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 Scallopini Cutlets
1/2 cup onion, chopped
1 large clove of garlic, minced
1 1/2 cups of portobello 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 vegan 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.
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