1 (10 ounce) can green enchilada sauce
1 big handful fresh cilantro
2 cups sauteed or raw veggies (I like onion, bell pepper, and spinach)
1 cup shredded vegan cheese, divided
8 corn tortillas, warmed
1. Preheat oven to 350 degrees F. For sauce, in blender, blend the enchilada sauce and the cilantro. For filling, in bowl, stir together 1/2 the sauce, veggies, and 3/4 cup vegan cheese.
2. Roll 1/4 cup filling in 1 tortilla. Place in casserole dish. Repeat until all the rolled tortillas are in the dish side by side. Pour the remaining sauce over the top of the rolled tortillas.
3. Bake for about 20 minutes. Remove from oven for a moment and spoon some of the sauce that has collected at the bottom of the dish over the enchiladas to keep everything moist.
4. Return to the oven and bake for another 10 minutes. Sprinkle the remaining vegan cheese over the top and bake (or switch the oven to broil) until it melts.
This is wonderful served with fresh avocado slices and/or vegan sour cream and/or fresh salsa.
Source of recipe: Inspired by a recipe in Cook's Country Magazine that I adapted and veganized.