Our healthier version of a go-to Mexican favorite will be a guaranteed hit with kids and pot-luck partners alike. Bonus: it can be made totally vegan by trading the Monterey Jack in for vegan soy cheese such as Daiya brand, and flour tortillas for corn tortillas. This dish tastes great at any temperature, so you can enjoy it hot and fresh, as fridge-cooled leftovers for breakfast, or reheated later on; the high volume of liquid involved means the enchiladas freeze well, and are easily reheated in the oven or in a pan. Adapted from the Vegetarian Times’ Vegetarian Bible.
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