Monday, September 5, 2011

Green Enchiladas with Daiya Cheese and Gardein Chick'n Scalopini

Wow. These enchiladas are oozing with cheesy, creamy, faux meaty goodness. I've been on a mission to use up everything in my freezer, pantry, and fridge so I can go on a major food shopping spree. One of the things in my freezer from my early vegan days was a package of Gardein Chick'n Scallopini. I simply had to use it, along with a package of Daiya mozzarella, which I just bought for these enchiladas. If you want something super cheesy, this is the dish for you.

Even more creaminess comes from the cashew cheese, which comes from my original nacho cheese recipe. I used pine nuts in my original recipe because they blended up so easily, but now that I have a super high powered Ninja Pro Blender, cashews work beautifully. I just omitted the paprika to keep it white. Enjoy!

Cashew Cheese
1 1/2 cup raw cashews
3/4 cup filtered water
3 Tbs lemon juice
2 ts salt
1 ts white miso paste
1 ts garlic powder
1 ts onion powder
3 Tbs nutritional yeast

Blend in high speed blender until smooth and creamy

6 La Tortilla Factory grande white corn tortillas
1 package Gardein Chick'n Scallopini
Olive oil
1 package Daiya mozzarella
cashew cheese 
1/2 cup chopped green onion
2 Tbs chopped parsley
1 12 oz jar salsa verde
green tomato slices (optional)
  • Thaw chick'n scallopini and chop into small pieces
  • Saute chick'n scallopini in olive oil on medium heat in a non-stick skillet until browned on both sides.

  • Prepare cashew cheese
  • In a large mixing bowl, mix together cashew cheese, Daiya cheese, chopped scallopini, green onion, and parsley
  • Line the bottom and sides of a 9x13 in baking dish with a touch of olive oil and the salsa in order to prevent the enchiladas from sticking
  • Spoon cheese mixture into a large corn tortilla, roll, and arrange in the baking dish. Repeat until all the mixture is used. Should be enough for 6.

  • If you like, top with green tomato slices. This is a good trick to prevent the sauce from drying out in the oven.

  • Bake in a 350 degree oven for about 30-40 minutes.



  1. on sunday night, i prepared vegan meaty tacos, and they looked nothing like this! your creations are beautiful! when you become the premiere chef at a vegan restaurant someday (which i hope that you do), i will be there during opening week if humanly (and puggle-ly) possible. outdoor seating, please! :) xo ~

  2. MMm yum! This looks really good. I think I will wait until I've dropped my lbs for this month before such an indulgence tho! Totally bookmarked! :-)

  3. Nicole, your so funny! I'm interested to know what you put in your "meaty" tacos! Mary, thank you so much for visiting my little blog. You are so right about these being an indulgence=) The filling is pure fatty goodness! I almost went into a coma after eating just one!