Creamy Tortilla Soup Enchiladas
Recipe type: Entree
Serves: 6 enchiladas
dairy, soy, and gluten free, vegan
  • ⅓ cup coconut cream
  • ⅓ - ½ container Pacific Tortilla Soup Starter
  • 2 chipotle peppers (canned in adobo), minced fine
  • 1 container Pacific Organic Refried Beans
  • ½ cup cooked quinoa
  • 1 Anaheim chile pepper, seeded and chopped
  • 6 soft corn tortillas
  1. Whisk together coconut cream, tortilla soup starter, chipotle. Spread 2-3 tablespoons in baking dish.
  2. In a dry pan over low heat (or a few seconds in the microwave), warm tortillas individually before filling. Spread 3-4 tablespoons refried beans down middle of corn tortilla, top with quinoa and Anaheim pepper, roll and place open side down in baking dish. Repeat with remaining five tortillas.
  3. Pour remaining coconut cream over enchiladas, top with remaining Anaheim peppers.
  4. Cover with foil, bake at 350 for 30 minutes. Remove foil and continue cooking for another 5-7 minutes.
  5. Serve over shredded crispy iceberg, garnish with cool avocado and zesty lime.
Recipe by spabettie at