Next Level Vegan Enchiladas

363 comments

20160129 - Vegan enchiladas with cashew cilantro cream sauce (blog) 00756

Before I get to this insanely delicious recipe, I want to let you know what I’ve been up to this month! Some of you have seen on Snapchat that I’ve been behind the lens each day for a very special photography project—which includes shooting more than 60 brand-new recipe photos! It’s been pretty crazy around here and I haven’t had a day off in ages, but it’s really coming together beautifully. Eric even helped me create a dedicated photography space in our empty dining room and it’s been nice to have a set area to shoot (why did it take me so long to do this?). 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. If you want to see all the behind-the-scenes action, follow along on Snapchat (username: angelaliddon).

I’m also happy to announce that we’re gearing up to kick off a brand-new newsletter! It’s going to be packed with all kinds of beautiful photos, recipes, life updates, tips/tricks, and sneak peeks/insider info (such as on the aforementioned project!). Since it has been so long since I sent out a newsletter (probably 1.5 to 2 years), we’re starting fresh and asking you to sign up again. This is because we want to make sure our subscribers truly want to receive our newsletter; the goal is to connect with you in a meaningful way — not to spam unsuspecting inboxes! I’m all about quality over quantity. Once you’ve signed up you will get an email asking you to confirm your subscription, and you’ll need to click the link to activate the fun. The first newsletter is expected to go out this month with a special Valentine’s Day theme (va va voom!), so keep your eyes peeled! 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. Not too long to go now! You can now pre-order the book in Canada via Amazon.ca and Chapters/Indigo (many more retailers to come). We don’t have a cover yet, but of course I will share the preview with you as soon as I can!

As you can see there are a lot of fun things coming up in 2016. More on all of this very soon…

This recipe is honestly one of my favourite entrees in a very long time and I’m so excited to share it with you. This is the recipe to make when you want to blow your friends and family away. Trust me on this one. It’s a spin-off of my favourite vegan enchilada recipe from way back in 2011. Why the heck has it taken me so long to make another? Well, to be honest, I didn’t think I could improve upon that recipe, but I was wrong…very wrong. This version is even more flavourful, satisfying, and robust thanks to the addition of smoky roasted red peppers, umami-rich sun-dried tomatoes, and my favourite homemade enchilada sauce. I top it all off with a decadent cashew cream that’s flavored with cilantro, garlic, and lime. Yowza. This is winter comfort food at its best!

veganenchiladas

Next Level Vegan Enchiladas

Vegan, refined sugar-free, soy-free

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4.9 from 84 reviews
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These mild- to moderate-heat enchiladas will change your life! A delicious homemade Enchilada Sauce smothers a sweet potato, roasted red pepper, sun-dried tomato, and black bean filling wrapped in soft tortillas. After baking, I top it all off with a decadent Cilanto-Lime-Garlic Cashew Cream, green onion, cilantro, red pepper flakes, and chopped avocado. This dish will blow your taste buds away, I can promise you that! Please note that the prep time includes making the enchilada sauce and cashew cream in addition to the enchiladas. Yes, it's a labour-intensive recipe for sure, but you can save time the day of by prepping the cashew cream and enchilada sauce the day before.

Yield
5 to 6 enchiladas
Prep Time
Cook time
Total Time

Ingredients:

For the enchiladas:
  • 2 cups (260 grams) peeled and chopped (1/2-inch dice) sweet potato
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 medium red onion, diced (2 to 2 1/2 cups)
  • 3 large garlic cloves, minced
  • 1 cup jarred roasted red pepper, drained and chopped
  • 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 2 cups baby spinach, roughly chopped
  • 1 (14-ounce) can black beans (about 1 1/2 cups), drained and rinsed
  • 2 1/2 cups Homemade Enchilada Sauce (1 batch)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt, or to taste
  • 5 to 6 medium/large soft tortilla wraps
For the toppings:

Directions:

  1. Prepare the Homemade Enchilada Sauce and soak the cashews for the Cilantro-Lime-Garlic Cashew Cream before you begin.
  2. Lightly grease a large rectangular baking dish (at least 8x12 inches). Set aside.
  3. Add the chopped sweet potato into a medium pot of water and bring to a boil. Reduce heat and simmer for 9 to 15 minutes, uncovered, until fork tender. Drain and set aside. You can also steam the potatoes until tender, instead of boiling.
  4. In a large skillet, stir together the oil, onion, and garlic and sauté over medium heat for around 3 to 5 minutes until the onion softens. Season with a pinch of salt and pepper.
  5. Preheat the oven to 350°F.
  6. Add the chopped roasted peppers, sun-dried tomatoes, cooked/drained sweet potato, spinach, and black beans. Cook for 3 to 5 minutes over medium-high heat, until the spinach is wilted.
  7. Stir in 1/4 cup plus 2 tablespoons of homemade enchilada sauce, followed by the lime juice, chili powder, cumin, and salt. Adjust seasonings to taste, if desired.
  8. Add 3/4 cup of Enchilada Sauce onto the bottom of your casserole dish and spread it out evenly.
  9. Scoop 3/4 cup of the sweet potato and black bean filling onto each tortilla. Roll up the tortilla and place it, seam side down, in the casserole dish. Repeat for the rest. If you have any leftover filling, you can spread it on top of the tortillas. Spread all of the remaining enchilada sauce on top of the tortillas until they are completely covered in sauce.
  10. Bake the enchiladas, uncovered, at 350⁰F for 20 to 25 minutes, until the sauce is a deep red colour and the enchiladas are heated through.
  11. While the enchiladas are baking, prepare the Cilantro-Lime-Garlic Cashew Cream.
  12. When enchiladas are ready to serve, add half of the cashew cream into a baggie, snip off the corner, and “pipe” the sauce all over the enchiladas. Alternatively, you can simply spread or dollop the sauce on top of each enchilada. Garnish with chopped cilantro, avocado, red pepper flakes, and green onion. Serve any remaining cashew cream on the side with a spoon.

Tips:

  • Make it kid-friendly: Omit the cayenne and red pepper flakes.

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{ 363 comments… read them below or add one }

1 Anne Gannon February 1, 2016
Recipe Rating:

Ahhhhh! So excited for you! Though I am sad that you are slowing down on the blog, it seems like you are channeling your energy towards pictures and your cook book (which am also exuberant for). Your pictures are absolutely beautiful Angela and I can’t wait for your new book coming in September. I may have to create a snap chat just so I can see behind the scenes. Till next time!
Anne

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2 ainakhokhar February 2, 2016

nice

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3 Kate Bumstead March 23, 2016

OMG! This looks amazing. Defiantly going to try :) Thanks!!

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4 Angela Liddon February 12, 2016

Thank you for your support, Anne! I’m excited for the new cookbook too, and can’t wait to share it with everyone. If you do decide to join me on Snapchat, I hope you enjoy the sneak peeks into Oh She Glows HQ!

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5 Elisabetta@Però Sano February 2, 2016

Still can’t believe how much energy you have, Angela! Sooo happy for you and your project!!
Love your recipes and photos <3 Eli

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6 Tom ~ Raise Your Garden February 2, 2016

My wife is always drooling over your photo’s and getting on me to take better pictures based on yours! I do my best. But getting 2 little girls (3 & 5) to sit still for a photoshoot is hard! Anyhow, I’m always amazed at how you make eating vegan look doable, even for families! These enchiladas are dinner, minus your suggestions of the cayenne.

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7 Angela Liddon February 12, 2016

That definitely sounds like a challenging (but adorable) photo shoot, Tom! I hope you and your family enjoyed the enchiladas. :)

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8 Angela Liddon February 12, 2016

Hi Eli, thank you so much for your support!

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9 Debbie February 2, 2016

This recipe looks really good. I think I’ll make it on Super Bowl Sunday. Your new cookbook is going to be released on my birthday! I always buy myself a birthday present, so now I know what it will be this year. Can hardly wait.

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10 Angela Liddon February 12, 2016

Hi Debbie, I hope you had a fun and delicious Super Bowl Sunday! Did you end up making the enchiladas? Thanks for your support and enthusiasm for the new cookbook. Happy (early, early) birthday!

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11 Debbie February 15, 2016

I changed my mind about making the enchiladas and made the Life Affirming Warm Nacho Dip and the Broccoli and Cashew Cheese-Quinoa Burritos. The world is a better place since I discovered cashew cheese,

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12 Jessica @ TwoGreenPeas February 2, 2016

The enchilada recipe from your cookbook is one of my all-time favourites, so I will definitely have to give this one a try. Also, I cannot wait for your second cookbook! Why must September be so far away? lol I am going to go pre-order right now :)

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13 Angela Liddon February 12, 2016

Hi Jessica, that recipe is one of my favs too! I hope you enjoy the “next level” version if you make them. Thanks so much for your interest in my second cookbook – I can’t wait for September either!

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14 Rachel February 2, 2016

Mmm, enchiladas. Must try this.

Rachel | http://www.currentlyrachel.com

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15 Brynn February 2, 2016

Marking my calendar and preordering! Congratulations on your next cook book. The enchiladas have my heart because of the sun dried tomatoes, all the yes!

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16 Angela Liddon February 12, 2016

Thank you, Brynn! I hope you enjoy the new cookbook when it comes out.

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17 Katrina February 2, 2016

These are definitely next level! I love it!

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18 Derek March 10, 2016

I agree – this looks out of this world!

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19 Brittney February 2, 2016

Wow this looks amazing!
I cannot wait for your next cookbook!!
-Brittney

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20 Pauline February 2, 2016

Hi Angela! Si excited for the new cookbook! Do you thing you’ll be able to put measurements in grams as well?

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21 Angela Liddon February 12, 2016

Hi Pauline, thanks for your interest in my second book! There won’t be gram measurements across the board in the Canadian/US version (however, I do include some gram measurements for specific recipes where I think it results in more precise outcomes), but the UK edition will be in grams. I hope this helps!

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22 Gauri February 2, 2016

Wow! These look absoutely delicious. Thank you :)

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23 Mel @ The Refreshanista February 2, 2016

These look amazing! I love sweet potatoes in Mexican dishes and that cilantro cream looks so yummy :)

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24 Suze February 2, 2016

OMG! Angela, ur brill! Where can I get gluten-free tortillas, pls? That would make it perfect!

CONGRATS on ur new cookbook!?And I’m loving the new site, Indigo Books – whaat’s not to love with that deep discount?!

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25 Liz February 3, 2016

Suze, most corn tortillas are naturally gluten free. Just make sure to double check the ingredients.

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26 Angela Liddon February 12, 2016

Thank you, Suze! These days, you can find great gluten-free options in most grocery stores, sometimes tucked away in the Naturals/Organics sections. As Liz said above, corn tortillas are a popular gluten-free option (though a few readers who tried them in this recipe said they encountered difficulties with the corn tortillas falling apart), but it’s always a good idea to check the ingredients listed on the packaging—just in case. I hope this helps!

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27 Jessica April 1, 2016

If you use corn tortillas (which is the traditional way), you have to heat them up first, so they are pliable.

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28 shani April 3, 2016

I’ve been loving ivory teff tortillas – they are GF, though they do have some additives I’m not excited about. However they hold together great and the la tortilla factory Sonoma brand ones are delicious… Almost as yummy as flour tortillas, perfect for wraps and burritos. I’m going to give them a try with this recipe. Sometimes I just don’t want that corn flavor.

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29 Kaila@HealthyHelperBlog February 2, 2016

You have spoken to my enchilada loving heart! These look incredible!!!

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30 Michelle February 2, 2016

Hi Angela,

First of all, these look absolutely amazing, great job!

I was wondering if I could go out on a limb and ask a huge favor. I am getting married in August and my family is helping with the food. I would really like all or most of the side dishes to be vegan but with the price of food lately I also want to be budget conscious. There will be around 150 guests. I’m wondering if you could suggest a few of your recipes that might suit my requirements? I know you are very busy so I will totally understand if this is not doable for you.

Thanks for sharing all of your wonderful recipes in the blog and your cookbook.

Michelle

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31 Angela Liddon February 12, 2016

Hi Michelle, and congratulations! It’s so great that your family is helping out with the food for the wedding. In terms of choosing budget-friendly vegan sides, my best advice would be to stick with dishes featuring in-season produce: fruits and veggies are often a bit less expensive when they’re in season, so it’s a great way to save a little on the cost of ingredients. 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! A few recipes I’d recommend are my Creamy Avocado Potato Salad (p. 107 from The Oh She Glows Cookbook), Long Weekend Grilled Salad (p. 115), The Best Shredded Kale Salad (on the blog), Cauliflower Mashed Potatoes with Easy Mushroom Gravy (p. 207), and Crowd-Pleasing Vegan Caesar Salad (on the blog). You could also simply roast and season vegetables, as in my Roasted Brussels Sprouts with Fingerling Potatoes and Rosemary recipe, or my Roasted Rainbow Carrots with Cumin-Coriander Tahini Sauce (p. 191)—but that might get tricky, depending on oven space. Most of those side dishes can be easily made in larger batches to accommodate the size of your wedding, and can be prepped in advance (at least in part—for e.g., the salad dressings can be done ahead) so there’s less to do day-of. I hope this helps!

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32 Michelle February 15, 2016

Angela,

Thank you so much for the great advice! I love the idea of prepping in advance and you’re right, when the produce is in season it will be more affordable. The Long Weekend Grilled Salad and Creamy Avocado Potato Salad are great ideas! I have been wanting to try your potato salad ever since I got your cook book.

Thanks again for your help!!

Michelle

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33 Nicole February 2, 2016

September 5th is my birthday. Hmmm.. I know what I’m asking for this year!!! ???

Question!
Is this cookbook going to include some of the resipes from your first book or will it be all new ones? :) ❤️

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34 Angela Liddon February 12, 2016

Hi Nicole, great question! Most of the recipes are new – I think around 80%, with the remaining being fan favourites from the blog, all of which I have tweaked and improved while testing for the second book. Thanks for your interest, and happy (very) early birthday!

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35 Lisa February 2, 2016

I love all things Mexican, enchilada, sun dried tomatoes, sweet potatoes so I’m sure this will be so awesome! I don’t see cayenne in the ingredient list but you mention it could be left out. How much do you add? Thank you!

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36 Angela Liddon February 12, 2016

Hi Lisa, the cayenne is actually in the ingredients list for the Enchilada Sauce (linked in the recipe), not the enchiladas themselves – sorry for the confusion! The sauce calls for 1/4 teaspoon of cayenne pepper. I hope you enjoy the enchiladas if you make them!

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37 Lauren February 2, 2016

Oh, I know these are going to be awesome. I make the ones from your cookbook frequently :)

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38 Erin@WellPlated February 2, 2016

Oooooo, I love the sun dried tomatoes and red peppers in here. I never would have thought to put them in enchiladas, but now I can’t get that idea out of my head! Also, congrats on all the exciting happens. Happy for you Angela!

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39 Angela Liddon February 12, 2016

Thank you, Erin! I hope you enjoy the enchiladas if you give them a try.

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40 Jen February 2, 2016

Your photography is always a joy to look at.
Thanks for sharing this delicious sounding recipe!
Looking forward to your new cookbook : )

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41 Angela Liddon February 12, 2016

Thanks, Jen! I’m looking forward to sharing it with everyone, too.

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42 Sarah February 2, 2016

Looks absolutely delicious! Yum!

x Sarah
http://www.bohochiccafe.com

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43 Sharon Mulder February 2, 2016

I tried signing up for the newsletter on the email that I just rec’d … and I don’t think it worked … so I’ll try it this way!
Excited for your new cook-book too!

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44 Angela Liddon February 12, 2016

Hi Sharon, were you able to sign up for the newsletter? The first issue was released this past Tuesday. If you didn’t receive it, please let me know and I’ll try to sort out the glitch for you!

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45 Erin @ Erin's Inside Job February 2, 2016

Excited for the new things coming in the new year! These look great :)

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46 Sara February 2, 2016

PLEASE get a mobile friendly website – it’s such a hassle to read your blog on my phone that I often skip it. That’s sad, because your blog is amazing!

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47 Angela Liddon February 12, 2016

I appreciate your feedback Sara, and I totally agree with you that we need a mobile-friendly version! We’re actually hoping to redesign our blog this year with a new theme, so there will be a mobile friendly version to go along with it. In the meantime, I recommend using Feedly on your phone. I allow full-text in feeds so you don’t have to click through to open a web browser and the blog displays quite nicely in Feedly (or other feed programs, I’m sure). Hope this helps!

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48 Katie February 2, 2016

This looks SO delicious! I love Mexican food, but I haven’t tried making enchiladas myself yet–mostly because I’m wary of packaged enchilada sauce and what it contains. I’m excited to try your recipe to create my own sauce! Also excited to hear more about the cookbook.

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49 Angela Liddon February 12, 2016

Thanks for your interest in my second book, Katie! I’m so looking forward to sharing it with everyone. I hope you enjoy the enchilada sauce when you give it a try!

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50 Katie February 2, 2016

This looks SO delicious! I love Mexican food, but haven’t conquered homemade enchiladas yet. Also really excited to make the sauce and hear more about the cookbook!

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51 Torrie Stew February 2, 2016

Hi Angela,

I love your cookbook just received it for my birthday last week. The first recipe I recently tried was your original enchilada recipe and they were a hit especially with my husband. I can’t wait to try this recipe!!! :)

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52 Angela Liddon February 12, 2016

Hi Torrie, I’m glad you’re enjoying the book! That original enchilada recipe is definitely one of my all-time favs – I’d love to know how you like this “next level” version if you give it a try! Happy belated birthday! :)

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53 Anna February 2, 2016

I was just asking myself what I should make for dinner when I checked my email and found this entry. As luck would have it, I even have all the ingredients to make this and the cashews are now soaking on my counter. I love when everything falls into place perfectly.
Tonight’s Dinner …. Check!
Sign up for OSG newsletter …. Check!
Preorder OSG2 …. Check!
(Keep up the great work Angela (and Eric for all the behind the scenes stuff)!

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54 Angela Liddon February 12, 2016

Hi Anna, isn’t it great when everything works out like that? I hope you enjoyed the enchiladas! And thanks so much for your interest in the newsletter and my second cookbook. I appreciate the support and enthusiasm!

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55 Regan February 2, 2016

I’m so excited to try this recipe. I love all your recipes and am going to preorder your book. If you ever go on a book signing tour please come to Ottawa. I’ll be first in line ?

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56 Angela Liddon February 12, 2016

Thanks for your support, Regan! When I know more about the events being planned for the launch of my next book (like possible signings), I’ll try to announce them on the blog and in the newsletter. :)

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57 Denise February 2, 2016

Looks delish. I am having vegan friends for dinner this weekend and I think I found my main dish. I am a little nervous! Any suggestions on how to round out the meal? Any suggestions for an appetizer too?

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58 Angela Liddon February 12, 2016

Hi Denise, I am so sorry I didn’t get to this question sooner! How did your dinner go? What sides did you decide on? Whatever you chose, I’m sure your culinary efforts were greatly appreciated by your guests! :)

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59 Denise February 13, 2016

I ended up playing it safe and served with a simple green salad with light dressing. It was a big hit. Although mine didn’took as pretty as yours! Thanks for opening my eyes to the idea that vegan can be tasty!!

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60 Angela Liddon February 25, 2016

Sounds like a great pairing, Denise! So happy to hear everyone enjoyed the dish. :)

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61 Amy February 2, 2016

I’d love to know what kind of tortillas you use. Corn or flour? Whole-Wheat? There are so many options.

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62 Angela Liddon February 12, 2016

Hi Amy, I use Rudi’s Organic Bakery Spelt Tortillas. Hope this helps with the tortilla dilemma! (There are definitely a LOT of options out there.)

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63 Lauren Gaskill | Making Life Sweet February 2, 2016

I just ate lunch but I’m craving these! Adding to my must-make list! :)

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64 Jessica February 2, 2016

Oh my gosh I am sooooo excited for your next cookbook! I am absolutely in love with your first one. My fiancé and I cook from it on a weekly basis and the tex mex casserole is a staple for us now lol.
Is it only available for pre-order in canada or is US available too?

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65 Angela Liddon February 12, 2016

Hi Jessica, it will be available very soon! Right now, only the Kindle version is available on Amazon.com, but the print edition will be available for pre-order soon. I’ll try to announce on the blog and newsletter when the book is available for pre-order on Amazon.com (and other retailers too). Thank you for your interest in the next book!

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66 Alison February 2, 2016

So excited for all the things to look foward to from OSG! I have missed your posts and wonderful new recipes. Thank you for the update on the exciting developments. I cannot wait to make this recipe.

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67 Lain @ Fast Lain Fitness February 2, 2016

These look amazing! I can’t wait to try them out.

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68 Anna Lee February 2, 2016

A release date, a newsletter, AND a killer enchiladas recipe? It’s a good day! Words can’t express how excited (and antsy) I am for your cookbook release. I’m pre-ordering is ASAP.
As for the recipe, I’ve made your Sweet Potato and Black Bean Enchiladas with Avo-Cilantro Cream recipe so many times I’ve lost count. I was actually planning on making it this week, but now I’m going to try this one! Anything with sun-dried tomatoes, and I’m there.

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69 Angela Liddon February 12, 2016

Hi Anna Lee, thank you so much for your enthusiasm and support! I hope you enjoy these “next level” enchiladas when you try them.

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70 Heidi Kokborg February 2, 2016

I am so excited about all the news you have going on, Angela! I can’t wait to see the project you are working on. Also, I am looking so much forward reading your new book in September!
& these enchiladas look so good! :)

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71 Angela Liddon February 12, 2016

Thank you, Heidi! I hope you enjoy the new book once September arrives.

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72 Aubrey February 2, 2016
Recipe Rating:

Yum, this is next level!:)

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73 Alexa [fooduzzi.com] February 2, 2016

Oh, Angela! I’m so excited for you, and I CANNOT wait to hear what you’ve been up to! I’ve been drooling over your Snapchat… haha
And this recipe looks INSANELY delicious. I must try your enchilada sauce! It’s on the to-do list this month!

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74 Angela Liddon February 12, 2016

Thanks, Alexa! I’m glad you’ve been enjoying my behind-the-scenes snaps – I’m having a lot of fun with them. (Maybe too much?) Please let me know how you like the enchiladas when you give them a try!

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75 Danielle February 2, 2016

I just pre-ordered your cookbook!! EEK!! I am so excited! Just in time the Canadian Thanksgiving too :)

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76 Angela Liddon February 12, 2016

Thank you for your support, Danielle – I hope you love it!!

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77 Leila Puust February 2, 2016
Recipe Rating:

Made this tonight for the kids! They loved it! The sweet potato was a perfect addition to the filling. I added grated portabello mushroom to make it look like there was meat ;)

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78 Jen February 2, 2016

Yay! I can’t wait for your newsletter. I’ve been incorporating more vegetarian recipes into my meal plans and your always look so good.

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79 Chelsea's Healthy Kitchen February 2, 2016

I made your first enchilada recipe a few years ago with some friends when we were still in school. We were actually reminiscing about that the other night and recounting how good they were. We’ll have to make these ones next!

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80 Angela Liddon February 12, 2016

Hi Chelsea, that’s such a sweet story. Thank you for sharing it with me! I hope you like these “next level” enchiladas just as much, and that they provide even more good memories to you and your friends!

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81 ainakhokhar February 2, 2016

nice dear

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82 Kelly February 2, 2016

This looks and sounds amazing, yum!

xx Kelly
Sparkles and Shoes

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83 Kathy February 2, 2016

Soo excited to try this! I love the original blog recipe, the OSG Ckbk#1 recipe and now this will be fun to try. Does it get any better than limes and cashew cream?! I’m grain- and gluten-free at this point (not by choice), so I’m using the Paleo Wraps (coconut based). I’ll let you know how this turns out!! Hooray for the release date…. ??

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84 Angela Liddon February 12, 2016

Hi Kathy, the original recipe is definitely one of my favs, too. I hope you enjoy this next level version just as well! (And I’d love to hear how the Paleo Wraps turn out!)

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85 Charlotte February 3, 2016

Hello, I just ordered your vegan cookbook from amazon. A review mentioned your blog so hear I am. We are vegetarians who aspire to being vegan thus my purchasing your cookbook. My excitement for it is tainted now that I see adds for Gortons fish sticks, Ritz crackers, and Coke in your side bar. What on earth? What did I just order? Very very odd.

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86 Angela Liddon February 12, 2016

Hi Charlotte, thanks for bringing this to my attention. My goal has always been to keep the advertising on Oh She Glows animal friendly and meat- and dairy-free. I do my best to moderate the ads that appear (and we block thousands of advertising categories), but sometimes they can slip through without my knowledge. Since we’re based in Canada, we actually can’t see the ads that run in other countries, so this makes it especially difficult. I appreciate the head’s up, and very much hope you enjoy The Oh She Glows Cookbook when it arrives!

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87 Roxy February 3, 2016
Recipe Rating:

Yum! Made this tonight and it was great. I’m not a fan of cilantro so I just did a plain cashew cheese for the top. 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. It is really great! Very nice flavour and I love the addition of the roasted red peppers. I’m also not generally a fan of corn tortillas so I was a bit unsure how it would be (I’m celiac so no wheat ones allowed) but the flavours are so amazing I don’t even notice the tortillas anyway. Thanks Angela!

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88 Angela Liddon February 12, 2016

Hi Roxy, I’m so happy to hear you enjoyed the enchiladas — even with the corn tortillas! :)

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89 Frances @ Faith in Plants February 3, 2016

Wow, this looks amazing! I loved your 2011 enchilada recipe and am so excited to try this one out!

Can’t wait for your next cookbook to come out. Yours has become my all time favorite cookbook to use, and whenever I cook for friends they don’t realize anything is vegan!

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90 Angela Liddon February 12, 2016

Hi Frances, thanks so much for your interest in my next cookbook. I’m excited to share it with everyone! I hope you enjoy it as much as the first, and that you love this new enchilada recipe just as much as the original when you get a chance to try it out,

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91 olivia February 3, 2016

Hi Angela!

I signed up for your newsletter and I just wanted to make sure you knew that it shows an address when you sign up and in case that was your home address you might want to change it!

Hugs,

Olivia

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92 Angela Liddon February 12, 2016

Hi Olivia, thanks so much for the head’s up. The address is just our PO Box (without the actual #), so not to worry! I hope you enjoyed the first issue of In the Glow!

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93 Southern Travelista February 3, 2016

This looks amazing! I’m new to being a vegetarian and I love finding recipes like this! I can’t wait to share and try it out myself! Thank you!

– Southern Travelista

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94 Sophie February 3, 2016
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Made this last night It was delicious! Like Roxy above I also assembled part of it (did a double batch for freezing) like a lasagna, alternating tortillas and filling, but I also did some like regular enchiladas. Loved it will definitaly make again :)

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95 Vanessa Cassani February 3, 2016

Awesome, Angela! You read my mind, these are my favorite. Since shifting to a plant powered lifestyle I haven’t trying making my own, so excited to try these! Thank you :)
Vanessa

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96 Cate February 3, 2016
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I made this for my family tonight. It was soooo delicious! Even my meat loving husband enjoyed their heartiness. Thank you for sharing the next level.
Can’t wait for the next book to be released. Do you have a release date for the uk?

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97 Ncole W February 3, 2016
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This recipe is a full 5 star recipe! I find the new flavours of roasted red pepper and sundried tomatoes gave it a full, robust flavour. I had intended to have it kast for a few days, as it makes a large amount, but in my house it disappeard by noon the next day!

Thanks for a delicious recipe…
I pre-ordered the new cookbook on Indigo today and I love the name…can’t wait to see what you choose for the cover out of all those delectable new recipes :)

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98 Angela Liddon February 12, 2016

Thanks for your support and enthusiasm, Ncole! I hope you enjoy the new cookbook when September finally arrives. And I’m so happy to hear the enchiladas were a hit – they disappear pretty quickly in my house, too!

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99 Stephanie February 3, 2016

This looks great! Is there a particular brand of tortilla’s you would recommend? Sorry if I’m repeating this question, I haven’t read the other comments. Keep up the great work! Xo

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100 Angela Liddon February 12, 2016

Hi Stephanie, I prefer to use Rudi’s Organic Bakery Spelt Tortillas. Hope this helps!

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101 Caitlin February 3, 2016
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I am so excited to find this recipe! I am sending it to my manager, she is vegan. I’m also going to try it myself! It looks so yummy.

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102 Christine February 4, 2016

This sounds so good! I’m prepping food for a potluck in which a lot of people are grain free and I’m wondering if this would work as a burrito bowl over rice?

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103 Angela Liddon February 26, 2016

Hi Christine, so sorry for the delayed response. I think the recipe would make a killer burrito bowl! What a great idea. If you ended up trying it for your potluck, I’d love to hear how it turned out. :)

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104 tania February 4, 2016
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Angela,
I was going to make your original Enchilada recipe and then I received your email. I thought to myself these can’t be that different from the original. Oh my was I wrong. Your right these are the next level enchiladas. My kids agreed that they were better then the original.

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105 Elizabeth February 4, 2016
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Just made these for company last night. It was a hit! I think I could eat the cilantro lime garlic cream right out of the bowl! I used Trader Joe’s corn tortillas and it was good, but I am wondering what your favorite tortillas are?

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106 Angela Liddon February 12, 2016

Hi Elizabeth, that’s great that the enchiladas were a hit! And I personally prefer to use Rudi’s Organic Bakery Spelt Tortillas. :)

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107 Anna February 4, 2016

Looks amazing, I need to try this!

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108 Kathy February 4, 2016

This looks so yummy! I am going to have to try and make it gluten free and corn free as my son can’t have those, but it looks really really good.

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109 Angela February 5, 2016
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This recipe was definitely worth the time to make. My toddler loved it and I was so happy to see her enjoy a vegan meal loaded with vegetables! Thank you so much. This recipe will definitely be a part of our weekly rotation.

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110 Bita February 5, 2016

Wow, you’ve been a super busy lady! Very inspiring. This looks as tasty as it is pretty to look at. thank you!

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111 Cawfee Kath February 5, 2016

Looks very good——–how does it freeze ?

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112 Angela Liddon February 29, 2016

Hi there! I just tested this, and am happy to say they freeze really well. I recommend wrapping the cooled enchiladas individually in tin foil, then popping them in a freezer bag. I don’t suggest freezing the green sauce on top as it discolours – best to make that fresh! To reheat, I thawed the enchilada on the counter then baked in the tinfoil for 20 mins at 350F.

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113 Lisa February 5, 2016

Hi Angela–When is your book going to be on pre-order in the States? I use your first cookbook all the time!

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114 Angela Liddon February 12, 2016

Hi Lisa, it will be available very soon! Right now only the Kindle version is available on Amazon.com, but the print edition will be available in the near future. I’ll try to announce on the blog and newsletter when the book becomes available for pre-order on Amazon.com (and other retailers too). Thank you for your interest in the next book!

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115 Deborah H February 5, 2016

I had planned on making your original enchilada recipe for Super Bowl Sunday but now I am going to change my game plan to make this recipe instead (plus your wonderful nacho “cheez” dip)! Also, I love hearing all the fun updates and look forward to your upcoming cookbook release. I hope that you do a cookbook tour and visit Northern VA!!!

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116 Angela Liddon February 12, 2016

Hi Deborah, thanks so much for your support and enthusiasm for the new cookbook. I hope you had a fun Super Bowl Sunday, and that everyone enjoyed the enchiladas!

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117 Scott February 5, 2016
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Looks delicious! I know what I am having for dinner tonight. Thanks for the recipe.

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118 Tina February 5, 2016

Boring food! You only come around on this site now to sell and promote yourself……no longer interesting or genuine…..too bad.

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119 Jessie February 6, 2016
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I made this and it was OUTSTANDING! Highly recommended. The flavors are so bold and perfectly combined. Don’t leave out the sundried tomatoes – they add a deliciously strong flavor. Way to go, OSG! I’m going to make it for my sister’s family this weekend. Definitely a keeper.

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120 Angela Liddon February 12, 2016

Thanks Jessie! It’s so great to hear that the enchiladas were so well enjoyed. :)

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121 Irina Nedelcu February 6, 2016
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Angela, you have changed my life! I have been eating vegan/vegetarian for a few years but I’ve never been a stellar cook or even enjoyed the process. I just got engaged and I began cooking your meals for the both of us and my fiancee has been so healthy–losing 12 pounds in less than a month, and thoroughly happy with the deliciousness of your recipes and the fun we’re having in the kitchen. My big night came when I cooked his whole family my first big meal–boy, was it challenging but I had a blast and they tried vegan food for the first time. I think I converted his mother:) Everyday for me centers around your cookbook and what I’m going to discover next. You are an inspiration! PS I made the enchiladas last night–I almost can’t believe that I can cook food this delicious, all with your help of course!

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122 Kate February 6, 2016
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Just made this for dinner – such a hit!! Family said it was the best meal of the winter – high praise from a gang of picky eaters!

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123 Claire February 6, 2016
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This was amazing!! My best friend made this for me to show me that vegan food isn’t always bad and I was skeptical… But after having it I’m totally going to make it at home! Thanks for posting this!

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124 Michelle February 6, 2016

These look amazing!!! Can always depend on you Angela to share fantastic recipes :)

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125 Sarika February 7, 2016
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Enchiladas are my favorite and I could not even imagine of cooking them at home. These ones look so delicious .. I tried them out today and I got all the praise … thanks to you :)

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126 ndgsusan February 7, 2016
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Wow! Made these the other night and they were very very good! Where we are, I couldn’t get medium tortillas so used small corn tortilla instead. The sauce was great and so was the texture. Since we are only two, there were leftovers, which I warmed in the microwave, and even the cashew sauce retained its texture. (I am one of those who avoids cilaantro so left it out…).

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127 Meme February 7, 2016

These look amazing and so delicious, I absolutely adore enchiladas deffo one of my favourite foods!

Meme x

http://www.thedayinthelifeof.co.uk

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128 Ann February 7, 2016
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Tried the recipe today and it was delicious – so thanks a lot. However, are you sure you use only one medium onion? You write that that equals 2 to 2 1/2 cups. I have a proper measuring ‘cup’ but one of the medium red onions you can get in Europe are not even enough to fill one cup. Just wondering about the size of veggies you have in Canada?!

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129 Debbie D February 8, 2016

Have to tell you that I made these for superbowl. AMAZING!!! They were so delicious that I am having them for breakfast!

I tweaked it a bit since I can’t have gluten. I used corn tortillas and they kept breaking on me as I tried to roll them up. So I ended up with broken ones, threw on all of the sauce I made and it came out as a fabulous enchillada casserole! I also tweaked the sauce a bit since all I had in the kitchen was HOT chili powder. Oh yea, it was hot! So I ended up putting in a box of the vege broth and two cans of tomato paste to tone it down a bit. Sauce was delicious! Had to do that so it still would be edible and not too hot for folks. Worked out great. Added a bit more lime juice before I assembled the “enchiladas”. Fabulous! Bright tasting,.

The cilantro cream is to die for. Even cilantro haters loved it. Yes, this recipe is labor intensive. However, I did soak the cashews the night before. Steamed the sweet potato the night before. Made the sauce the night before. Chopped up the veggies the day before, so I could just pretty much cook and assemble the next day.

I have never written such a glowing review in my life. Thank you. Thank you. Thank you for the recipe, and yes, I am currently eating it for breakfast as I type!!!! It’s even good cold the next day.

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130 Angela Liddon February 12, 2016

Hi Debbie, thanks for this wonderful comment. I am so happy to hear that you enjoyed the new enchilada recipe! It’s too bad the corn tortillas kept breaking on you, but it seems like you found a good solution anyways. Enchilada casserole? That sounds amazing!!

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131 Debbie D February 8, 2016
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Oh, and I forgot to rate it. I would give this 10 stars if I could! Thanks again!

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132 Robyn February 8, 2016

Grrr. I’m allergic to potatoes and sweet potatoes. Do you think butternut squash would be a good substitute?

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133 MrsD February 12, 2016
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I just made this tonight. I think butternut squash would do just fine!

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134 Angela Liddon February 12, 2016

Hi Robyn, I definitely think butternut would be a great option! I haven’t tried it yet, but I’m certainly going to now that you’ve sparked the idea. Cooking times might vary slightly, but overall I think it would be a pretty solid (and tasty!) replacement

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135 Vanessa February 8, 2016

Love this recipe! I made it today for lunch and had leftovers for dinner. No complains from my husband for eating same thing twice. Can’t wait for your new book! Hoping it will be available in Australia via Booktopia. All the best xo

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136 Angela Liddon February 12, 2016

Hi Vanessa, thanks for your interest in my next book! I’ll try to post any updates about its availability to the blog. And I’m glad to hear you and your husband enjoyed the enchiladas so much, too!

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137 Sally February 8, 2016

The enchiladas were amazing. Did not miss the cheese and sour cream that I would normally use in enchiladas. My husband loved them too!

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138 Sherri February 8, 2016
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These enchiladas were the hit of our Super Bowl party and not just for the vegans, but everybody! I cooked my own dried beans and made the enchilada sauce and cream sauce ahead of time for a double batch. Everyone looked pretty concerned about the cream sauce but it only took one bite and they were saying how great it was. Thank you!!

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139 Tiffany L February 8, 2016
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I made the enchiladas this weekend and it is so good! The additions really do make it something really special. I was able to make the cream sauce in my food processor rather than using a blender. You just have to blend in stages and then let it run for a very long time until it whips up like cream.

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140 Cheree February 8, 2016
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This was fab. Omni hubby loved it too. Can’t wait for your next book :)

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141 Sara February 8, 2016
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Yum!! Looks absolutely amazing. I love when people have so much energy to always come up with new healthy recipes! Thank you so much.
xo, Sara

http://www.thecuriousblueberry.com

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142 Amber February 8, 2016
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I also made the sauce in my food processor, and it was amazing! This recipe was delicious and leftovers heated up nicely. Thanks!

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143 Nora February 8, 2016
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This recipe takes a while to make but it is amazing! The combination of flavors is so delightful. I did not have nuts at home but I served the enchiladas with lettuce, tomatoes, cilantro, avocado and lime. Very good! I really do like your website, cookbook and you for putting so much effort with your recepies! Thank you!

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144 Jan February 9, 2016
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Fantastic recipe!! I made this on super bowl Sunday for a bunch of friends along with the vegan caesar salad- such a hit :). Thanks to OhSheGlows recipes, I now feel confident serving vegan food when hosting dinner parties but above all, I’ve got my husband hooked on these delicious, healthy meals. You have given me so much inspiration, thank you Angela! Ps- super excited about your cookbook #2 and the newsletter wohoo.

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145 aezjh February 9, 2016
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I literally just made this… as in just pressed stop on the blender for the Cilantro-Lime-Garlic Cream sauce and had to run to the computer to tell you how amazing this is. I had low expectations (no offense, not from this blog or your cookbooks just from vegan recipes always claiming to be just the best thing ever… and they frequently aren’t) but O.M.G. I nearly cried when there was cream sauce left in the blender that I couldn’t get out with my finger or a cracker or anything else that happened to be laying around. My kids aren’t huge vegetable eaters. It’s always a struggle to get them to try anything and forgettabout getting them to actually eat an entire serving. But this, THIS, oh my… they will gobble up these enchiladas. You’re are a kitchen wizard. THANK YOU

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146 Scott February 10, 2016

Oh my goodness! This recipe is amazing. I can’t wait to share it to trick my carnivore friends. Thanks for sharing.

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147 Amy February 10, 2016
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Made this the other night. So scrumptious. I love the balance of flavors between the enchilada sauce and the cashew cream. This will definitely become one of my go-to meals. My husband the omnivore loved it.

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148 Maggie February 10, 2016

These look amazing! I can’t wait to try them :)

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149 KJ | Om Nom Herbivore February 11, 2016

I am soooo excited for your new cookbook! The last one was amazing and there are still a few recipes in there that I make regularly :) Also, these enchiladas look soo good and your food photography, as always, is on point!!

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150 Angela Liddon February 12, 2016

Thanks, KJ! I hope you enjoy the new cookbook once it’s released — I’m definitely looking forward to sharing it with everyone!

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151 Alex @ True Femme February 11, 2016

This looks awesome! I can’t wait to try the cashew cream sauce!

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152 Kayla February 12, 2016
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Just made this last night for one of my non-vegan friends and she loved it – the sauce is amazing and has great spice/heat. It does require a lot of prep time to cut everything up, but the end product is awesome. You won’t miss any meat or cheese with this dish :)

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153 Tracy February 13, 2016

Angela
Can you prepare the filling in advance? I am thinking of preparing the filling, cream, and enchaladas sauce on a Friday and out it all together and serve in a Saturday.

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154 Angela Liddon February 26, 2016

Hi Tracy, yes, you definitely can prepare them in advance. The sauce and cream can be made a few days in advance, and the filling can be made 1-2 days in advance. Hope you enjoy! :)

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155 Dana Textoris June 27, 2016

This was going to be my question too, so I’m glad I hunted through the comments first to find if someone else asked it. I’m going on a group vacation in a couple of weeks and already planning to make this my contribution! Planning to prep everything in advance, then assemble there. A question: what side dish would you recommend serving with this (other than chips and salsa)?

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156 Linda Zeigler February 13, 2016
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Made this dish today and it was delicious. The one addition I added was .5 oz. of dark chocolate to the enchilada sauce to deepen the flavor. There was enough filling for eight enchiladas using 8″ whole wheat tortillas.

Spoiler Alert: I am a very experienced home cook and the prep requires much more than an hour including the two sauces but it is very delicious. I will make it again. It would be nice if the nutritional info was available, tHat is why I withheld the fifth star. Thank you for this creative and beautiful recipe!

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157 Alison February 14, 2016

I also haven’t received newsletter – have just tried resigning up again

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158 Angela Liddon February 25, 2016

Hi Alison, I’m so sorry you’ve been having trouble (and for the delayed response)! Were you ever able to sign up? Did you receive the second issue? If not, please try signing up through this link and let us know if it works: http://eepurl.com/bM5kZT

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159 Lucina February 14, 2016
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This was so worth the labor of love in the kitchen (with a rambunctious two year old at my feet). I loved how the sun dried tomatoes complimented the cashew cream- almost like a tangy, smoooth ricotta. Thank you for sharing this with us!

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160 Yoga Sophisticate February 15, 2016

I need to host an enchilada party. These look absolutely delicious, and I’m thrilled for your new book. The first is an absolute gorgeous piece which reminds me daily that I must persist with writing my own. Thank you for the inspiration. xo

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161 Ida February 15, 2016
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Firstly – your recipes has opened up a whole new world to me (and my sister) and there’s rarely a week when one of your recipes is not featured on our weekly dinner menu. LOVE your recipes.

This enchilada recipe was AMAZING. I had two and said to my husband that I wish I wasn’t so full so I could have another one. However – is it correct with 1,5 TABLEspoons chili in the enchilada sauce? 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. I thought I was quite used to spice, but my version was even less spicy than your suggested “kid friendly” recipe… :)

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162 Angela Liddon February 26, 2016

Hi Ida, I am so happy to hear that you and your sister are loving the recipes so much! Yes, 1.5 tablespoons is the correct measurement for the chili, but it can definitely be adjusted to taste – not everyone likes the same amount of kick! :)

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163 Sarah Baker @ Balanced Babe February 15, 2016

I LOVE making vegan enchiladas! I make mine with mashed pinto beans and vegan jalapeno cheese – I definitely have to make this version next. The photos are absolutely beautiful!

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164 Allie February 15, 2016
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Ok just made/ate this with my boyfriend as a belated Valentine’s Day dinner. It was so good I feel straight up emotional lol. Thank you so much.

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165 Emily February 15, 2016
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Made these enchiladas for dinner and they were AMAZING! Such a filing dish, and the cilantro cashew cream is a must. Love this recipe so much, I will definitely be making these again!

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166 Connie February 16, 2016
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Just made this tonight – you weren’t kidding about the burst of flavors! A winner.

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167 Peter February 16, 2016
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I made these enchiladas with the cashew cream sauce for dinner with friends last Sunday evening. They were fantastic! Great recipe!

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168 Brad February 16, 2016
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OMG these were AMAZING! So delicious and so filling. We made exactly as is and I wouldn’t change a thing. I think this is one of those recipes that my wife and I will made over and over for years to come.

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169 Katie Barthel February 16, 2016
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Your original enchilada recipe (from the book) is one of my favorites and I make it very frequently for guests. My brother even said it tasted authentic since traditional Mexican enchiladas don’t usually come with much cheese on top, if at all. I tried this one a few days ago and it tastes SO different from the original recipe! I still love both for different reasons. This one definitely has more of a kick from the sun dried tomatoes, and the other one is a good staple to have when you want a simpler dish. Thanks so much for 2 awesome dishes. I can’t wait for your book this September. It comes out just in time for my husband’s birthday!

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170 Angela Liddon February 25, 2016

Thanks, Katie! I hope you enjoy the second cookbook just as much as the first. :)

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171 Pure Ella February 16, 2016

Oh wow! This looks stunning!!
ps. I’ve never had enchiladas so… this is a must make!! :)
xoxo ella

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172 Briana February 16, 2016
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This is one of the most fulfilling recipes I’ve made in a long time. Thank you. My new diet is, an enchilada for breakfast, one for lunch and a sensible dinner (probably another enchilada).

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173 Angela Liddon February 25, 2016

Haha! So glad you’re loving the recipe, Briana. :)

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174 Julie February 17, 2016

These were AMAZING!! One of my new favorite recipes. Everyone loved them!!

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175 Natasha Lily February 17, 2016

Yummy sounds delicious!

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176 Ariane February 18, 2016
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My boyfriend and I made these yesterday and they were amazing! I am enjoying the leftovers today. I did have to use a fair bit if sour cream when eating them because I overdid it a bit with the chilli flakes. Looking forward to the new cookbook. I bought some new cookbooks recently but none of them are as good as yours so fat.

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177 Kaitlin February 18, 2016
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This recipe is one of my new favorites! Easy to follow, fun to prepare, and even my husband (who is Irish – read: lives on steak and potatoes) LOVED it. Honestly one of the most flavorful and delicious meals I’ve ever had. Thank you for continuing to be such an inspiration, and for sharing your love of food! x

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178 Colleen February 19, 2016
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AMAZING. enough said.

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179 Thea February 19, 2016

This looks AMAZING and I want to make it for my moms birthday! She eats meat but I feel like she will love this, is there any chance I can make it the day ahead and have it prepped to pop in the oven?

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180 Angela Liddon February 26, 2016

Hi Thea, I haven’t tried this out yet, but I would think that you could prepare it in the morning and bake it in the evening. I’d be hesitant to assemble it the day before as the tortillas might get soggy. Other readers might have commented about trying this, too, so maybe check out the other comments and reviews. Wishing your mother a happy birthday! I hope you both enjoy the enchiladas. :)

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181 Shannon February 20, 2016

Hi Angela!! Sorry to bug you, but I’m receiving an error when signing up for your newsletter via your sidebar widget. The error reads “Oops, something went wrong. “. I tried with different emails and on a different computer, but I think it’s on your end. I’m on mobile, Android 5.1.1 if that helps. Thanks lady!!

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182 Angela Liddon February 23, 2016

Hi Shannon, I’m sorry you’re having trouble signing up! Please try signing up through this link and let us know if it works: http://eepurl.com/bM5kZT

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183 Margaret February 21, 2016
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This recipe really delivers on the flavor front – super delicious! My meatarian husband could not get enough, and I can see thing going into our regular repertoire. The only drawback is it is pretty time-intensive. I made it after work on a weeknight and we didn’t sit down to eat until almost 9pm… But for weekends this is a surefire sinner. Can’t wait to make them again! You are doing great work, Angela, thanks for inspiring so many to eat more plant-based deliciousness!

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184 Angela Liddon February 25, 2016

Hi Margaret, I’m so happy to hear you loved the enchiladas (despite the long wait for dinner). They’re definitely a time commitment, haha – but so worth it! :)

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185 Jessica February 21, 2016
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Angela, you’ve done it again! These enchiladas were simply wonderful! So much flavor! My husband and I both loved these so much. Totally worth the prep work. I used Ezekial Sptouted Grain Tortillas, which, though not exactly soft, I still enioyed. We were stuffed after just one. Having received a vitamix since the last time I tried to make one of your cashew cream sauces, I have to say it was a breeze to make the cashew cream – so smooth!
On another note, do you have any idea when your new cookbook will be available for pre-order in the US? I wasn’t sure if Chapters/Indigo shipped to the US. I am counting down the days until it’s released! September cannot come fast enough. Congratulations on all of your success! You inspire me every day :)

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186 Angela Liddon February 25, 2016

Hi Jessica, glad you liked the recipe! :) I’m happy to say that, as of this week, my second cookbook is available for pre-order on Amazon.com. As it becomes available with other retailers, I’ll be sure to announce it on the blog and in my newsletter. Thanks so much for your interest!

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187 Peter February 21, 2016
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Holy smokes this looks amazing. Your photography has me drooling at the mouth. Anyway, I think I’ll be making the kid friendly version of this tonight :D
Thanks so much for the recipe!

All the best
Peter – http://www.VeganQuotables.com

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188 Laura Neff February 21, 2016
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Just made these tonight. Absolutely delicious!! And yah…a little bit of work, but totally worth it. :D Thanks, Angela!

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189 Kelly @ Foodie Fiasco February 22, 2016

These look fantastic! I’m going to try with cauliflower tortillas to make them lower carb. Will let you know how it goes. xo

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190 Erica February 22, 2016
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This vegan recipe is perfect for my daily meal. It is easy to prepare for me <3 Thanks for sharing, well done!

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191 Brandie February 22, 2016

That looks so fresh, and yummy!!! I’m going to be trying this soon! Thank you!!

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192 Sue February 22, 2016

Hi Angela
I am a new vegan . Just got your book and tried the mighty chia pudding. Delish. Love the recipes in the book, learning to make nut mylk now .

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193 Angela Liddon February 25, 2016

Hi Sue, so happy to hear you loved the chia pudding! I hope you enjoy the rest of the recipes in the book just as well. :)

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194 Elaine1214 February 22, 2016

Hello! First I must thank you (on behalf of my family and myself) for sharing your delicious recipes via your beautiful website and incredible cookbook! My husband has an unfortunate tree nut allergy, so every recipe involving almonds or cashews is off the table (literally) for us. Is there any way for me to substitute cashews and almonds with a seed of some sort? Any help you can offer would be greatly appreciated! Cheers :)

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195 Angela Liddon February 25, 2016

Hi Elaine, thanks so much for your kind words about the blog/cookbook! :) In terms of nut-free substitutions, usually if I’ve tested a nut-free version I will always post the version in the notes of my recipe, but if there isn’t a nut-free option it’s because I haven’t had a chance to test it out. It’s difficult to give specific advice when I haven’t personally tested something, and I’d hate to recommend something that might not turn out! Occasionally, raw sunflower seeds can work as a swap for cashew cream bases (there’s a soup in my second cookbook that uses raw sunflower seed cream in lieu of cashew cream), and in baked goods you can often swap nuts for pepita seeds or sunflower seeds. After that, it’s mostly experimentation, haha! 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.

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196 Noelle February 22, 2016
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This recipe is amazing! I even forgot the the avocado in thr cashew cream sauce and it was still awesome!

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197 Mike February 23, 2016
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Just made these tonight. Absolutely delicious!! I am always looking for healthy dishes.

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198 Tina February 23, 2016
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Oh this is a next level of delish food stuff .. I really loved this item and its similar to Jamie Oliver style.. Nice post..

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199 Stacey February 23, 2016

Hi Angela!
These look fantastic. I want to make the lime cashew cream sauce for these but I really don’t like cilantro. What would be another herb type substitute that would taste good too.
Thank you!
Stacey

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200 Angela (Oh She Glows) February 24, 2016

Hi Stacey, Thank you for the kind words! I haven’t tried another version, but you might be able to try swapping a bit of parsley or basil. Or you could just leave it out and adjust the other ingredients to taste. Hope this helps!

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201 Stephanie March 11, 2016

I happen to LOVE cilantro, so you don’t have to believe me, but I don’t think this has a strong cilantro flavor at all–I even considered doubling it, but decided I could chop some as a garnish instead. If you leave it out, maybe add nutritional yeast to make it more sour creamy?

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202 Allie February 25, 2016
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I made these on the weekend, and they were so delicious! I am in love with your recipes and your bright photos!

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203 Angela Liddon February 25, 2016

Hi Allie, so happy to hear you liked them! Thanks for trying the recipe. :)

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204 Nicole February 26, 2016
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Omg! You read my mind. I was just about to go to my cookbook to make these babies and remembered you were spicing them up for your new one. I come to your website and BAM! I love these! I have gifted your cookbook to three friends, hoping to share your amazing recipes and health with the ones I love. I’m living for the behind the magic sneak peaks you have been posting on snapchat! Thank you for your hardwork! ????????❤️

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205 Angela Liddon February 26, 2016

Hi Nicole, thanks for the love! :)

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206 Melanie February 26, 2016
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This is excellent. Love the Cilantro-Lime-Garlic Cream sauce

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207 Mandy Davenport February 27, 2016
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Ahh! I’m so excited! I’ve been wanting to make your original recipe for the last few weeks (so amazing) and after seeing this today, it’s definitely on the menu for next week. Such amazing flavors! Thank you so much for all your mouth watering recipes!

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208 Angela Liddon February 29, 2016

Hi Mandy, I hope you enjoy the enchiladas when you give them a try! They’re definitely a personal fav.

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209 Cindy February 28, 2016

Well I am interested to try this because the old version is one of my absolutely favorite recipes of all times and it is hard to see how it could be improved upon! I absolutely love your first cookbook and can’t wait for the next one. I have never made so many things out of one cookbook that I end up making again and again. My daughter and I could not have made the switch to a plant-based diet without you! Thanks for all of the yummy goodness!

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210 Angela Liddon February 29, 2016

You are too sweet, Cindy! Thanks for the kind message. I’m so happy to hear you’ve been enjoying the first cookbook, and hope you enjoy the second one just as well. :)

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211 Tiffany @ A Kitchen Fable February 28, 2016

Ah! This looks so good. I’m always looking at the beautiful pictures in wonder and imagining myself already eating the food. No really though, it’s amazing!

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212 Angela Liddon February 29, 2016

Thanks, Tiffany! I hope you enjoy the enchiladas if you give them a try. :)

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213 Paula February 29, 2016
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I love your recipes. I often share them with my vegan-curious friends to give them a great introduction to easy and delicious vegan cooking.

What herb can I substitute for cilantro in a Mexican style dish? Thank yo .

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214 Angela Liddon March 25, 2016

Hi Paula, it depends a bit on the specific recipe, but – for something like my enchiladas here – I know some people like to sub cilantro with parsley. That does tend to change the dish’s flavour, though, so I’m more inclined to suggest just leaving it out and adjusting the other ingredients to taste. I hope this helps!

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215 ThatIrishVegan February 29, 2016
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Just tried this recipe it is so good! Definitely going to be making it again at some point!

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216 Angela Liddon February 29, 2016

Hey there! I’m so glad to hear you enjoyed it – it’s definitely a new fav. :)

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217 wearesavoury February 29, 2016
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I made these they were great :D so creative.

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218 Linda March 2, 2016

Hi,

I’m making these tomorrow night. I anticipate they will be awesome as everything else I’ve made from your book. I was wondering what size tortillas? The sprouted wheat ones were big, the sprouted curb are smaller….which size is required?

Thanks,

Linda

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219 Angela Liddon March 25, 2016

Hi Linda, so sorry for the delay in getting back to you on this! I use medium/large size tortillas to make this recipe. How did you like the Enchiladas? I hope you enjoyed them!

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220 Linda March 25, 2016
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Thanks. I read more carefully and figured it up, the word “wrap” was key. These enchiladas were incredible. I will make them again soon.

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221 Angela Liddon March 25, 2016

Great! So glad to hear they were a hit. :)

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222 Sher March 2, 2016
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Yeah, these were killah and easily won over meat-eating husband and currently hard-to-please teenage daughter! Easy to make, flavorful, with wonderful mouth-feel. Frankly, they warmed my soul on a blustery March day. Also, the leftovers lasted only until lunch the next day!

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223 Karen March 3, 2016

Though I still have this recipe project on my “must make soon” list, my tastes buds tingled when I noticed a tweet re. your Indian Lentil-Cauliflower Soup. Within minutes I had put it together as I had all the ingredients on hand. So simple, so suprisingly delish…totally hit the spot! (BTW, I enjoy your newsletter, but I do miss your regular blog ramblings/recipes format. I guess I’m old school;)

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224 Angela Liddon March 25, 2016

Glad you enjoyed the soup, Karen! And you’ll be happy to hear I have a new blog post in the works coming up soon. :)

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225 Brenda March 4, 2016
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These Enchiladas are Heaven in a dish. Made these yesterday, everything about them is absolutely delicious, the enchilada sauce, the cilantro lime sauce, the filling…what a fabulous meal. Satisfying in every way, it is definitely going onto a meal rotation in this house! I did 1/2 the chili powder in the enchilada sauce to tame the spice a bit. They were perfect for the whole family. Thank you!

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226 Angela Liddon March 4, 2016

Hi Brenda, so happy to hear the enchiladas were a hit! They’re definitely a new fav at OSG HQ too. :)

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227 Lauren March 4, 2016
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These enchiladas were so delicious and filling! I will make again and often.. And I think the leftovers will be just as good. I can’t cook often so I love leftovers. It was fun making my own enchilada sauce. Next time I’ll use fresh cilantro (as directed) instead of dried, but the cashew cream was still delicious using a little dried cilantro and the rest of the avocado was a great topping. Thank you!

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228 Angela Liddon March 10, 2016

Hi Lauren, so happy to hear you liked the enchiladas! I agree: recipes that leave leftovers are great for busy lifestyles. And it’s especially awesome when the leftovers taste just as great as when the dish is fresh out of the oven (which I definitely think these enchiladas do). Enjoy your leftovers! :)

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229 فروش یو پی اس March 5, 2016

Thank you for this post. Good luck.

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230 Audra March 5, 2016
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These enchiladas are amazing!! I made these last night and they were a hit with everyone including my two little ones. Thanks for always posting such wonderful recipes!!

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231 Michaell | Foodscape March 5, 2016

Sweet potato, cilantro and lime? Count me in!

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232 Hope March 5, 2016

These are incredible! My husband and son (both non-vegans) really enjoyed them as well. I did have some filling leftover and instead of putting it on top I saved it to go on a salad tomorrow or to maybe just have for breakfast. Thank you for another amazing recipe!

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233 Izzie March 6, 2016
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So, Angela, these enchiladas are oh, I don’t know, on of the best things I’ve ever eaten! All the ingredients come together to become something much more than I would have expected. I expected yummy, but I didn’t expect “I want to eat this for breakfast, lunch and dinner yummy.” Thank you from the bottom of my heart for this. I love enchiladas, and these are the very best vegan enchiladas I have ever eaten!

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234 Genevieve March 6, 2016
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My fiance made this for us tonight and didn’t change a thing. It was excellent. A nice, filling, delicious Sunday night dinner. The cashew cream sauce was a bit too garlicky for me, but it didn’t stop me from dolloping it all over the leftovers!

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235 Christine March 7, 2016
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My wonderful friend made this for lunch for our curling team this past weekend between games of a bonspiel. We could not believe how fabulous the enchiladas were! We even tried it without the tortillas, just put the filling and avocado cream over a bed of spinach. Soooo tasty and the perfect amount of fuel for our next game. Pretty awesome friends I have :)

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236 Angela Liddon March 10, 2016

Hi Christine, so happy you and your team enjoyed the enchiladas! Good luck with future games. :)

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237 CycleAZLindyB March 7, 2016

Not sure it’s possible to improve these..but if you want to take these to the “next NEXT” level…get a hold of some Santa Cruz Chili paste and make your enchilada sauce with this and then roast your own red peppers over a grill or the flame on a gas stove. OMG! YUM.
Thanks for this amazing update Angela! We’ve made them twice and LOVE them. Can’t wait for the new book!

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238 Amber Young March 7, 2016
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Angela,

I have been following you for years and just as you stated, you didn’t think you could make a better recipe and you did! I was so impressed that I shared this on my blog and instagram for my followers to fall in love as well!

I can’t wait for your new book to come out in September!

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239 Angela Liddon March 10, 2016

Hi Amber, I’m so happy to hear the Next Level Enchiladas were a hit! Thanks for spreading the recipe love. :) I hope you enjoy the new cookbook when it’s finally released – I can’t wait either!

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240 Mitch March 8, 2016

I’ve made this last night follow exactly with your recipe! It turned up great! We enjoy our dinner very well! Thanks for sharing this!

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241 Angela Liddon March 10, 2016

Hi Mitch, glad to hear the enchiladas were a hit!

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242 G March 9, 2016

They taste even better the second day. Loved them. I only used 1/3 the amount of chili powder and they were just right for my family. Your photos and instructions are perfect. I am a dedicated fan.

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243 G March 9, 2016
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They taste even better the second day. Loved them. I only used 1/3 the amount of chili powder and they were just right for my family. Your photos and instructions are perfect. I am a dedicated fan. The only other change I made was to roast a red pepper in the toaster oven instead of using one from a jar. It really was no extra work.

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244 Angela Liddon March 10, 2016

Hi there, I’m glad to hear the enchiladas were a hit as leftovers, too! So happy you enjoyed the recipe. :)

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245 Isabella Lloyd March 10, 2016

Angy! That looks nice. I like this recipe. Maybe I will try it this weekend. :)

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246 Angela Liddon March 17, 2016

Hi Isabella, if you gave the recipe a try, I hope you enjoyed it!

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247 Laureen March 10, 2016
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I’ve made these enchiladas as well as the enchilada recipe from your first cookbook. Although I liked the first one very much, this recipe is definitely “next level”. My non-vegan husband enjoys them so much that he’s volunteered to make them for a themed dinner party this weekend. Thank you. I eagerly await your new cookbook. Your recipes are delicious and dependable.

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248 Angela Liddon March 11, 2016

So happy the Next Level Enchiladas won you (and your husband!) over, Laureen! I love them, too. :) Enjoy them at your dinner party, and have a wonderful time!

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249 Jenn March 11, 2016
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Oh my, this is the queen of vegan enchiladas :))

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250 Stephanie March 11, 2016
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First, the cashew lime cilantro sauce is one of the best things I have ever tasted, and is absolutely beautiful!
We will be eating these tonight, with changes based on what I had in the fridge and pantry. The filling is baked sweet potatoes, onions, roasted cauliflower, chickpeas, and chopped spinach.
I had taco-sized corn tortillas, so I microwave 5 at a time between 2 damp paper towels, then dip them in the enchilada sauce, fill, and place. I probably fit 14 in my dish.
I ate what was left of the filling and enchilada sauce last night (prep night) in a bowl with half a sweet potato and a bit of sauce, and it was unbelievable. Can’t wait for the full dish!

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251 Gwyn March 11, 2016
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Hi this is the first recipe I’ve tried and won’t be the last! We have been eating free range meat for a few years now, but really want to start having more plant based meals. What a great kick off these were! I did find the cashew cream a bit too garlicky (and I love garlic) so next time I will leave out the powder. I made two batches of cream, one with cilantro and the other with basil/parsely. Both were great. We are Canadians living in Australia so nice to see a Canadian blog! All the best.

Gwyn

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252 Angela Liddon March 17, 2016

Hi Gwyn, I’m glad the first recipe was a hit! I hope whatever you try next you enjoy just as well.

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253 janae March 14, 2016

I love this kind of food! Thank you! I have been drinking Nutrify Herbal Tea and it has been doing wonders for my health. Vegan and caffeine free! Definitely worth a try!

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254 Nathan March 15, 2016
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This dish is/was (yum) incredible…as I was making this my g-friend peaked over my shoulder and exclaimed “oh she glows again!”. I often substitute veggies or spices if the cupboards lack the ingredients for certain recipes and fortunately your recipes are very forgiving. Thank you for your intuitive creations and continued inspiration.

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255 Angela Liddon March 17, 2016

“Oh she glows again” – that’s fantastic, haha! I’m so happy to hear you’re a fan of my recipes, and thank YOU for the great comment. :)

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256 Chantal March 15, 2016
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Tried your enchiladas reciepe twice. Once the original vegan and then I cheated by adding chicken, replacing the spinach by chard… Also delicious! Loooove the sauce! Thanks!

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257 Angela Liddon March 17, 2016

Hi Chantal, I’m glad the recipe’s a hit! :)

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258 Anna Lee March 16, 2016
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I finally got around to making these, and they are definitely next level! They were barely out of the oven before I was scooping one onto my plate. I actually had one for breakfast this morning as well haha. The sun-dried tomatoes were a fantastic addition; I would’ve never thought to add them! And the cilantro cashew cream. Oh. My. Word. It was amazing. I practically slathered on as much of it as I did the enchilada sauce. Another winning recipe! Thank you!

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259 Angela Liddon March 17, 2016

Haha! I love that you had one for breakfast – they must have definitely been a hit. :) Thanks for the great comment!

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260 Sam @ Barrister's Beet March 16, 2016

I can’t wait to try these enchiladas. They look amazing. Congratulations on the cookbook, too! I can’t wait to check it out.

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261 Angela Liddon March 17, 2016

Thank you, Sam! I hope you enjoy the enchiladas (and the cookbook if you decide to get it.) :)

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262 Abby March 17, 2016

This looks looks absolutely delicious and satisfying! I’m most definitely going to need to add this to my list of need-to trys. How did you decide to try a new spin off recipe and how was it different than the original? Just curious. Thank you! I’m eagerly awaiting your new cookbook! Your recipes are always enjoyable and completely delicious. :)

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263 Ann Laidlaw March 17, 2016
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Oh my goodness, these are delicious! We could not stop raving about how great they were. Already planning to make them again. They are a lot of work, but definitely worth the time and amount of chopping! We too loved them even more the next day and I ate the left over filling two days later. A good sign!

My husband and I are newly declared vegans (only 10 days ago) but have been on this path for some time and ready to take the final leap, so we were concerned about not having great tasting food. A friend gave me your cookbook a while back and I am so impressed by the quality of your recipes and absolutely love the pictures. It is the pictures that inspires me to try something new, so many thanks for those.

One quick question, I am seriously allergic to many types of nuts so cannot eat cashews. I am able to eat almonds, walnuts and pecans. Could I use soaked almonds to replace the cashews in the cashew cream recipe?

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264 Alicia Lawrence March 17, 2016

You had me at Cilantro Lime Garlic Cashew Cream! I’ve been trying to find an easy meal to make for lunches and this one looks perfect!!!

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265 Angela Liddon March 17, 2016

I hope you enjoy it, Alicia! It’s definitely one of my new absolute favs. :)

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266 Brechtje March 18, 2016

OH YES. I know exactly what I’ll be baking this weekend. Been looking for a recipe like this for a little while now, and this is just perfect. Thanks! The pictures look really great too.

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267 Angela Liddon March 18, 2016

Thanks, Brechtje – I hope you enjoy the enchiladas this weekend!

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268 Giovanna March 18, 2016

Anything with avocado just makes me smile. Cant wait to try this! http://confusedgirlinthecity.com/blog/

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269 Earth Is Magical March 19, 2016

Wow! I’m getting hungry just looking at the picture! <3

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270 Ruth March 19, 2016

Missing your updates but enjoying the pics on Snapchat. I pre-ordered book 2 and am SOOOOO excited!

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271 Morgan H March 20, 2016
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You weren’t kidding that these are labor intensive!!!! I made a double batch so I could share with some friends but now I am thinking I should just keep these to myself… ;)

The enchilada sauce is incredible! Have you tried freezing it? I don’t ever want the store bought stuff again.

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272 Sarah March 20, 2016
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I finally made these tonight! So delicious and very filling!

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273 Sarah Walker March 21, 2016
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I make this recipe often and it is loved by vegans and non-vegans alike. So excited for the new cookbook!!!

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274 Nikki March 22, 2016

This looks amazing :) Thanks for sharing!

-Nikki
http://www.nikkisplate.com

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275 Amanda March 22, 2016
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The best vegan enchilada recipe I have tried. The directions were easy and my kids and I loved it. Thank you so much for sharing it.

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276 Angela Liddon March 23, 2016

Glad you enjoyed it, Amanda!

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277 Tiffany @ A Kitchen Fable March 23, 2016

Oh these are absolutely divine! I have to make it soon. Your pictures, by the way, are mouthwatering.

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278 Brittany March 23, 2016

Angela, did i MISS a “Most Popular of 2015” post?? It’s my favorite part of every new year!!!! Is it posted and I’m just the dork who can’t find it?

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279 Sina @ Vegan Heaven March 24, 2016

Great news, Angela! I seriously can’t wait for your new cook book! I absolutely LOVE the first one. And these look so delicious! Thanks for sharing! :-)

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280 Megan March 24, 2016
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I made these last night as a special birthday dinner for my boyfriend (he usually balks at anything labeled vegan) and we both LOVED them!! They were fantastic! And one of his first comments was “the sweet potato in here is a brilliant idea!!”. I did give you the credit for the “brilliant idea” Angela haha and I think I may have even won him over on the “doesn’t need meat to be delicious” front!! Thanks so much for creative and delicious recipes such as this! Can’t WAIT for cookbook #2!

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281 Sharon March 24, 2016

I want to make these so badly but I’m worried that they will be on the sweet side since it uses sweet potato. We do not care for sweet entrees and I have used sweet potato in dishes that did not turn out to out liking because they tasted sweet.

Are these on the sweet side?

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282 Angela Liddon March 25, 2016

Hi Sharon, I don’t think I’d say that these end up on the sweet side – if anything, a few people have found the enchiladas a bit too far on the spicy side! The various spices and seasonings in the recipe do a lot to cut and balance any sweetness you’d get from the potatoes. If you give the recipe a try, please let me know what you think. I’d love to hear!

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283 Sharon March 28, 2016
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Thanks,so much for reaponding. I did make them and they were perfect!!! So yummy and not sweet at all. My meat satin’ hubby loved them too!!

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284 Amanda March 24, 2016

These enchiladas look absolutely delicious! Thank you!

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285 Will Cabrera March 25, 2016
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Angela – can’t wait for the book. I have been using HYDROPONICS from a company called http://www.planetponics.com that allows me to grow the herbs for some of your recipes. I really enjoyed the value and idea this company was striving for. Thought I would share it for others. You can GROW ALL YEAR. GROW FOOD, HERBS OR FLOWERS. No soil, no mess, self-watering hydroponics. Fresh food faster than a traditional soil method.

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286 Sue March 25, 2016
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Yep, made this a few weeks ago. Husband and I gobbled them up. So so so good. I almost didn’t make the enchilada sauce and was going to use my tried and true verde, but decided to make it. YUMMY! Making again this weekend. Thanks for sharing the recipe!

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287 Angela Liddon March 26, 2016

So happy the recipe was a hit, Sue – enjoy the second batch!

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288 Steven March 26, 2016
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I just finished cleaning up, after having this for dinner. My lovely wife – who adores this site – surprised the family with this dish. I loved it SO much, I just had to leave a comment. I’m pretty sure I’ll be talking it up this week, at work and hoping for it again soon. Next time, I’m helping make AND clean up! Thanks for a fantastic dinner, Tracey and OSG <3
So. Good.

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289 Angela Liddon March 28, 2016

Hi Steven, what a tasty surprise!! I LOVE this recipe, and I’m so happy to hear you and your family did too. :) Thanks for the comment!

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290 Marianna March 26, 2016
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We had these for dinner tonight… oh my goodness I could eat the whole pan!
I might even prefer these over real enchiladas with cheese!

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291 Elizabeth Paschall March 28, 2016
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I made this recipe for my Easter weekend. It was wonderful! I will definitely make it again. I will decrease the amount of chili powder in the enchilada sauce next time. I love spicy, but there are so many wonderful flavors that I thought the chili powder overpowered the other flavors.

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292 Jessica Eagle March 28, 2016
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Honnnnn…my God !!!! A pur delish this recipe. I’ll definitely make it again and again and again. The Cilantro Sauce is out of this world.

5 stars and up !!!

Thnaks for sharing this tresor with us :)

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293 Jennifer March 29, 2016

Oh my! I made these over the weekend and loved them. Even my non-vegan husband went back for seconds and left-overs. We fought over the cilantro cream (I had put out sour cream for him but he didn’t touch it.) Thank you for another great recipe.
Blessings,
J

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294 Kara March 29, 2016

I am in need of vegan entrees that freeze and reheat well. Could this be one of those?

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295 Angela Liddon March 29, 2016

Definitely! These enchiladas freeze really well. I suggest wrapping the cooled enchiladas individually in tin foil, then popping them in a freezer bag (I wouldn’t recommend freezing the green sauce on top, though, as it discolours; best to make that fresh). To reheat, thaw the enchilada on the counter then bake in the tinfoil for 20 mins at 350F.

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296 Leah March 29, 2016
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These enchiladas are my new favourite thing to eat! Thanks for taking them to the next level. Actually, thanks for creating such a beautiful cookbook with so many delicious recipes for all of us plant eaters. I can’t wait for the next one & the app!

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297 Angela Liddon March 29, 2016

Thanks Leah! So glad you enjoy the enchiladas as much as I do :)

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298 Kathy March 30, 2016

I made these for my family last night, and we were all so impressed! This will become a weekly meal in my house for sure! Even my hubby the meat eater loved it!

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299 Angela Liddon March 30, 2016

Yay! Glad the recipe was a hit with everyone, Kathy. :)

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300 Gwen Royal April 1, 2016
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These were incredible! I was seriously so impressed with how delicious and easy they were. The cashew avocado sauce and homemade enchilada sauce were so yummy and went perfectly with it! As a person who does not know how to cook well and is a fairly new vegan, I really appreciate yummy recipes like this that taste extravagant but are cheap and easy. I even made them for my mom and she said that she would totally pay for and order these at a restaurant and she’s not even vegan! Thank you so much for this, I am totally in love!

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301 Angela Liddon April 1, 2016

Aw, so glad the recipe was a hit, Gwen! :)

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302 Miro April 1, 2016

This one is going straight to the meal plan!

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303 Mary Mentzer April 2, 2016

It looks wonderful..thanks for nice share about this recipe…rate 5/5 starts!

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304 Brenna April 2, 2016

I made this tonight and it was fantastic! Even my none vegan husband couldn’t get enough!

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305 Heidi April 3, 2016
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Whilst my enchilada presentation needs some work, the rest of the recipe worked out brilliantly. Really tasty. Thanks a lot, Angela. Pleased to hear about your good news, too re: baby and app!

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306 Miriam April 3, 2016
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These were a hit! I tweaked the recipe a bit based on what I had (and didn’t have) in the cabinet, and we loved them. Thanks!

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307 Joelle April 4, 2016

OH MY Goodness! I made this last night and SUCCESS!! My husband likes to have meat at every meal so I was hesitant to not have something meat-like that in this meal. But I must say he really liked my dinner – all of the “unique” flavors and how he felt full after but not “weighed down.” He has requested this again. In fact – we did leftovers for breakfast and it was even better as the flavors had the opportunity to settle into the recipe.

Thank you for your wonderful recipe and my opportunity to slowly bring my family around to a more plant based diet. :)

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308 Angela Liddon April 4, 2016

That’s so great to hear, Joelle! I’m glad the recipe was such a hit.

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309 Elle April 5, 2016
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These are fantastic! Totally worth the time and effort. Next time I’m going to double the enchilada sauce because hubby loved the sauce so much,

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310 Angela Liddon April 5, 2016

Go for it! Extra-saucy enchiladas sound amazing :)

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311 Kim April 8, 2016
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This was incredibly flavorful. We didn’t miss the dairy…really is life changing!

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312 Lynne N. April 9, 2016
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I made your sweet potato black bean enchiladas today, and they were fabulous. I purchased your “The Oh She Glows Cookbook” last week, and so far every recipe I have made has been amazingly good. I am already a huge fan. Thank you for “proving” vegan can be delicious.

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313 Angela Liddon April 12, 2016

Aw, thanks Lynne. I am so happy to hear you’re loving the cookbooks so far!

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314 Katie April 9, 2016

Thank you for this recipe Angela! I loved it, so yummy especially the cashew sauce. I made the enchiladas for dinner this past Thursday. I was so excited to come home and make dinner! This is my second time cooking with cashews in a nouveau style (the first was your Mac and cheese recipe) I am enjoying the transition to a whole foods plant based diet and your blog is a great resource of support. I’m so excited that I went out and bought your cookbook today. I can’t wait to try another recipe! Not only am I transition to a plant based whole foods diet but so is my six year old daughter. She was not too keen about the enchiladas but loved the Mac and cheese. I’m hoping to find some kid friendly recipes in your cookbook. Any tips for kids transitioning are welcome. Thanks again Angela for sharing your story and recipe !

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315 Angela Liddon April 19, 2016

Hi Katie, That’s so great! I’m happy to let you know that my next cookbook was created with the kiddos in mind! There are over 50 kid-friendly recipes in my next book (we had a bunch of toddler and young kid testers for it which was so great). I identify which recipes are kid-friendly, or how to easily adapt certain recipes to make them kid-friendly. My little one (who is 19 months) really loves pasta or rice, so I try to use whole-grain, and then add a bunch of veggies in it with a delicious sauce (you can puree lentils into the sauce for a boost of protein). I also love to stir in a lot of hemp hearts for extra protein. I hope to have a recipe coming up soon that my daughter loved (well minus the mushrooms, I guess…still working on those! haha). It’s a rice and gravy dish with lots of broccoli and mushrooms…super easy and delish! Smoothies are another great way to pack in all kinds of plant-based nutrition and they’re fun for kids too. Anyway, I hope this gets the wheels turning!

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316 Heather April 11, 2016
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These enchiladas are every bit of good as everyone has been saying that they are. My husband liked them so much for dinner last night that he had some more for breakfast today!

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317 Angela Liddon April 12, 2016

Haha, that’s great, Heather! I’m so glad the enchiladas were a hit.

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318 Wendy Hammond April 12, 2016
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THis recipe was a hit! I’ll be making it again and again and again! Looking forward to the new book

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319 Pamela April 20, 2016
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This recipe is a winner. The Enchilada Sauce is rich and full of flavor. The Cilantro Lime Garlic Cashew Sauce has a wonderful lime and garlic flavor. The filling for the enchiladas, with the sun-dried tomatoes and roasted red peppers, is delicious! I wish I had doubled the recipe. I’ll make this again soon.

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320 Angela Liddon April 21, 2016

Hi Pamela, I’m glad you enjoyed the recipe! It’s definitely a fav around here, too. :)

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321 Rachel April 21, 2016

My family loves your enchilada recipe from the 2011 book. I’ve made it at least and dozen times. It’s a go to when I have guests over because it’s always a hit. I’m excited to try your new version!

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322 Angela Liddon April 21, 2016

I hope you enjoy it, Rachel! We still love the original, but this new version has definitely become a fav too. :)

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323 wearesavoury April 23, 2016

this looks yummy.

have you ever thought about doing a tart like this?

https://wearesavoury.wordpress.com/2016/04/22/savoury-tarte-tatin/

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324 Brandi April 26, 2016
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This is absolutely delicious, I made them last night and I honestly couldn’t be happier. I normally can’t stand anything Mexican but these are phenomenal. I made them for a few friends and there was enough to take for lunch for two more days, which took a huge chunk off my cooking time tomorrow. Also, the cilantro cream is now the only thing I like cilantro in. I was very skeptical (I’m not a cilantro fan at all) but it’s delicious and I found myself eating it on a spoon haha! Everyone loved them and they couldn’t believe that they were vegan (I don’t see why, but that was their version of “wow this is really good”. I can’t wait to try more recipes!!

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325 Angela Liddon April 26, 2016

Hi Brandi, I’m so happy to hear you enjoyed the enchiladas…even the cilantro cream!! ;) Thanks for the lovely comment.

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326 Deborah Leader April 26, 2016
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I made these tonight and although I didn’t follow the recipe as far as measurements are concerned, they were the bomb. I also mashed up the sweet potatoes before I put it into the pan with the other ingredients. I thought that would make a creamier base and it did. That cilantro, lime, avocado cashew sauce is SCREAMIN! I have been looking at the recipe a couple of days now couldn’t wait to try it. The recipe itself looked so good that I ordered the cookbook yesterday. Really, really good.

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327 Angela Liddon April 27, 2016

Thanks, Deborah! I hope you love the cookbook. :) And I’m so happy to hear you enjoyed the enchiladas – I bet mashing up the sweet potatoes gave the dish a great new twist; thanks for sharing the idea!!

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328 JW April 28, 2016
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Cooked this up last night and it was delicious, although perhaps a bit too hot for my taste (and I thought I liked spicy food). Great flavours too. Might add a little chipotle next time I make it and use tacos instead to give a crunchy texture. Thanks for the recipe.

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329 Angela Liddon April 28, 2016

Yum, I bet chipotle and tacos would add a great twist on the recipe! If you give it a try I’d love to hear how it turns out :)

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330 Dana Annab May 4, 2016
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Amazing! Thank you for sharing!

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331 Michele Rizzo May 7, 2016
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Hi Angela – thank you for this fabulous recipe! It is ABSOLUTELY DELICIOUS! We served this entree to family who are not vegetarians – and they loved it! Everyone was humming their delicious praise as we enjoyed the meal. This is a PRIZE recipe we will continue to share again and again! My husband and I are newly vegan – and so appreciate people like you who have gone before us to show the way. Your culinary skills and creativity are genius. Thank you for sharing your talents with the world!

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332 Angela Liddon May 9, 2016

Hi Michele, thank you so much for the lovely comment! I’m super glad to hear the vegan enchiladas were a hit with everyone. If you try another recipe of mine, I hope you enjoy it just as well! Happy cooking :)

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333 Meghan May 10, 2016
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Ok. These are actually next level. LOVE

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334 Heather May 11, 2016
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When I told my mother I was making sweet potato and black bean enchiladas for dinner, she thought I was crazy. As soon as she tasted them, she changed her mind. My whole family thought they were delicious! Next time, I’ll tone down the chili powder, though.

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335 Dolores May 13, 2016

Hi,I really want to try making something creamy (like the above food), but I recently found out cashews are no good for me. Does anyone have any ideas what to use instead?

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336 Kathy May 16, 2016

This is one of my most favourite recipes. It’s a little time consuming with the cashew cream and enchilada sauce, so I make a double batch of the filling and enchilada sauce and freeze half. My family loves it…even the meat eaters!

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337 Angela Liddon May 19, 2016

Great idea, Kathy!

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338 Lindsay Eddleblute May 18, 2016
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These were AMAZING!! All the way from the home made enchilada to the cilantro cashew cream! So much flavor that, my husband could not get enough. I will say that for the cilantro cashew cream, my vitamix was way better than the food processor. 5 stars all around :)

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339 Angela Liddon May 19, 2016

I’m so happy to hear the enchiladas were a hit, Lindsay!!

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340 Lauren May 26, 2016
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Loved these enchiladas! I used an enchilada sauce from a plant-based cooking course I’m taking, but I’ve made the Oh She Glows enchilada sauce before as well with success! The abundance of veggies made me feel better about slurping up every bit of the cilantro lime cashew cream. My omni boyfriend ate 1.5 of these and stated he was full but “can’t stop eating it’s so good.” Haha so he finished the second one with a full and very happy belly :) Thank you! These will definitely show up on our dinner table again!

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341 HL May 29, 2016
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Just made these tonight and they were excellent – I hadn’t thought of adding sundried tomatoes to enchiladas before but they’re perfect in them. And the cilantro cream was so rich and wonderful :)

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342 Angela Liddon May 30, 2016

I’m so glad you enjoyed the addition of the sundried tomatoes! I really enjoy that twist, too. :) Thanks for the kind words!

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343 Deanna Hampton June 1, 2016
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I am 3 weeks into life changing eating. I came across your cookbook from a friend and decided to make the enchiladas. Before I went to the store to buy ingredients, I came across your updated recipe.

Da bomb…mic drop!

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344 Angela Liddon June 1, 2016

Haha, I’m so glad you enjoyed the recipe, Deanna!!

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345 Fred June 12, 2016

These look so good!! Everytime I’ve made vegan enchiladas I use verde sauce because I couldn’t find a good red sauce recipe. Can’t wait to try this!

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346 Angela Liddon June 13, 2016

I hope you love them when you give them a try, Fred!

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347 Nadia June 15, 2016
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I recently made this recipe for one of my banquets for 50 people. Amazing! Everyone loved it! Thank You So Much Angela! If you want to make it kid friendly I would omit the spices as some people found it spicy. Overall it was amazing and everyone licked the plates!!

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348 Angela Liddon June 15, 2016

It’s so great to hear they were a hit, Nadia! Thanks for the lovely comment.

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349 Emma June 21, 2016
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These were outrageously amazing. This along with your taco recipe has definitely acted as inspiration as I work towards a vegan diet! Thank you!!

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350 Angela Liddon June 21, 2016

I’m so happy my recipes have inspired you, Emma! Best of luck on your journey toward a vegan diet–it’s always so helpful making a transition like that when you find meals you really enjoy. :)

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351 Emma June 21, 2016

Thank you for your reply, and so true! I’m making these (again) tonight to show it off to my friends. I had left over taco meat (the walnuts and lentil recipe) as well as the cashew sauce and so for lunch today, I put that on top of zucchini noodles, added fresh avocado and it was delicious! I love when I can use leftovers for a simple and quick lunch. I’m waiting for your cookbook from the library and I can’t wait to see what other inspirations I discover. Two days on a vegan diet and I already have so much more energy: there is so much positivity within this life-style. Of course, I feel motivated now but that doesn’t always last very long! It feels good, however, to de-bunk the stereotype that being vegan is “impossible” or “uppity” or even “gross”! It’s so possible, except perhaps when in a time crunch.

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352 Leah June 28, 2016

I made NLEs again last night but I was so anxious to eat them that I forgot to serve the cashew cream! That’s what I get for being organised & making it ahead of time. We had it on the leftovers tonight but now I have lots of cashew cream leftover. Can I freeze it?
Also, congrats on the new book. Can’t wait to have it my hands!

Leah

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353 Clara June 29, 2016
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I have been using this website to transform my family’s eating. These enchiladas were a hit,even with my pickier eater. Thank you!

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354 Angela Liddon June 30, 2016

That’s so great to hear, Clara! I always try to create recipes that will be crowd-pleasers, and it’s wonderful to know when I’ve been successful. I hope if you try something else out from the blog that it goes over just as well!

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355 Gayla Elliott July 13, 2016
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Made this recipe from your app and it is absolutely delicious!

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356 Angela Liddon July 13, 2016

I’m happy to hear you enjoyed it, Gayla!

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357 Heidelind July 13, 2016
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I made this recipe for dinner last night, but had to substitute kale for the spinach. Wow, these are so, so good! The sun-dried tomatoes really work in this dish. I’m so glad I found your blog!

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358 Angela Liddon July 13, 2016

I’m so glad you liked the recipe! And it’s great to hear that kale worked out well as a sub for spinach. Thanks for sharing!

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359 Gayla Elliott July 14, 2016

Sorry Angela, I meant to give this recipe a rating of 5!

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360 Tessa July 20, 2016
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I made this dish – complete with enchilada sauce and the cilantro sauce – for my vegan aunt and uncle this past weekend and it was amazing. I am still eating the leftovers four days later and loving it.
The only change I made was leaving out the cilantro, as I hate that herb :) but the sauce was great without it. I added more avocado, so it was like a smooth, creamy lime sauce.

My only quibble with this recipe is the prep time. I think an hour is way too little. I did tons of prep the night before (made both sauces, prepped veggies) and it still took an hour to cook it and put it all together.

I will definitely make this again!!

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361 Rachel July 25, 2016
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OMG! I made this tonight and it is SO good. My husband (who is by vegan) had the cheese out and was gonna add cheese but I convinced him to take a bite first. He took a bite and out the cheese away. Said it was so good. And, of course, I’m in love with it. You hit it out of park!!!!

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362 Angela Liddon July 26, 2016

SO glad you both enjoyed the enchiladas, Rachel!

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363 rachel July 29, 2016

i mean my husband who is not* vegan.

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