Swiss Cheese “Chicken” Enchiladas
15 minutes
to prep
15 minutes
to cook
10 servings
About this Recipe
Recipe by: Eddie Garza
Photos by: Helen Feliciano – Bailey
Ingredients
- 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
Topping
- 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 degrees.
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
Enjoy!
Spanish