Preheat oven 325 degrees.

 

5 ounces vegan cream cheese, softened

1/4 cup vegan sour cream

2 cups salsa

1 jalapeno pepper, chopped

2 cup shredded vegan cheddar cheese, divided

2 cup shredded vegan mozzarella cheese, divided

2 cups vegan chicken strips, chopped

1/2 cup black olives, sliced

1/2 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper

5-8 tortillas (depends on what size you use)

1. In a medium bowl cream together cream cheese and sour cream. Stir in jalapeno pepper. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.
2. In a second bowl toss together the chicken, olives, cumin, chili powder, salt and pepper.
3. Add the chicken mixture to the cheese mixture and stir to combine.
4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place ½ to ¾ cup filling on a tortilla (depends on size of tortillas you use) roll up and put in dish seam side down. Repeat process for remaining tortillas.
5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.
6. Transfer to preheated oven and bake 25 to 35 minutes until hot and  vegan cheese is melted.

(Please note:  vegan cheese has less fat than regular cheese so the melted cheese may have a different “melted” appearance. The vegan cheese used in my example is a vegan nut cheese and does not have your typical “melted” cheese appearance.)

 

 

 

(All photos and content belong to Quite Simply Vegan)