First set your oven to 350°.

Lets start with the “cheese sauce” to make this vegan cheese sauce you need 1 can of full fat coconut milk. Add mustard till it barely turns yellow. If you don’t want to use mustard because of the vinegar, you can use lemon juice instead. For the sauce to thicken in the oven you will need to add a gluten free flour or tapioca starch. Only put in about 2 or 3 table spoons. Then the cheese sauce is ready.

Next let’s make the tomato sauce. Get a sauce pan. Pour in about 32oz can of tomato sauce. Add atleast a tablespoon of chili powder, a teaspoon cumin, garlic and onion powder. If you want it spicy add more chili powder. Leave on low heat on the stove top till chicken is prepared.

Next let’s prepare the chicken. You can cook chicken breast and shred it or you can use canned chicken. I don’t recommend the canned because it has tons of salt. When your chicken is shredded you can start adding your spices. First by adding about a table spoon of chili powder less if you don’t like spice at all. Next add about a teaspoon of cumin, garlic and onion powder. If it needs more of a “taco” seasoning smell add more cumin. Next add some of the vegan cheese sauce we made. Stir in till you get the consistency you want. I like mine like this.

Next we want to start making the enchiladas. Before laying them you will want to put a layer of tomato sauce on the bottom of the pan. Like this.

Now it’s time to start rolling. Get your preferred tortillas. Add the chicken then start rolling. Place in the pan with the open side down so it doesn’t come back open. Pack it with as many as you can squeeze in.

If you want it to taste “cheesy” put a layer of the cheese sauce on it before you put the tomato sauce on it. It should look like this.

Next pour the tomato sauce over till everything is covered. Make sure you cover all the tortillas or they will become hard in the oven.

Next pour on the remaining cheese sauce.

Place in the oven for 25 to 30 minutes then enjoy!