1 Enchilada; 2 Ways!

By Amy Gillis Carlson
During my college days a group of my friends and I would gather each Sunday for what we called "family dinner."  We would rotate who would cook and gather together to eat, relax, and watch our weekly show.  One of my favorites in the rotation were my friend's chicken enchiladas verdes.  Cheesy, creamy, spicy, and oh-so-good.  When I first started cutting meat out I used quite a bit of meat replacers but have, over time, gotten to a point where I started substituting veggies for the meat substitutes.  So here it is, my version of the enchiladas made over, twice.

'Cause it just has to have the "chicken" Enchilada

Ingredients1 package frozen Gardein Chick'n Scallopini
1 container Tofutti Cream Cheese
1 small can chopped green chilis
1 can green salsa verde
1 package Daiya Cheese Shreds (optional)
1 package flour tortillas
Directions

Pre-Heat oven to 375.  In a pan, prepare Gardein Chick'n Scallopini according to package directions.  Once heated through  
 
remove the scallopini from the pan and chop into small chunks.  Return chopped scallopini to the pan. Add the entire container of Tofutti Cream Cheese and can of chopped green chilis.  On medium-low heat, melt the cream cheese and stir to combine with the chopped chick'n and chilis.  Spray a large glass baking dish and begin filling the tortillas chick'n and cream cheese mixture.  Roll the tortillas and place into the greased baking dish.  Once all tortillas are into the dish, pour the entire can of salsa verde across the top and the Daiya Cheese Shreds if using them.  Bake for 35 minutes or until cheese has melted and salsa is bubbling. 

Let's go all-the-way with it veggie style Enchilada

Ingredients2 tbs. olive oil
3 medium zucchini, or a mix of zucchini and yellow squash, diced
1 can black beans, drained & rinsed
1 container Tofutti Cream Cheese
1 small can chopped green chilis
1 can green salsa verde
1 package Daiya Cheese Shreds (optional)
1 package flour tortillas
Directions

Pre-Heat oven to 375.  Add olive oil to pan and over medium-high heat sautee the chopped zucchini or zucchini & yellow squash until soft and slightly browned (about 10 minutes).  Reduce heat to medium-low to add the entire container of Tofutti Cream Cheese, can of black beans, and can of chopped green chilis.  Melt the cream cheese and stir to combine with the zucchini, black beans, and chilis.  Spray a large glass baking dish and begin filling the tortillas with zucchini and cream cheese mixture.  Roll the tortillas and place into the greased baking dish.  Once all tortillas are into the dish, pour the entire can of salsa verde across the top and the Daiya Cheese Shreds if using them.  Bake for 35 minutes or until cheese has melted and salsa is bubbling.