Ingredients:

16 oz of vegan chick'n

8-9 medium-sized flour tortillas

1 1/2 cups of vegan mozzarella cheese

1 1/2 cups of vegan pepper jack cheese

1/2 cup of vegetable broth

1 cup of plant milk

8 oz of chopped green chiles

1/2 cup of green enchilada sauce

1/4 cup of dairy-free sour cream

3 tbsps of vegan butter

1/4 cup of flour

1/2 - 1 tbsp of garlic and onion herbed spice blend

2 tsp of salt (or salt to taste)

2 tsp of seasoning salt

2 tsp of black pepper

Garnish: Fresh cilantro

Instructions:

Preheat the oven to 400 degrees

In a large skillet, cook the vegan chick'n, seasoning generously with salt and pepper. Once finished, add it to a bowl with one cup of mozzarella cheese, one cup of pepper jack cheese, and 4 oz of chopped green chiles and mix well

Spray a 9x13 baking dish with oil and coat the bottom of the dish with 1/2 cup of green enchilada sauce

Roll 1/2 cup of the chick'n, cheese, and green chiles mixture in each of the tortillas and place them in the baking dish with the seam facing down

In a large skillet, melt the butter over low-medium heat. Sprinkle in the flour and stir until combined. Next, slowly stir in the vegetable broth and plant milk until the cream sauce has thickened. Now, add in the seasonings

Remove the skillet from the heat and let cool for 30 seconds. Now, stir in the remaining 4oz of chopped green chiles and the dairy-free sour cream

Pour the cream sauce mixture on top of the enchiladas and sprinkle with remaining cheeses

Bake in the oven for 25-35 minutes. The sauce should be bubbly, and the top should have browned a bit. Feel free to turn the broiler on for a few minutes to brown the top a bit more

Let cool before serving and top with fresh cilantro

Lastly, pat yourself on the back because YOU DID THATTT!