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Turkey & Cheese Enchiladas (Dairy Free, Vegan)
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Turkey & Cheese Enchiladas (Dairy Free, Vegan)

A great way to introduce your kids to interesting spices would be in these familiar tasting enchiladas – all while dairy free and vegan!
Course Main Course
Cuisine Fusion, Mexican, Vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 Enchiladas

Ingredients

Enchiladas:

  • 5 Wheat Flour Tortillas Large
  • 20 Hickory Smoked Tofurky Slices
  • 1 Pack “Earth Island” Cheddar & Mozzarella 227g

Sauce:

  • 2 Cups Vegetable Stock
  • 1 tbsp Tomato Paste
  • 1 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Oregano
  • 2 tbsp Arrowroot Flour
  • Sea Salt to Taste
  • 1 tbsp Coconut Sugar

Toppings (Optional):

  • ½ Cup Fresh Organic Cilantro
  • ½ Cup “Tofutti” Sour Cream

Instructions

  • Combine all of the sauce ingredients in a pan and simmer over medium low heat for 20 minutes.
  • Assemble the enchiladas by splitting the tofurky slices and vegan cheese evenly between the 5 wraps and rolling them like burritos. Set aside a bit of cheese to top the enchiladas.
  • Preheat your oven to 375F.
  • In a parchment lined casserole dish, place the enchiladas side by side and top with the sauce and vegan cheese that was set aside. Bake for 25 minutes or until golden brown.
  • Top with vegan sour cream and fresh cilantro.