Vegan Chicken and Cream Cheese Enchiladas 


Kite Hill Cream Cheese was on sale this week. So I picked up two not knowing exactly what i wanted to make with it. We used some just to eat with toast but I still had 1 tub left. I decided i would try and recreate chicken and cream cheese enchiladas in a whole food plant based way! Woohoo! 

Especially it is my hubby’s birthday and he always loved that dish at the Mexican restaurant we used to frequent.



  1. Whole Wheat or Corn Tortillas (8 small)
  2. Extra Firm Organic Tofu 
  3. Enchilada Sauce (mild. 15.5 oz)
  4. Tahini (2 Tbs) 
  5. Can of diced tomato and green chili (strained)
  6. Vegan Cream Cheese (8oz)
  7. Mexican Seasoning ( 1/4tsp thyme or oregano, 2 tsp garlic and 2 tsp onion powder, 1/4 tsp sea salt)
  8. Poultry seasoning for the tofu
  9. Garnish with Red Onion and Fresh Cilantro (optional)


  1. 1 can or 2 cups homemade Black beans
  2. 1 tbs Lime
  3. Sea salt

Spanish Rice

  1. 3 cups cooked brown rice 
  2. Mexican Seasoning (cumin, garlic and onion powder, salt, lime juice)
  3. One can diced tomato and green chili 
  4. Fresh cilantro or frozen cubed cilantro


We like the kite hill cream cheese because it’s made with Almonds and has very clean and minimal ingredients. But any vegan cream cheese will be great!

This Enchilada sauce is oil free, salt free, sugar free! (Vegan and Fat Free) And tasty! 



Press (in a tofu press for 15 minutes) and Cube the tofu. Lay out on parchment lined tray. Season with poultry seasoning and sea salt and bake at 425° for 25 minutes till browned. 


When you take out the baked tofu, lower the temp of the oven to 375°.

In a bowl add the vegan cream cheese and smash with a fork, then add the STRAINED can of diced tomato and green chili. With mexican seasoning. Mix. Then add the slightly cooled off baked tofu. And mix. 

Scoop filling into tortillas (about 2.5 spoonfuls) and set them seam down in casserole dish. 

In a bowl whisk enchilada sauce and tahini. (I used the same yummy cream cheese bowl because why not)

Pour the creamy enchilada sauce on top of enchilada and bake 375° for 20 minutes till edges crisp and sauce is bubbly. 

 spanish rice: 

in a bowl (i used the same bowl i mixed the enchilada sauce in) mix 3 cups cooked brown rice, one can diced tomato and green chili, 1 tbs lime juice, cilantro, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1/2 tsp sea salt.  (This rice turned out amazing! Hubby loved it!)

Rice tip: batch cook the Brown rice a few hours earlier in your rice cooker and let sit on warm, or days in advance, keep in lidded container in fridge and reheat with a few tsp water and a microwave safe lid to steam it up again. )


just fork smash cooked and drained canned black beans, heated up with 1 tbs lime juice and sea salt. (These were simple but flavorful)

Toddler plate 

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