Creamy Vegan Green Chile Enchiladas

When I first went plant-based in 2014, lentil & sweet potato enchiladas were my jam. They were super easy to make & I could meal prep them for the entire week. Although I still enjoy that recipe, this one takes it up about 100 notches. Next. Level. Vegan.

The secret ingredient: vegan cream cheese.

Healthiest ingredient? Nah, but……better than dairy cream cheese? Hellz yes. Always.

Alright let’s get into it, cuz I’m hangry.



  • 1-1/2 cups lentils (I used a mixture of green & red)
  • 1 8-oz. container of vegan cream cheese (I used Tofutti)
  • 2 medium russet potatoes, diced into small chunks, about 1/2″
  • 1 4-oz. can diced green chilis
  • 8 whole wheat tortillas (sub corn tortillas for gluten free)
  • 1 cup fresh cilantro
  • 1/4 yellow onion, diced
  • 2 cloves minced garlic
  • 1-1/2 cups green enchilada sauce, separated
  • 1 cups water
  • 1 cup vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • salt & pepper to taste


  1. Preheat the oven to 350 degrees farenheit.
  2. Saute the yellow onion and garlic in a large pot with a little bit of water (or use oil if you’d like) until tender and fragrant.
  3. In the same pot, add diced potatoes, lentils, water, 1 cup of green enchilada sauce, vegetable broth, and all of the spices, and bring to a boil. Once boiling, cover and let simmer for 10-15 minutes or until potatoes are tender.
  4. While potatoes and lentils are cooking, make the creamy green chile sauce. Blend entire package of cream cheese, can of green chilis, and cilantro. Add water as needed to blend until smooth. I used about 3 TBSP in total, but add more if necessary.
  5. Add half of the creamy green chili sauce into the potato & lentil mixture and save the other half. Mix in until evenly distributed. Keep the heat on low-medium and stir until mixture is a thick, filling consistency.
  6. Prepare the enchiladas. Spoon the enchilada filling into all 8 tortillas, roll them up, and place in a baking dish.
  7. Top the enchiladas with the rest of the green enchilada sauce, the rest of the creamy green chili sauce, and some fresh cilantro.
  8. Bake for 8-10 minutes or until lightly golden brown on top. Serve immediately or store up to one week in the refrigerator.
  9. EXTRA BONUS TIP: Serve with crispy potatoes on the side.



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