Cheesy Vegan Enchiladas

Directions

To make cheese sauce:

1. To a small saucepan over medium heat add Sharp Cheddar Nuts for Cheese and nondairy milk. Whisk until you get a smooth and creamy consistency. Whisk in the diced pickled jalapeno and set aside.

To make the enchilada sauce:

1. Combine flour with spices and set aside.

2. In a small pot over medium-low heat warm water. Once warm vigorously whisk in the flour and spice mixture. Whisk in the tomato paste and broth - whisking continuously.
3. Bring the mixture to a soft boil, then turn down the heat to low and summer for 5-6 minutes - whisking often to remove any clumps.
4. Once the sauce slightly thickens, remove from the heat and season with salt to taste. Set aside.

Make the "meaty" filling:

1. To a food processor add mushroom and walnuts - pulse until a small crumble. Set aside.

2. Add vegetable broth to a non-stick skillet over medium heat, after 30 seconds add the vegan beef crumble and the mushroom/walnut mixture. Cook for 1-2 minutes, stirring often.
3. Season with cumin, smoked paprika, onion powder, garlic powder, and salt. Stir to coat.
4. Once warmed through, remove from the heat and set aside.

Assemble

1. Preheat oven to 375℉.

2. Pour half the enchilada sauce in the bottom of a 9x13 inch casserole dish. Set aside.
3. To make the tortillas easier to work with, wrap 4-6 tortillas at a time in a damp paper towel, and microwave for 30 seconds to soften.
4. Fill each tortilla with a couple scoops of the meaty filling and top with cheese sauce. Roll and place, seam side down, into the prepared pan. Repeat for all tortillas.
5. Once all the enchiladas are filled and in the baking pan, pour over the rest of the sauce, then the rest of the cheese sauce on top of that.
6. Bake in a preheated oven for 25-30 minutes or until bubbling.
7. Sprinkle with cilantro and serve warm.