Vegan Enchilada Verde

Vegan Enchilada Verde is a flavorful recipe. Furthermore, it is made with green beans and corn cheese. In addition, the recipe is plant-based and free from gluten.
Tips for making this recipe:
You may grill in your oven or over your barbecue if you don’t have a gas burner. (To save time, one may also just chop them and cook them in a tablespoon of oil before they get tender.)
Once they get black, cover them with aluminum foil and let them simmer for a further thirty seconds. Using your fingertips, rub the outermost layer of skin off before you rinse underneath the chilled water.

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Ingredients:

• Onion: 1 cup.
• Cumin: 1 tsp.
• Olive oil: 1 tbsp.
• Cilantro: 1/4 cup.
• Grilled chicken: 2 cups.
• Garlic clove: 4.
• Pablano: 3
• Corn: 1
• Cilantro: 1/4 cup.
• Pepper: 1 tsp.

Green enchilada sauce:

Green enchilada sauce:

• Water.
• Coriander: 2 tsp.
• Lime juice: 1 tsp.
• Jalapeno: 1/2
• White onion: 1 cup.
• Sugar: 1 tsp.
• Salt.
• Sour cream: 1/2 cup.
• Tomatillos: 1 pound.

Instructions:

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