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


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

              Step-by-Step Instructions

              For the Swiss Cheese Sauce:
              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”:
              1. In a large skillet, sauté diced onion on medium heat until translucent.
              2. Add bell pepper, cumin, garlic, and red pepper flakes until bell pepper becomes a bright green color.
              3. Add vegan “chicken,” increase heat to medium-high and cook, stirring constantly to brown evenly.
              4. Add tomato puree and 1/2 the package of shredded vegan cheese. Mix thoroughly until vegan cheese is mostly melted.
              5. Remove the skillet from heat and turn heat off.
              6. Add sea salt to taste and mix thoroughly.
              For Enchiladas Assembly:
              1. Preheat oven to 325 °F
              2. Set tortillas aside in a relatively warm area to make more pliable upon filling.
              3. Lightly coat 2 small roasting pans with high-heat oil.
              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.
              5. Generously coat filled tortillas with Swiss cheese sauce.
              6. Top evenly with the remaining vegan shredded cheese.
              7. Bake for 10-12 minutes. Set oven to broil and watch enchiladas closely. Broil ONLY until vegan cheese is lightly browned and melted.
              8. Remove pans from oven and lightly sprinkle with paprika.
              9. Enjoy!