Chick'n Mushroom Enchiladas

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Main Dish

When I was little, my family would go out for dinner at the same local family-owned Mexican restaurant every couple of months or so. I was always excited to go and ordered the same thing each time... enchiladas! They were cheesy, gooey, and delicious.

This recipe is as close as I remember, but vegan!

2 tablespoons extra virgin olive oil
2 Gardein Chick'n Scaloppini Cutlets
1/2 cup onion, chopped
1 large clove of garlic, minced
1 1/2 cups of portabella mushrooms, finely chopped
1 cup kale, finely chopped
1/2 teaspoon dried oregano
1/4 cup dry white wine
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 cups Enchilada Sauce
8 ounces Go Veggie Cream Cheese
8 flour tortillas
10 ounces vegan Monterey Jack or cheddar cheese, shredded

Heat the oil in a large skillet over medium heat. Add the Gardein cutlets, and cook until browned, about 4 minutes on each side. Remove from the pan, cut into small pieces, and set aside.

Add the onion to the same skillet and sauté over medium heat until soft, about 3 minutes. Add the garlic and sauté another minute. Stir in the chick'n pieces, mushrooms, kale, and oregano. Cook until the mushrooms are soft, about 8 - 10 minutes.

Add the wine to deglaze the pan, getting up all the stuck-on bits from the bottom. Season the mixture with salt and freshly ground pepper to taste.

In a saucepan over medium heat, combine the enchilada sauce and cream cheese, stirring continuously, until the sauce begins to simmer. Then remove the sauce from the heat.

Pour 1/2 cup of sauce into a 13 x 9-inch baking dish, covering the bottom with a thin layer.

Begin assembling the enchiladas by spooning about 1/8 of the filling into a flour tortilla. Add approximately 1 ounce of vegan cheese shreds. Next, roll the tortilla and place it in the baking dish seam side down. Continue this same process with the remaining tortillas.

Pour the remaining enchilada sauce over the tortillas, then sprinkle the top with the remaining cheese shreds.

Bake at 350° for 25 to 30 minutes, until hot and bubbly.

Remove from heat and let stand for 5 to 10 minutes before serving.

Top with freshly chopped parsley.


Cheese (vegan)