Comments on: Vegan Enchiladas Verde with Cashew Creme

By: Sarah McMinn

Sarah McMinn — Wed, 29 Jul 2020 23:39:21 +0000

In reply to Lauren. Mince it.

By: Lauren

Lauren — Tue, 28 Jul 2020 22:09:47 +0000

Are you supposed to mince the garlic or leave it whole?

By: Sarah

Sarah — Wed, 15 May 2019 05:08:00 +0000

Came to this recipe as a way to use up some leftover green enchilada sauce. So tasty! I initially thought the cream tasted too sweet on its own, but it was perfect with the enchiladas. I prepped the filling the night before. I’m thinking I might prep a larger batch of filling and just freeze the extras for next time. Thanks for a great recipe!

By: Kristin H.

Kristin H. — Fri, 05 Oct 2018 21:03:01 +0000

Love these! Every time I make them I end up with 14 or more so I want to freeze half and bake later. When making the frozen ones later should I still bake at 350 for 45 minutes?

By: Sarah

Sarah — Wed, 03 Oct 2018 16:03:47 +0000

In reply to Sue. Yes, if they are canned they should always be drained and rinsed.

By: Sue

Sue — Tue, 02 Oct 2018 21:51:46 +0000

Are the beans drained and rinsed? I'm making this tonight....

By: Pat Mueller

Pat Mueller — Wed, 22 Aug 2018 01:00:29 +0000

The cashew cream sauce was delicious. My husband required a second taste to confirm it wasn’t dairy. I had difficulty with the corn shells splitting. Was a messy serve up, not suitable for company, but very yummy. Will make again.

By: Sarah

Sarah — Sun, 19 Aug 2018 23:46:32 +0000

In reply to Patty. Thanks for pointing that out! I fixed the recipe. It should be 1 cup. Sorry about the confusion.

By: Patty

Patty — Sun, 19 Aug 2018 23:03:35 +0000

I’m going to make these! I’ll be using store-bought salsa verde to save time. Just to clarify, a half batch of your recipe is 2 cups (one half of the 4 cups). But this recipe calls for one cup total (1/2 in the bottom and 1/2 in the mixture). Maybe I’m misreading the recipe...could you clarify? Thanks!

By: Sarah

Sarah — Fri, 30 Mar 2018 16:30:01 +0000

In reply to Kristin H.. I didn't have that issue, but you should definitely try that next time. That would help.

By: Kristin H.

Kristin H. — Wed, 28 Mar 2018 01:30:41 +0000

I'm wondering if I should have covered them with foil while they baked as they came out dry. Other than that they were so easy to make and tasted delicious!

By: Sarah

Sarah — Mon, 12 Mar 2018 18:16:42 +0000

In reply to Sherry. It's about 65-70% gluten-free.

By: Sherry

Sherry — Fri, 02 Mar 2018 15:56:18 +0000

Does your weekly meal planner use mostly gluten free ingredients ? Being vegan and GF is a challenge.

By: Hannah

Hannah — Sun, 25 Feb 2018 00:36:51 +0000

I made these tonight and they were a big hit with the entire family. Thank you for sharing the recipe.

By: Bridgette U.

Bridgette U. — Tue, 17 Oct 2017 16:01:50 +0000

Could I use a different kind of nut? I am allergic to cashews. I can eat Pecans, walnuts, and almonds. This looks so good!

By: Sarah

Sarah — Wed, 03 May 2017 17:42:13 +0000

In reply to Shannon. It goes on with the other toppings. I just edited the recipe to make that clearer.