Swiss Cheese “Chicken” Enchiladas

15 minutes
to prep

15 minutes
to cook

10 servings

About this Recipe

This popular, quick-and easy-recipe packs a lot of flavor and is great for a workday meal or for entertaining friends and family.

Recipe by: Eddie Garza
Photos by: Helen Feliciano – Bailey


  • 10 small whole wheat or multi-grain tortillas

      For Swiss Sauce:

      • 1 (14.5-ounce) can of diced tomatoes with green chilies
      • 1 (8- ounce) container of vegan sour cream

          For Enchilada Filling:

          • 2 tablespoons high-heat oil such as sunflower oil or canola oil
          • 1 large red onion, finely diced
          • 1 large green bell pepper, finely diced
          • 1 tablespoon whole cumin seeds or 1 teaspoon ground cumin powder
          • 2 large cloves of garlic, minced
          • 1 teaspoon red pepper flakes
          • 8 ounces vegan “chicken,” diced
          • 4 ounces tomato puree
          • 1/2 (8-ounce) package vegan shredded cheese (approximately 1 cup)
          • Sea salt and pepper to taste
            Lao-Style Pho


              • 1/2 (8-ounce) package vegan shredded cheese (approximately 1 cup)
              • Smoked Spanish paprika to taste

              Step-by-Step Instructions

              For the Swiss Cheese Sauce:
              Step 1

              In a medium blender or food processor, combine canned tomatoes/green chilies and vegan sour cream. Blend until mixture is a smooth texture and even in color. Set mixture in the refrigerator.

              For “Chicken Filling”:
              Step 1

              In a large skillet, sauté diced onion on medium heat until translucent.

              Step 2

              Add bell pepper, cumin, garlic, and red pepper flakes until bell pepper becomes a bright green color.

              Step 3

              Add vegan “chicken,” increase heat to medium-high and cook, stirring constantly to brown evenly.

              Step 4

              Add tomato puree and 1/2 the package of shredded vegan cheese. Mix thoroughly until vegan cheese is mostly melted.

              Step 5

              Remove the skillet from heat and turn heat off.

              Step 6

              Add sea salt to taste and mix thoroughly.

              For Enchiladas Assembly:
              Step 1

              Preheat oven to 325 °F

              Step 2

              Set tortillas aside in a relatively warm area to make more pliable upon filling.

              Step 3

              Lightly coat 2 small roasting pans with high-heat oil.

              Step 4

              Fill tortillas with enchilada filling and roll taut, placing tortilla folds at the bottom of each pan. Repeat process until all tortillas have been filled.

              Step 5

              Generously coat filled tortillas with Swiss cheese sauce.

              Step 6

              Top evenly with the remaining vegan shredded cheese.

              Step 7

              Bake for 10-12 minutes. Set oven to broil and watch enchiladas closely. Broil ONLY until vegan cheese is lightly browned and melted.

              Step 8

              Remove pans from oven and lightly sprinkle with paprika.

              Step 9