Authentic Vegan Enchiladas

Mexican Sides & Mains

These Enchiladas Suizas have all the satisfying flavor of your favorite traditional enchiladas, but are made completely vegan, without using any meat or dairy. They’re savory, filling, and can be personalized to your own liking!

Enchiladas are said to have been around since the Mayan civilization. With corn being a staple crop at the time, corn tortillas were commonly used for this dish. The Spanish Conquistadors then introduced this meal to the Western Hemisphere upon their arrival. Since then, enchiladas have become a staple of authentic Mexican cuisine and can be found at any of your favorite Mexican restaurants.Traditionally, enchiladas are made by stuffing corn tortillas with shredded chicken. But, of course, we’re not going that route!

When I began creating a vegan enchilada recipe, I knew I wanted it to be just as hearty and flavor-packed as the enchiladas I grew up eating. I experimented using different fillings until I landed on this recipe, and I LOVE it every time I make it! The filling consists of caramelized onions, roasted poblano peppers and roasted potatoes. The combination of these three give it great texture, flavor, and is so filling! Don’t forget to garnish with cashew crema (link to cashew crema recipe), avocado and cilantro to tie it all together.

Enchiladas are a really great dish to serve to guests for a dinner party or family gathering because it’s a great “make ahead of time” dish. You can prepare it several hours before the gathering and pop it into the oven when ready to bake and serve!

Depending on how many you’re feeding, you can make a dish full of these and have leftovers for the next day, or few days! Of course, I recommend eating while fresh out of the oven, but these enchiladas can be stored in the fridge for up to 5 days.

If you’d like to more closely recreate a meat-like texture for your filling, you can also use jackfruit or mushrooms! I have linked some of my other taco recipes using jackfruit or mushrooms below. Enjoy!




1hr 40min


1hr 50min


For the Salsa

  • 2 Lbs. Tomatillos , husks removed & washed
  • 3/4 Cup Broth
  • 1/2 Cup Cashew Cream or Vegan Sour Cream
  • 4 Cloves of Garlic
  • 2-3 Jalapeños or Serranos (use more or less depending on your spice preference)
  • 1 Small Yellow Onion, cut in half
  • Handful of Cilantro
  • Good Pinch of Salt

For the Enchiladas

  • 12 Corn Tortillas
  • 7 Ounces Vegan Cheese of Choice, shredded
  • 2 Yukon Gold Potatoes or White Sweet Potatoes
  • 2 Poblano Peppers
  • 1 Large White or Yellow Onion, thinly sliced
  • 2 Tbsp Oil of Choice
  • Avocado (optional topping)
  • Cilantro (optional garnish)

For the Crema

  • 1 Cup Raw Cashews (soaked in hot water for 10 mins)
  • 1/2 Cup Water
  • 1/2 Tsp Garlic Powder
  • Juice of a lemon
  • Pinch of salt


  • 1 Blender or Food Processor
  • 1 Large Baking Dish



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For the Salsa

  1. On an un-oiled pan on the stovetop, grill all the ingredients on both sides until blackened. The garlic will be done the quickest so remove first. This will take about 1-2 minutes and the rest will take about a total of 5-7 minutes.
  2. Remove from pan then place in blender and blend on high until smooth.

For the Filling

  1. For the potatoes, preheat oven to 425. Poke holes in potatoes with a fork, place on baking sheet and bake for 40-55 minutes or until very fork tender.
  2. Heat 2 tbsp oil in a pan over medium heat. Add the thinly sliced onions and sauté for 5 minutes or until starting to soften.
  3. Add a pinch of salt, reduce the heat to medium low and cook for 50, stirring every few minutes, or until the onions are very soft, golden brown, and caramelized.

For the Poblanos

For the poblanos, roast the poblanos on an un-oiled pan on the stovetop, grill all the ingredients on both sides until blackened then remove and add to a bowl, cover the bowl with plastic wrap or a plate to allow the heat to trap in. Let the poblanos sit for 10 minutes then remove the blackened skin and seeds, cut into strips.

For the Crema

Place all the ingredients in a blender and blend until smooth.

To Assemble the Enchiladas

  1. Preheat oven to 375 degrees F.
  2. Grab a lasagna dish and pour about 1/4 cup of salsa to the bottom. Then heat your tortillas on a pan…either with or without oil! Once tortilla is heated, add a big of the cooked potato, caramelized onion and poblano pepper then roll up and repeat. Pour sauce over and then cover with even layer of shredded cheese and bake for 35 minutes or until cheese is melted! Serve with crema and avocado


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