner? So delicious, and pretty quick to put together!

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Anja March 23, 2013 at 4:06 pm

This was oh-so-amazing!! Thanks for sharing this recipe.

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Melissa Wolf March 26, 2013 at 8:51 pm

Made this tonight sans avocado sauce. Sweet potato? Who knew?? Again, a simple & delicious vegan dinner from Oh She Glows! Nice leftovers for lunch/dinner this week. Thank you! ♥

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Catherine April 5, 2013 at 10:58 am

Does anyone know the calorie info on this? These are delish!

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Jennifer April 17, 2013 at 2:01 pm

Hi there. I made these enchiladas once before and we LOVED them. Quick question, we are sharing foods at work and I would love to bring this in, do you think it would keep overnight OK (after cooked) and then micro to warm up (with cilantro advocado separate of course)?

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NMichael April 20, 2013 at 11:42 am

We made this last night and we all voted it best “oh she glows” recipe. My husband lOVED it.

Natalie

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Angela (Oh She Glows) April 21, 2013 at 2:09 pm

Wow! Thank you :) So happy to hear that!

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RR April 23, 2013 at 12:04 pm

These sound really good….do you think they would fare well as a make ahead meal? Assembled (minus the avocado sauce, of course), frozen, then baked? Looking for some healthy things I can make ahead for an upcoming visit from out of town family. Thanks!

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Laura May 19, 2013 at 5:34 pm

Oh my gosh. I just made these. I layered the tortillas and filling so it would go together a little easier. But they are so good! The cream sauce is amazing. Thank you so much!

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Haley June 3, 2013 at 6:49 pm

I finally had some time to make one of your meals after spending the last week or so salivating over all the photos! I had my eye on these from the start and I am please to say they turned out amazing! This is encouraging as I embark on my vegetarian to vegan journey!!! Thanks for providing a good starting point for my adventure. I appreciate your story and your recipes:)

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Angela (Oh She Glows) June 5, 2013 at 10:00 am

Hi Haley, So glad you enjoyed it! Thanks so much for letting me know how it went :) So glad you enjoy the blog.

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Johanna July 8, 2013 at 7:22 pm

Just made these for my family tonight. SUPER DELICIOUS! And if it can convince others to try it, I’m only fifteen so its not too tricky. Also my dad is a farm boy who eats steak and potatoes practically everyday. He didn’t even want to eat any because he’s stubborn like that, then he tasted them. And ate more than all of us!! Thanks a bunch!!

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Angela (Oh She Glows) July 9, 2013 at 8:18 am

haha isn’t that the best?? LOve when that happens…so glad it worked out! Keep your eyes peeled for this recipe in my book. I revamped it and it’s even better than this original!

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Jodi July 29, 2013 at 12:17 pm

This was wonderful. My hubby says it is better then the ones with chicken. Thanks for sharing. A keeper for sure.

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Barbara August 4, 2013 at 7:38 pm

we loved this recipe! Very easy to make, very delicious! I substituted parsley b/c I didn’t have any cilantro. This will be a repeat meal at our house.

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Suzanne Barker August 10, 2013 at 12:08 am

These were the best enchiladas I have ever put in my mouth! That’s saying a lot because I live in Tex-Mex country–Texas. I doubled the recipe and made them for my in-laws who loved them. Thanks!!

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Heather October 3, 2013 at 12:59 pm

Thanks. I was diagnosed with endo a little less than two weeks ago. I made this the day I was told. It was the best meal I had had in weeks.

It was so good that even though I was alone and really upset it made me believe that I could give up the majority of foods that I regularly eat and loved. I am finding my way through the diet changes easier than I thought but this is the recipe I will be using to entertain friends and family who are scared or against trying to eat any of my “weird food”.

Thank you for such a comprehensive and extensive free resource. I cant tell you the difference in my mood and body as a result of all you diet restricted or consciouse foodies out there.

Big virtual Hugs.

H.

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Angela (Oh She Glows) October 4, 2013 at 8:31 am

Aw thank you Heather! I’m so happy to hear that you are coping well and enjoying my recipes :)

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Bonita October 27, 2013 at 5:53 pm

I made this today and I am so thankful that there are leftovers. Unfortunatrly my avocados were not ripe enough but was able to still get a good idea of what it would taste like.
This is definitely a keeper!

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Rawlslyn October 29, 2013 at 6:31 pm

I just made this for dinner and my husband and I loved it! Fantastic dish.

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Cindy November 3, 2013 at 3:58 pm

My daughter and I just watched Forks Over Knives and are giving vegetarianism a try. This was the first meal I have made. It was delicious and so satisfying. A definite keeper. I just used some of the leftover cilantro cream sauce for a delicious tomato and spinach sandwich. Thank you so much!

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Leigh November 14, 2013 at 6:08 am

OMG… Made these tonight for dinner. SO AWESOME! Absolutely loved by all. Not only tasty but so beautiful looking.

My daughter recently found your blog after wanting to try vegan eating. As she’s 15 I asked her to help with the cooking and I’m so happy she found your site. I share it with people all the time.

We’ve tried many of your recipes and will continue to try more. Our whole family is getting healthier one recipe at a time!

Thank you for all your work!

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Angela (Oh She Glows) November 15, 2013 at 8:51 am

Hi Leigh, I’m so happy you love them so much!!

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Kelsey November 26, 2013 at 7:17 pm

This recipe looks absolutely delicious and cannot wait to try it!
The photo of the enchiladas look like you used yams??.. which are orange in color but the recipe calls for sweet potatoes (which are actually almost white in color).

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SR January 2, 2014 at 1:57 pm

That’s not a “sauce,” it’s a paste… and it’s basically just a variation on guacamole :/

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Angela (Oh She Glows) January 2, 2014 at 2:07 pm

It really is a sauce…I’m confused by the paste comment? Did you follow the recipe as written?

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SR January 2, 2014 at 4:56 pm

I did not end up making this “sauce. ” I found a link to the recipe doing a google search, but this “sauce” is too thick for the type of sauce for which I was looking. Most true sauces have more liquid in the them and are runnier, such that if placed on top of something like enchiladas, a portion of the sauce would run off the top and down the sides into the pan. But, in your photos, the “sauce” is so thick that it sits on top of the enchiladas like a paste, rather than running down the sides like a sauce, due to the low liquid content.

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Anonymous January 28, 2014 at 11:43 pm

While you are cooking the enchiladas, you add extra filling on top (which contains enchilada sauce). This keeps everything nice and moist and delicious! The cream is just used as a topping. It tasted very close to sour cream to me! However, the recipe does note that you can add water to thin it out as you would like.

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Mia January 6, 2014 at 10:02 pm

I made the cilantro avocado sauce to serve with a bean and corn salad. This is maybe the 10th recipe I’ve made off of your site, and it did not disappoint!! I can’t wait to get your book! :)
Thank you, Angela!!!

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Jaclyn January 8, 2014 at 10:53 am

This is the best vegan recipe I’ve ever made. My non-vegan friends love it. I’ve never had anyone not like it. So delicious!

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Robin January 14, 2014 at 8:47 am

I made this last night for my newly-trying-to-be-vegan boyfriend, and they were absolutely delicious!!! We’ve been doing a lot of fake meat, which I enjoy, but the hearty texture and spice of these enchiladas left us full and happy without any meat substitute. I left out the spinach, and used guac instead of the cream sauce (I also have issues with cilantro). My boyfriend and I were simply stunned at how delicious this was, and we’re becoming big fans of your site. Thank you!

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Shelby January 14, 2014 at 11:14 pm

These were to die for! I’m never disappointed by your recipes.

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Santa January 24, 2014 at 9:07 pm

Made these tonight! absolutely delicious! all the ingredient and spice measures are spot on! also my meat eating friends were impressed, of how satisfying this meal can be! and the avocado sauce is so refreshing and goes so well with it! Thank youuu for the amazing recipe! :) x

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Anonymous January 28, 2014 at 11:41 pm

I tried making this recipe for the first time tonight. I added a little bit of corn and I loved how colorful and bright it was. The little kick of spice from the enchilada sauce I used, plus the warm comfort of the sweet potato and black beans and the sweetness of the corn, balanced SO perfectly with the cilantro avocado cream. Heavenly!! My dad was convinced that I had used sour cream in the sauce. And, it was way easier to make than I thought it would be. This is my new favorite recipe.

Thanks so much for this great recipe. I loved being able to open it up for the first time, trust that it would be great, and having all my expectations blown to pieces. It was just the thing my family needed today in the midst of a hard time. Thank you.

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Lacy Camey January 29, 2014 at 6:50 pm

I just wanted to thank you once more for you fantastic website! I have found so many yummy recipes from here that have become staples for my husband and me. I don’t know what I’d do without your yummy recipes! :) Tonight, I am making this for the first time. However, I’m going to make them with home-made paleo tortillas :). Tomorrow, since I’ll have leftover tortillas, I’m going to make your taco chili with nacho cheese sauce! (What can I say, I love mexican food!) Much love from Texas! <3

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CrystalS February 4, 2014 at 11:45 pm

Thank you for this recipe! We made this for dinner tonight–it was sooo satisfying and delicious!

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susan February 7, 2014 at 12:53 pm

Just made this last night so good thank you thank you!

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Lisa February 10, 2014 at 11:15 pm

Hi there

I am a huge fan of your website and have tried a few recipes. Tonight I made the enchiladas for my family. It’s Family Day here in BC Canada and I wanted to try something different. They were amazing!!!! I substituted spaghetti squash for sweet potato since it was in my fridge leftover from last night. The flavours were perfect and we all loved them and ate way to much. I love to check out all your wonderful recipes and am looking forward to trying more. Thanks so much for your website! It’s a wonderful resource for us new vegans out here!

Lisa
Vancouver island, BC Canada

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Lizz H February 25, 2014 at 9:27 pm

Made these tonight, delicious! I’m dabbling in vegan recipes and didn’t miss the cheese in these at all.

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Rose March 22, 2014 at 10:30 am

I made them tonight from your cookbook and they are amazing! Definitely one of my favorites. I’ve loved every recipe from the book so far, will make these again!

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John Pedroncelli March 26, 2014 at 2:32 pm

OK, this has to be said. Your creativity is to be commended. These look and sound good to eat. I like to get jiggy in the kitchen as well. These are NOT enchiladas. Call them whatever you want, but not enchiladas. I was born and raised in New Mexico. We eat chile all day every day. Enchilada means “in chile” literally. 1 teaspoon of dried chili does not an enchilada make! And corn tortillas are the only way to go. You have a hipster burrito here. We need to quit diluting everyone’s cultural foundations, especially in the food world. I am not trying to diminish your efforts on the vegans behalf, but it you create a new dish why not give it a new name. Looks more like savory guacamole crepes with a flour based tortilla. Best Regards, John

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Alison April 2, 2014 at 11:21 am

You know, It’s funny, my boyfriend is Hispanic and always laughs about enchiladas with cheese in them. That’s not how they are prepared in Mexico. Silly!

The official way to prepare RED enchiladas is to take a warmed corn tortilla and dip it in a bowl of warmed up red enchilada sauce, fry it in oil for a little bit (this helps set the sauce into the tortilla), remove and roll whatever tastiness you want in, and plate it. Also, they don’t bake them in the oven! This made so much sense to me and its so easy!
GREEN enchiladas are a completely different story…you warm up the tortillas, add the filling, put on plate, and pour the sauce over the top. Sprinkle on some red onion and cilantro and drizzle a little sour cream on top and Voila!

I’m sure you could work this into an all vegan enchilada doing it the “traditional” way…I feel like I was so blind all these years with my “fake” enchiladas. Haha! :)

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BB April 2, 2014 at 9:36 pm

I made these tonight and followed the recipe exactly. I love the Ezekiel tortillas. I will use these every time now! They kept their shape well, and besides, they are sprouted whole wheat (REAL FOOD!). These were absolutely WONDERFUL!!! This recipe has found its way into my digital box for posterity purposes. Thank you again for a delicious, healthy, and kind-life recipe. I don’t know how many times I say this, but I am so happy I found your blog. Bless you….

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Kari April 6, 2014 at 7:54 pm

these were amazing. I used corn tortillas and made a layered casserole. took to a potluck and everyone loved it! making more to put in freezer!

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Daniela April 15, 2014 at 12:33 pm

This recipe is a great idea, just one important thing, we mexicans don’t eat enchiladas in wheat tortilla. We eat them in corn tortilla, I’m trying this the real mexican way, I’m sure is going to be delicious, thanks for sharing.

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Eric Elias April 17, 2014 at 3:26 pm

I gave these a shot the other not and what a hit! My girlfriend absolutely loved them and the leftovers made a slamming lunch the next day!!!

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Nina Vrolijk May 4, 2014 at 12:02 pm

I have just made these and they were so good!! My husband ate two and a half whahaha. He is not a vegan, but he said they are so delicious…you could serve them when we have company. And I can tell you that is a great compliment coming from him! Thank you for this great recipe :-)

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Rachel May 12, 2014 at 6:34 pm

I made these the other night and they are great! Easy to cook and make for yummy leftovers. I haven’t ever had sweet potato and black beans together and I was a bit skeptical that they would go together but I was very pleasantly surprised!

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Eric May 18, 2014 at 7:04 am

I made these. THIS RECIPE IS AMAZING! Thanks so much for sharing it!

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Christina Wissner June 10, 2014 at 2:49 pm

This is seriously my favorite meal EVER. I am from Texas and eat Tex-Mex 3-4 times a week… and this still blows my taste buds away every time I eat them! I am making these as a welcome home dinner for a friend soon and I can’t wait to have 2.. or 3… or 4… or the whole tray of them! :)

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Kimberly June 16, 2014 at 8:40 pm

Oh…..My…….Goodness!! I have made these enchiladas more than once and I absolutely love them!! I made the avocado cream sauce without the cilantro and it is still to die for (for those cilantro dislikers like myself). Thank you, thank you, thank you for this recipe! Oh yeah and the meat eating boyfriend even approves ;-)

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Christina June 18, 2014 at 2:16 pm

I made these and they were spectacular! A new family staple in the rotation. Thanks.

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Jessica Fig June 20, 2014 at 9:50 am

What a great recipe! These will be my go-to enchiladas from now on! I used zucchini instead of sweet potatoes and two kinds of bell peppers as well as hot portugal peppers from the farmer’s market. Next time I will give the sweet potatoes (and maybe even the cheeze sauce) a try! I absolutely loved the avocado cilantro cream sauce! Who needs cheese on your enchiladas when you have creamy, buttery avocado cream to spread on top?! For my fiance’s enchiladas I had to add chicken and cheese per his request (more like demand haha). Most of the time I can get him to eat vegan meals with me but sometimes he just misses the meat. Maybe one day he will see things my way… Either way, these enchiladas were a hit with both of us! I hope I can make these for our next summer get-together. I know they would be a hit!! Thanks for the wonderful recipes as always :)

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Aileen June 22, 2014 at 5:28 pm

I made this tonight and they were great! I’ve made a handful of your other recipes, and they never disappoint. I only fully cooked 2 enchiladas and put the rest of the mixture into the fridge to bake during the week for quick dinners. Thanks for a tasty, healthy recipe!

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Johanna July 2, 2014 at 12:26 am

I just made a deconstructed version of this recipe -delicious! And that avocado cream – well, avocado and coriander (cilantro) is a match made in heaven.

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Elyssa August 2, 2014 at 8:02 pm

Angela,

Your recipes really are fool-proof!
Today, I missed the opportunity to get to the grocery store and needed dinner in a pinch before my night shift at work.
I had been drooling over your Mexican recipes all day (enchilada casserole, eh) and decided I must make these enchiladas work.
I only had a few things in my fridge from my shopping trip almost two weeks ago.
The leftover kale, half a purple onion, yellow bell pepper, whole tomatoes, and can of black beans I scored on (along with an air-tight container of prepped breakfast potatoes) were all I needed to make this recipe work!
I made your enchilada sauce from scratch with two tomatoes I put in the food processor and the last dollop of tomato paste remaining in the tube. My boyfriend went nuts over it! (He even said it had a nice “kick,” we too love spicy foods)
Something I added to the recipe (sauce) was *mushroom powder and vegan worcestershire sauce .
And to plump up the filling, I added some browned, cubed Boca veggie burgers…mmmm, nom nom.

This recipe is THE BOMB.

I couldn’t stop myself from taking spoonfuls along the way of the filling.

-Elyssa

**The mushroom powder and worcestershire sauce will do ~amazing~ things to veggie burgers, meatballs, etc. You can find these items at the Asian grocer along with the spices. The mushroom powder is a healthy vegan alternative to MSG, to add a savory flavor.

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Angela (Oh She Glows) August 3, 2014 at 9:41 am

Hey Elyssa, So glad you enjoyed the enchiladas! Love all your additions too. :)

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Elyssa August 2, 2014 at 8:04 pm

P.S.- The thing I love the most about your recipes is that I can basically cook them with scraps.
These are a poor man’s meal! And delicious too ;)

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Tami August 21, 2014 at 9:07 pm

This dish is absolutely delicious. I did not do the cheez sauce and I used an enchilada sauce, everything about this dish is fantabulously tasting. My kids loved it. Thank you for all your awesome recipes, we have made quite a few of them and they have all made it to the “make again” category :)

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Jen August 25, 2014 at 2:40 pm

Please, could someone come over and make these for me every day for the rest of my life. DELICIOUS!

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Audrey September 18, 2014 at 5:11 pm

I made this for lunch today and can honestly say that it was the best enchilada I ever ate (and this is counting my pre-lactose intolerant, vegetarian days)! I’m not a fan of avocados so I made it without the cilantro avocado sauce (or the other sauce you listed) and it was amazing! I followed the recipe to a t, except for omitting the nutritional yeast (careless error), and I don’t even think it needs it actually! You were right, you don’t even miss the cheese at all the recipe’s so good! 10/10

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Abby September 25, 2014 at 5:30 pm

I made these a few months ago and everyone fell in love with them. Today, I turned this recipe into a soup… holy cow it was amazing! Thanks for this recipe, it’s so versatile!

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Tami October 8, 2014 at 11:12 pm

These are mouth watering and absolutely delicious. My family asks for these at least once a week, I don’t mind :) I use enchilada sauce as there is more flavor for my liking and I did not use the cheeze. These are a must try for anyone!

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Frances Wu October 19, 2014 at 9:57 pm

My friend made these the other night and they were so yummy, I had to make them myself. Just made them for dinner tonight and they turned our amazing! Thanks so much for a fantastic recipe :)

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Jessie November 3, 2014 at 8:56 pm

I was looking for a cilantro/avocado cream recipe and came across yours. I didn’t make the enchiladas but will *definitely* be coming back to make the cream. SO GOOD.

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Sarah December 30, 2014 at 7:14 am

Angela,

I got your cookbook for Christmas and made this recipe last night. So delicious! Even my meat-loving boyfriend said they were amazing. I can’t wait for leftovers tonight.

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Victoria January 5, 2015 at 8:12 am

I made these out of your cookbook the other night with my guy friend who is a big meat and cheese lover and he said these were the best enchiladas he has ever had. I was quite impressed with them too and they make great leftovers even two days later. Well done, Angela!

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Sarah J January 19, 2015 at 6:05 pm

I know this is an old recipe but I had to stop by and tell you how wonderful these enchiladas are. I made the cookbook version last night (which is the same as this one?) and I am now eating them again for lunch. I doubled the recipe and added extra cayenne to the enchilada sauce for a little more kick. SO good! The avocado cream is to die for. Tonight we are having the empowered noodle bowl with orange miso dressing and I’m adding baked tofu for some extra protein. That recipe is also a winner. Thank you so much for sharing your amazing recipes. I’m not even a vegetarian but my fiance and I enjoy your recipes on a regular basis and we love both the taste and the way they make us feel. I can’t wait for the 2nd book!

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Dan Harris January 20, 2015 at 12:27 pm

I made these over the weekend from the recipe in the book and they’re great!

I found a few problems however…

The recipe list (from the book) includes kale but the description uses spinach. Not a big deal, just a heads up before reprinting.

The main issue I had is the recipe doesn’t mention the size of the tortillas. The only sprouted grain I could find are the 6″ (15cm) Ezekiel bread tortillas. I suspect the recipe is asking for the larger 8″ (20cm) size because I only used half the filling even after layers some on the top.

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Angela (Oh She Glows) January 22, 2015 at 9:21 am

Hi Dan,

Thanks for your feedback. I’m glad they were still enjoyed!

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annie January 22, 2015 at 5:20 pm

These were fabulous! The cilantro avocado sauce was perfection! My husband gobbled it up as well as my 4 year old son! Love love this!

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Kyla January 26, 2015 at 11:39 am

Hi Angela!
I just saw these on your vegan-freezer friendly meal page. Just wondering what stage would be best to freeze them at, and what the best way to reheat would be! They look amazing!!

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Chelsea Evans January 28, 2015 at 11:42 pm

These enchiladas are so yummy. My family can’t believe they are vegan. They like these enchiladas better than our regular recipes. The avocado cream sauce is spectacular and really makes the dish. I used your enchilada sauce from one of your other recipes. Wonderful!

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Gayle January 29, 2015 at 2:52 pm

I have made these three times now and they are incredible….I served them to a meat-eating friend and she went wild over them, inspired her to go vegetarian.

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Jodie February 3, 2015 at 2:40 pm

Oh yes thanks for helping me glow with all your great recipes. Making this as a gift for a friend in need..
Could I just saute the sweet potatoes (small dice) with the onions in the first step? Between that and then the baking time I think I could eliminate boiling them. Also could I make the filling now, then put them together the next day with success? I just name more time now to prep, but not gifting till tomorrow. Thanks!!!

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dianne February 6, 2015 at 9:13 am

A friend made these for vegan me at her “Mexican” dinner event on New Years Eve, and I loved the filling and sauce enough to ask for the recipe. One thing that seemed very wrong to me, though, was the whole wheat flour tortillas. Enchiladas should have the rustic corn taste of corn tortillas. Without it, they’re just burritos. Corn tortillas are very easy to make, using just masa harina, water, and a little salt, and though the processing of the corn for masa harina keeps it from qualifying as “whole grain” by some standards, the entire kernel, all three full seed parts, remains in the final product. Thanks for the wonderful filling and sauce recipes; this is just a tweak.

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Vadra February 19, 2015 at 1:31 pm

Oh, Angela. I must say that this is the best enchilada recipe I’ve ever tasted, hands down! The homemade enchilada sauce was delicious. The avocado cream sauce is to die for! My husband, who claims he hates cilantro, loved it! My husband, daughter, and I used up the sauce for our three enchiladas so we didn’t have any for the last two the next day. Oops! I’m so excited for your next cookbook to come out. I have made many meals over the last two weeks from your first cookbook; they’re all so wonderful! Thank you!

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Lori March 9, 2015 at 6:40 pm

I just made these again, it’s about the 3rd or 4th time………..it was SOOOOOO good, I think I put a bit more of the sauce on top this time ( basically a ton ), and we had leftover Yves canned corn, popped that on top. TO DIE FOR and we’re not even vegan!!!

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Heather April 1, 2015 at 7:39 am

These were great! Even my boyfriend seemed to really like them. I LOVED the avocado cilantro cream sauce. So. And I put the leftovers in the fridge and it is still bright green, so I think people are safe for at least one day of leftovers with it.

I didn’t follow the recipe exactly. My filling was onion, garlic, sweet potato, zucchini, and quinoa. My bf doesn’t like the effect beans has on him, so I just added them to a couple of tortillas for me. I also used a different sauce and I’m still trying to find one I really like. I added more lime because I love it. I also made my own tortillas, which turned out to be surprisingly easy.

Thanks for a great recipe!

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Heather April 1, 2015 at 11:42 am

[And that would be corn tortillas…I am firmly in the don’t use flour for enchiladas camp :)]

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Elena April 27, 2015 at 3:11 pm

Made these over the weekend – amazing! I also used the left over sauce for salad dressing (after adding more lime and water to make it more liquid).

this will be made again!

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Lori Nilsson June 16, 2015 at 2:30 pm

I am going to make these Enchiladas but are the wraps large or small wraps?

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April July 10, 2015 at 6:42 pm

Just made these for dinner tonight….sooooo goooooood!!! I’ve never seen a grown man lick his plate like that :) I often find myself missing the cheese in mexican dishes, but I didn’t at all with this dish :) You are a talented individual…keep these gems comin!

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Diana August 12, 2015 at 9:22 pm

It was so good! I love the avocado sauce!

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Leah August 18, 2015 at 10:37 am

Is it just me or is this recipe missing the enchilada sauce recipe?

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Gail August 29, 2015 at 7:38 am

Made this had company over everybody loved it!!

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Jeniffer September 29, 2015 at 8:07 am

I just made these last night for my sister in law that is a vegan. THEY WERE A TOTAL HIT!!!!!!!! She loved it and they were super yummy! Also, very easy to make! The Avocado sauce was awesome. I would totally recommend this to anyone!

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Holly November 6, 2015 at 3:00 pm

Do these freeze well? I’d like to make a double batch and freeze half.

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Vaish November 12, 2015 at 10:37 pm

These were ridiculously good! Definitely a keeper
Thank you :)

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Sarah January 22, 2016 at 2:22 pm

These you were so delicious! Very filling and nutritious. I was able to save the avocado cream for left overs. If you store the pit with avocado cream it keeps the avocado from going bad.

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Karen January 25, 2016 at 6:44 pm

Delicious! So impressive. I didn’t know what my family would think and they were all enthusiastic at supper tonight! My sister bought me your cookbook for my birthday and I’m experimenting with it :). I will make these again! Next time as a “lasagna” casserole.

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Jenn D February 22, 2016 at 8:25 pm

I made these last night to pack for my lunch today. They were awesome! :)

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Angela Liddon February 23, 2016 at 4:42 pm

Glad you enjoyed them, Jenn! :)

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mary April 12, 2016 at 2:50 am

great post

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Stephanie May 10, 2016 at 7:55 pm

My girlfriend made this recipe for me a few weeks ago and it was fantastic. I have since made it twice and my family loves it too! SO good!!! I have another girlfriend who is vegan, pregnant and ready to pop any day. I’d like to prepare her a dish that I could freeze and give to her to use whenever she needs it. Any recommendations?

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Angela Liddon May 11, 2016 at 12:15 pm

Hi Stephanie, I’m happy to hear the enchiladas were a hit!! You are so sweet to think of your friend – I’m sure she’ll appreciate whatever you decide make her. For some inspiration, check out question number four in this post for some great freezer-friendly recipes: http://ohsheglows.com/2016/05/06/friday-faqs-camping-food-pregnancy-updates-freezer-friendly-recipes-and-more/ Hope this helps!:)

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Stacy May 16, 2016 at 11:47 pm

Do you think the avocado sauce would freeze well?

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Angela Liddon May 24, 2016 at 1:00 pm

Hi Stacy, I find the avocado sauce is best enjoyed fresh. Hope this helps!

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Virginie Basque March 27, 2017 at 7:19 pm

How many does it feed?

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Angela Liddon April 12, 2017 at 12:17 pm

Hey Virginie, The recipe makes 4 enchiladas, so depending on the kind of sides being served and people’s appetites, I’d say this could serve 2-4?

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Jeff Elbel December 25, 2017 at 12:59 am

I made this tonight (no sides) for three reasonably big appetites. With some extra filling, there was enough for five enchiladas. Everyone left the table happy. It’s the first vegan meal I’ve prepared, too. I was sent here by a friend. Thanks!

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Angela (Oh She Glows) December 26, 2017 at 8:25 am

Hey Jeff, Awesome to hear these were a hit (and that your friend sent you here…welcome!).

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Anita January 25, 2018 at 9:18 pm

I’ve been putting off making this dish for ages mostly because I didn’t have all the ingredients but we had it for dinner tonight. And it was outstanding! So delicious and that cilantro cream is sooo creamy. Wow! This is most definitely drool-worthy and didn’t need any cheese. Thank you for the recipe which I got off the App and its fantastic too. Thanks!

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Angela (Oh She Glows) January 26, 2018 at 8:35 am

Hey Anita, Thank you so much for the app support, and I’m so happy to hear you loved this recipe! It’s one of my faves.

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Meg February 5, 2018 at 2:38 pm

How long does this last?

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