Vegan Chicken Enchilada

I meant to take a picture of this beautiful meal but I forgot to and by the time I remembered it was all gone =/. This is perfect to trick meat eaters and my boyfriend loved it!

Creamy Chicken Enchiladas (serves 2)

Filling:

2 vegan chicken filets (I used gardien)

2 tbsp of chopped garlic

2 cups of fake chicken broth (or water for serious health nuts)

1 tbsp of hot sauce (or other mexican/cajun spices)

1/2 cup of vegan Sour Cream

2 tbsp of Fresh Cilantro

1 teaspoon of Cumin

1 small can of green chilis

1/2 chopped small onion

6 ounces of vegan cream cheese

1 can of Enchilada sauce

Diaya Cheese

Tortillas

Directions: 

Bring broth to a boil.  Add garlic and hot sauce.  Add fake chicken and boil with lid on for 15-20 minutes. Drain excess liquid. Cut fake chicken into strips.  Separate fake chicken, add sour cream, cumin, green chilis, onions.  Put a generous amount in center of tortilla. Top with a slice of vegan cream cheese, wrap tortilla, place it with the seem side down.  Put tortillas in dish close together, top with enchilada sauce.  Put in over for 30-45 minutes at 350 degrees.  Take out and put cheese on top.  Place back in oven for 5 minutes for cheese to get all melty and yummy. Now stuff your face!