Feb 11, 2016

Soy Curls Enchilada Chik-n “Meat”


soy curl top

Yep. Another Soy Curl recipe for ya! This one rocks my vegan Mexican world… it is so similar to chicken that it’s a perfect substitution for those who are new to plant-based eating and miss that texture. I don’t miss meat at ALL, don’t get me wrong, but I just love Butler Soy Curls (as you may have noticed)! 

I’ve been on a Mexican food kick lately… since Superbowl Sunday actually, when we enjoyed that amazing Oil-free, Nut-free Nacho Cheeze Sauce that I posted for the big day.  Yummers. Yes, you can see the last of it on top of my enchiladas pictured below. I think Mexican food is probably one of my favorites, besides Indian of course. It’s loaded with flavor and it just satisfies my soul somehow. 🙂 

You can use this meat substitute for just about any Mexican dish you enjoy… fajitas, burritos, tamales, tacos—have fun and be creative! I made enchiladas with it and used my Authentic Red Enchilada Sauce, which I hadn’t made in too long… SWOON! It’s so good. Do you love Mexican food, too? Tell me how you plan to use this meat substitute! I’d love to know.

Healthy trails,







soy curl enchilada 1

shredded curls soy curl enchilada 3


17 responses to “Soy Curls Enchilada Chik-n “Meat””

  1. Sue Ellen says:

    I must be the only person who does not like soy curls no matter how they are prepared. I plan to try it with tofu crumbles instead.

    • helynskitchen says:

      If we al liked the same things, it would be a pretty boring world, Sue Ellen! Hope you enjoy it with the crumbles. 🙂

  2. Shellie says:

    Sounds good. We love soy curls. The pic looks like they’re wrapped in something with a cheeze drizzled over the top. Is that right? If so, what are they wrapped in? Thanks. Looking forward to trying this recipe.

    • helynskitchen says:

      Hi Shellie– they are wrapped in corn tortillas, since I used the soy curls in enchiladas. And the sauce is my oil-free nacho cheeze sauce. It was great on top! xo

  3. Laurie says:

    I’m planning to make soy curls and black bean taquitos this evening. Your recipe looks perfect for the chicken filling.

  4. Melissa says:

    I love Mexican food and can’t wait to try this recipe. We have never tried the soy curls before and i was thinking about trying them with Dark Mole.

    • helynskitchen says:

      Hi Melissa! I think you will like the soy curls! They are so versatile. I love Mexican food too and mole is one of my favorites! Enjoy!! xo

  5. Alocasia says:

    Once rolled in the corn tortillas, do you bake them in a 9×11″ pan, and if so, what temp and for how long?

    • helynskitchen says:

      Yes, 9×11 works, depending on how many you are making. I usually bake for about 30 minutes, covered, at 350. Enjoy!

  6. Shari says:

    Hi Helyn…I just recently found out about Butler’s Soy Curls and immediately got a 3-pack from Amazon. Love them!!! You mention to soak the curls for a few hours but the package directions say to soak for just 10 minutes. Does your longer soaking cause easier shredding? I assume you would soak them in the fridge for that long, right? Looking forward to trying your recipe. Thanks for sharing!!

    • helynskitchen says:

      Hi Shari! Oh well… when I first stared using soy curls I used to soak them longer. Now I only soak for about 20 minutes and they are fine. The most important thing is to rinse them well afterwards and to squeeze out as much water as possible after they soak. This allows the curls to become infused with whatever flavorings you are using in your recipe. Thanks for the question! I am going to revise that part of the recipe. Enjoy!! xo

  7. Shari says:

    Thank you! It’s on the menu this week 🙂

  8. Debra says:

    I use 1/2 cup water and it absorbed immediately . Added another 1/2 cup water and there was very little liquid. Maybe the amount that you suggest is wrong?

    • helynskitchen says:

      Hi Debra, Sorry you had trouble with this. Did you soak the curls before you proceeded with the rest of the recipe? If not, then yes, they would have absorbed all that water and more.

      From the recipe directions:
      “1. Soak the soy curls in pure water for about 20 minutes. Then drain, rinse and squeeze as much water from them as you can. Shred them a bit by pulling apart the long, thick pieces into shreds. Set aside.”

      Hope this helps. xx

  9. DAMON says:


    • helynskitchen says:

      Hello, Damon! PLEASE ACCEPT MY APOLOGIES for this horrid delay in responding to you! My website had a big glitch and it wasn’t letting people subscribe. I have added your email to the list. Please check your mail for a verification request from FeedBurner. Welcome!!! xo

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