- 2 15-oz cans diced tomatoes with juices
- 1 medium jalapeno pepper, seeded
- 1 cup raw cashews
- 1/2 cup water
- juice of 1 lime
- 1/2 tsp apple cider vinegar
- 1/2 tsp salt
- 3 tbs olive oil
- 1 small onion, diced
- 1 medium poblano chile, diced
- 2 tsp ground cumin
- 4 large garlic cloves, minced
- 2 cups Mexican Seasoned Seitan, cut into 1/4″ cubes
- 1 cup monterey jack cheese, shredded
- 1 cup cheddar cheese, shredded
- freshly ground pepper
- 16 flour or corn tortillas, lightly toasted (a panini maker is great for this)
- 1 cup red onions, diced, for garnish
- 2 tbs cilantro, chopped, for garnish
- In a blender, combine the tomatoes, jalapeno, cashews, water, lime juice, vinegar and salt.
- Process until smooth and set aside.
- In a large skillet, heat the oil over medium heat. Saute the onion for approx. 5 minutes (until it is translucent).
- Add the poblano chile, cumin and garlic. Saute until the chile turns bright green.
- Add the Mexican Seasoned Seitan and increase the heat to medium-high.
- Cook for 5 minutes, stirring constantly, until the seitan is browned.
- Add about 1 cup of the swiss sauce and half the shredded cheeses.
- Mix thoroughly until the cheese is mostly melted.
- Remove the skillet from the heat and season with salt and pepper.
- Preheat the oven to 350 degrees.
- Spread 1/2 cup of the swiss sauce in the bottom of (2) 9 x 13″ baking dishes.
- Place approx. 2 tbs of the seitan filling down the center of each tortilla. Roll up and place seam side down in the baking dish.
- Repeat until all tortillas are filled.
- Pour the remaining sauce over the filled tortillas and top with the rest of the cheese.
- Bake the enchiladas for 15-20 minutes, or until the cheese is melted.
- Top with diced red onion and cilantro and serve hot.
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