Veggie Enchiladas

I love this style of enchilada, with a cream of mushroom base.  My step mom would make them from time to time and the family would devour them!  And you can easily substitute other veggies to stuff the enchiladas depending on the season.

Start by making a cream of mushroom soup

½ pound mushrooms, diced

1 small red onion, diced

3 cloves garlic, finely chopped

2 TBSP vegan butter

1 ½ CUP veggie broth

Sautee mushrooms, onion, garlic in vegan butter until onions are soft and translucent.

Add veggie broth, cover and simmer for 30 minutes

Add:

1 TBSP flour

1 CUP vegan sour cream

½ CUP almond / rice / soy milk

1 can diced green chiles (4 – 7 oz can depending on taste)

Salt, Pepper to taste

Simmer uncovered for 10 minutes

Set aside ¾ of the sauce, to remaining ¼ of sauce add:

½ zucchini, cut in strips

1 carrot, cut in strips

4 or 5 mushrooms cut in strips

1 CUP corn

1 Cup Beans

Continue simmering for another 5 minutes, then stir in chopped green onion and cilantro to taste

Stuff 10 tortillas with veggie mix

Add another ½ CUP milk to sauce that was set aside and pour over stuffed tortillas

Bake at 350° F for 30- 35 minutes, or until bubbly

Printable Recipe HERE