These vegan cheese enchiladas are stuffed with a creamy tofu cheese filling, smothered with enchilada sauce, & baked with more vegan cheese to top!
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Why You'll Love This Recipe
In this vegan cheese enchiladas recipe, I stuff corn tortillas with a rich, creamy tofu cheese filling, similar to what I use for vegan manicotti and vegan stuffed shells, and sprinkling them with extra shredded vegan cheddar.
Best of all, with a few handy shortcuts, this recipe comes together quickly. The tofu cheese filling also makes the perfect blank canvas for your favorite vegan meat alternatives and/or veggies. No matter how you customize it, it's a crowd-pleasing, satisfying, and a go-to family dinner.
You might also enjoy butternut squash enchiladas or these easy vegan taquitos.
Ingredient Notes
For the full list of ingredients, substitutes, and notes, refer to the recipe card.
- Corn tortillas: (6-inch) These work best for enchiladas as they're sturdy enough to hold up to the sauce and baking, though flour tortillas work, too.
- Vegan cheddar cheese: Try to use a brand that melts well. A dairy-free Mexican blend or queso fresco would also work (or a blend of several types).
Recipe Variations and Add-Ins
Here are plenty of delicious ways to adapt this simple recipe:
- Flavor boosters: i.e., with fresh cilantro for vegan herb cheese enchiladas, scallions, and/or smoked paprika, garlic powder, chili powder, taco seasoning, etc.
- Shredded 'chicken': Like seasoned tofu, jackfruit, or your favorite vegan chicken alternative. Vegan ground beef or Soyrizo will also work.
- Beans: Black beans, pinto beans, or even refried beans help make more fiber and protein-dense easy vegan cheese enchiladas.
- Vegetables: Bulk up the filling with charred corn, roasted butternut squash/ sweet potato, or sauteed mushrooms, zucchini, bell pepper, onion, or spinach.
How to Make Squash Enchiladas
Step 1: First, blend the tofu, lemon juice, garlic, cumin, black pepper, salt, and nutritional yeast in a food processor until smooth. Then, remove the blades and pulse in the diced green chilies. Set aside.
Step 2: Then, preheat the oven to 350°F/175°C and pour ½ cup enchilada sauce into the bottom of a 9x13-inch baking dish. Warm the corn tortillas in a dry skillet until pliable. Then, add 2-3 tablespoons of the tofu cheese filling to the center of each tortilla, roll tightly, and place seam-side down into the baking dish until it's full.
Alternatively, microwave 4-5 stacked tortillas wrapped in a damp towel in 30-second increments, until warm.
Step 3: Pour the remaining enchilada sauce evenly over the top, covering every corner. Then sprinkle with vegan shredded cheddar cheese.
Step 4: Bake the tofu cheese enchiladas for 20 minutes until the vegan cheese has melted and the sauce is bubbling. Serve immediately, optionally garnished with your favorite toppings. Enjoy!
Top toppings include: Lime wedges, cilantro, radishes, avocado/guacamole, Pico de Gallo or corn salsa, vegan sour cream, and/or hot sauce.
FAQs
Sure! Simply prepare and store it in the fridge for 3-4 days.
Sure. Store-bought or homemade melty vegan cheese varieties like dairy-free cheddar, Mexican cheese, Monterey Jack, and/or Oaxaca/queso fresco are the best vegan cheese for enchiladas.
Optionally, pan-fry the tortillas with a little oil for just a few seconds to create a barrier against the sauce.
Pro Recipe Tips
- Blend until smooth: For a wonderfully creamy consistency.
- Heat the tortillas: This makes them more pliable so they won't crack or break while folding them.
- To avoid unraveling: Roll the enchiladas tightly and place them seam-side down in the pan.
- Experiment with toppings: Just like tacos, these tofu enchiladas can be loaded with all your favorite toppings for an ultra-satisfying meal.
Serving Recommendations
Enjoy these vegan cheese enchiladas alone or as a heartier meal alongside:
- Rice (like Instant Pot Mexican rice, cilantro lime rice, brown rice, etc.)
- Refried beans or black beans
- Crunchy slaw (like this vegan broccoli slaw)
- A simple leafy green side salad, black bean salad, or taco salad
- Vegan elote (Mexican street corn)
- With chips and dip - like my vegan 7-layer dip
Storage Instructions
Fridge: Although they soften over time, leftover homemade vegan cheese enchiladas will store in an airtight container for 3-4 days.
Freeze: Freeze these vegan cheese enchiladas before or after baking them, for up to 3 months. Bake from frozen, adding extra time, or thaw in the fridge overnight first.
Reheat: Reheat individual portions in a microwave for 1-2 minutes or cover the dish in foil and bake in the oven at 350°F/180°C for 10-15 minutes.
More Vegan Dinners to Consider
If you tried this vegan cheese enchiladas recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Cheese Enchiladas
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Ingredients
- 1 pound firm tofu drained
- Juice of 1 lemon
- 1 tablespoon garlic powder
- 2 teaspoons cumin
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup nutritional yeast
- 1 (4-ounce) can diced green chiles drained
- 12 small corn tortillas
- 1 (15-ounce) jar red or green enchilada sauce
- ½ to 1 cup vegan shredded cheddar cheese
- Lime wedges for garnish
- Cilantro chopped, for garnish
- Radishes thinly sliced, for garnish (optional)
- Avocado sliced, for garnish
Instructions
- Place the tofu, lemon juice, garlic powder, cumin, black pepper, salt, and nutritional yeast in a food processor. Blend until smooth.
- Remove the blades or transfer the mixture to a bowl. Stir in the diced green chiles and set aside.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly coat a 9x13-inch baking dish with about ½ cup enchilada sauce.
- Warm the corn tortillas one at a time in a dry skillet until pliable. Add 2-3 tablespoons of tofu filling to the center of each tortilla, roll, and place seam-side down in the prepared baking dish. Repeat until the dish is full.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, covering all corners.
- Sprinkle the vegan shredded cheddar cheese over the top.
- Bake for 20 minutes, until the vegan cheese is melted and the sauce is bubbling.
- Remove from the oven and serve immediately. Garnish with lime wedges, cilantro, radishes, and avocado, if desired.
Notes
- Blend until smooth: For a wonderfully creamy consistency.
- Heat the tortillas: This makes them more pliable so they won't crack or break while folding them.
- To avoid unraveling: Roll the enchiladas tightly and place them seam-side down in the pan.
- Experiment with toppings: Just like tacos, these tofu enchiladas can be loaded with all your favorite toppings for an ultra-satisfying meal.
Andrea says
So cheesy and delicious!
Brenda says
These look delicious. Have you thought about replacing the vegan shredded cheddar with less processed foods and no added chemicals?
Andrea says
Hi! That's a great idea! Toni has a great nacho cheese recipe that you might like! https://plantbasedonabudget.com/nacho-cheese/