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Ingredients
- 4 tbs olive oil divided
- 1/2 white onion chopped
- 1 tsp garlic minced
- 8 ounces mushrooms chopped
- 1/2 cup flour
- 1 large can green enchilada sauce
- 1 cup plant based milk
- 1 can green chilies
- 1/2 container of tofutti sour cream
- 10 flour tortillas
- 1 box lighthouse chicken strips, chopped (or whatever chickenless chicken you prefer)
- 1 bag follow your heart mozzarella shreds
Ingredients
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Instructions
Cream of mushroom soup recipe
- Heat a tablespoon of oil in a large pan, add 1/2 onion chopped and 1 tsp garlic, saute until onions are translucent.
- Add 8 oz. of mushrooms chopped. Sauce for a couple more minutes. Poor onion and mushroom mixture in a bowl and set aside.
- Heat about 3tbsp oil in the pan on medium heat (enough oil to coat the bottom of the pan), add flour and whisk until you get a clumpy consistency (about 1/2 a cup of flour). Let flour brown for a minute or two, while occasionally whisking.
- Add 1/2 cup green enchilada sauce and a splash of milk, whisk and let thicken, add more milk and whisk. Keep adding milk a little at a time until you get the consistency of cream of mushroom soup (from a can)(about 1 cup of milk total).
- Remove from heat and add back in mushroom mixture, 1 can green chilies, and 1/2 container of toffuti sour cream.
Enchiladas
- Coat the bottom of a 9x13 pyrex dish with a thin layer of the mushroom soup mixture.
- Coat one flour tortilla with green enchilada sauce, set in the pyrex and fill with a little bit of chickn’ cubes, about 1/4 cup of mushroom soup mixture, and a sprinkle of mozzarella shreds.
- Roll the tortilla up into an enchilada, repeat 9 more times to have a row of 10 enchilada.
- Pour remaining mushroom soup mixture on top of the enchiladas and spread it around. Sprinkle the top with mozzarella shreds.
- Bake at 350 for 25 minutes and broil for another 5 minutes.
Recipe Notes
** if you like your enchiladas to be a little crispy on top, omit the layer of mushroom soup mixture on top, and just sprinkle with mozzarella shreds.
