"Sour Cream Chicken" Enchiladas | VegWeb.com, The World's Largest Collection of Vegetarian Recipes

Ingredients

• 1 zucchini, diced
• 1 medium onion, chopped
• 1 (15 1/4 ounce) can corn, drained
• olive oil, as needed
• 1 (8 ounce) package vegan chik'n strips, thawed
• 1-2 poblano chiles, roasted, peeled and diced
• 1 (14 1/2 ounce) can diced tomatoes , drained
• 1 bunch cilantro, roughly chopped
• 1 (15 ounce) can black beans, drained and rinsed
• 1 tablespoon ground cumin
• 1 teaspoon oregano leaf
• 1-2 tablespoons chipotle in adobo, pureed or mashed
• salt, to taste
• 6-12 ounces vegan sour cream, optional (I used 9 ounces Tofutti Better Than Sour Cream)
• 9 (6") corn tortillas
• 1 (16 ounce) can green enchilada sauce, divided