Creamy Chick'un Enchiladas


1 tbsp margarine or vegetable oil
1 medium onion, diced
1 tsp garlic powder
2 cups vegan chick’un strips
1 (10 oz) can mushrooms, drained
1 (8 oz) pkg vegan cream cheese, cut up and softened
1 tbsp hot sauce (I used Sweet Sunshine)
1 (350ml) jar tomato sauce
8 (8″) whole wheat flour tortillas
2 cups shredded vegan cheeze
¼ cup soy or coconut cream


Preheat oven to 350 degrees. Spray 9×13 baking dish with cooking spray. 

Melt margarine in large skillet over medium heat. Add diced onion and garlic powder and cook until just translucent, about 5 to 7 minutes, stirring occasionally. 

Add cream cheeze, mushrooms and chick’un and continue cooking over medium heat, stirring constantly until cream cheese melts. Stir in hot sauce and tomato sauce and heat through. 

Spoon 3 to 4 heaping spoonfuls of chick’un mixture down center of each tortilla. Roll up tortillas and place seam side down in the baking dish. 

Sprinkle shredded cheeze, and drizzle with cream. Cover with foil and bake for 30 minutes. Remove foil and cook for another 15 minutes, or until cheeze is melted.

Serve over brown rice with salsa or more hot sauce of choice.