This recipe was inspired by my girlfriend’s mom who was born and raised in Mexico and has helped us to veganize many traditional Mexican recipes. What sets this recipe apart is the cinnamon, which doesn’t have an overwhelming flavor, but it does add a distinct flavor to the recipe that grows on you as you eat it.
We used two types of vegan cheese for this recipe to get the texture of the Mexican cheeses that do not fully melt. The recipe was great when my family came over for the holidays last year, and even the carnivores loved it. To spice up the recipe we added Mexican style rice and beans to the side and warmed up extra sauce with some almond milk to cover the plate.
Rolling the enchiladas by hand definitely gave us the feeling of the traditional experience, and we were super happy with the finished product. See below for the full recipe and be sure to subscribe to our YouTube!
Miyoko’s Vegan Cheese
Daiya Vegan Cheese
¼ tsp Cinnamon
½ cup Non dairy milk (almond preferably)
16 oz Organic Enchilada Sauce
¼ of a white onion
1 jalapeño or serrano pepper
1 vegan chicken patty
Before cooking preheat oven to 350° F (177° C)
1. Dice the serrano pepper and onion
2. Heat up vegan “chicken” patty and crumble it with a fork, add the diced serrano pepper
3. In a separate pan heat up the enchilada sauce and add the almond milk and cinnamon
4. Crumble to Miyoko’s vegan cheese together with the daiya cheese, onion, chicken patty, and serrano pepper
5. Remove the enchilada sauce from the heat once it reaches a mild boil
6. Heat up your tortillas on a comal
7. Once the enchilada sauce cools to a safe temperature, dip the tortillas in the sauce, fill them with the vegan cheese filling, and place them in the baking tray
8. Once all enchiladas are wrapped place in oven and cook for 10 minutes at 350° F
9. (Optional) Add beans and rice to the side and cover in more enchilada sauce