Easy and delicious vegan enchiladas filled with a chickpea mixture and topped with a cheezey sauce. It taste just like chicken but without the cruelty and cholesterol.
|Servings 6||Serving Size 2 enchiladas|
Preheat oven to 350 degrees.
Place all filling ingredients in food processor and pulse about 20 times.
For the cheezey sauce. In a small mixing bowl mix nutritional yeast and sour cream together. Then add the tomatoes and chili powder and mix together.
Lightly oil a 13 X 9 inch glass casserole dish. Take flour tortillas and spoon approximately 1 and 1/2 tablespoons into the middle of each one and roll them up, facing the ends down on the casserole dish. Cover the enchiladas evenly with the cheezey sauce.
Place in oven and bake 25 to 30 minutes. Top with a dollop of vegan sour cream if you like.