Vegan Cheese Enchiladas

Jump to:

• Why You'll Love This Recipe
• Ingredient Notes
• Recipe Variations and Add-Ins
• How to Make Squash Enchiladas
• FAQs
• Pro Recipe Tips
• Serving Recommendations
• Storage Instructions
• More Vegan Dinners to Consider
• Easy Yellow Split Pea Soup
• Vegan Chicken Pot Pie (Casserole)
• Vegan Condensed Cream of Mushroom Soup
• Vegan Cheese Enchiladas

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

Alternatively, microwave 4-5 stacked tortillas wrapped in a damp towel in 30-second increments, until warm.

Top toppings include: Lime wedges, cilantro, radishes, avocado/guacamole, Pico de Gallo or corn salsa, vegan sour cream, and/or hot sauce.

FAQs

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.