Enchiladas and Spanish Rice (Vegan alternative)

Hello fellow foodies,

These are family recipes and some of my favorites! I would request this for my birthday meal almost every year.

I haven’t made it in a while because it can be a bit time consuming but it’s not bad at all. 

Vegan substitutes:

  • No bacon (just do vegan butter)
  • Vegan butter instead of butter 
  • Vegetable broth instead of beef

I’ve made it both ways and it won’t disappoint!

Enchilada Sauce Ingredients:

  • 1 32oz can tomato juice
  • 1/3 box cornstarch (3-4Tbs)
  • 1 can of water (7-8oz)
  • 1 can El Pato sauce
  • 1/2 cup margine

Additonal toppings (if desired)

  • Shredded lettuce
  • Diced tomatoes
  • Cheese
  • Greek yogurt (sour cream)

Simply heat the tomato juice, water, el pato sauce and butter. Add cornstarch to thicken. Salt to taste.

It takes no time at all so I usually make it while the rice is simmering!

Spanish Rice Ingredients:

  • 5 slices of bacon (optional)
  • 1 10.5oz can beef broth
  • 1 can diced green chile
  • 1 can tomato or El Pato sauce
  • 1/4 cup butter
  • 1 medium onion, diced
  • 3 cups minute rice
  • 3 1/2 cups water

I usually use turkey bacon so not nearly as much grease. I’ll add butter as well just like the bacon flavor. I cook it first and then set it to the side.

Brown onion in butter or bacon grease (taste better)

Add rice and brown it.

Add the rest of the ingredients and bring to a boil.

Reduce heat, cover and let simmer for 20min. 

Once cooked through, crumble bacon and mix it in with the rice.

You can serve the rice on the side but I like to layer it on the enchilada.

Dip corn tortilla in sauce. Top with rice and desired toppings. 

Add another dipped tortilla on top, if desired. Just thinking about this recipe makes my mouth water! 

Everyone I’ve made it for has loved it. It is super easy to double up.

* I usually do 1 can of tomato sauce and 1 can of El pato, for the rice, when doubled so it’s not as spicey.

Happy eating,

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