Seitan Enchiladas Suizas

Serves: 8


Swiss Sauce:

  • 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
  • salt
  • 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


Swiss Sauce:

  1. In a blender, combine the tomatoes, jalapeno, cashews, water, lime juice, vinegar and salt.
  2. Process until smooth and set aside.


  1. In a large skillet, heat the oil over medium heat.  Saute the onion for approx. 5 minutes (until it is translucent).
  2. Add the poblano chile, cumin and garlic. Saute until the chile turns bright green.
  3. Add the Mexican Seasoned Seitan and increase the heat to medium-high.
  4. Cook for 5 minutes, stirring constantly, until the seitan is browned.
  5. Add about 1 cup of the swiss sauce and half the shredded cheeses.
  6. Mix thoroughly until the cheese is mostly melted.
  7. Remove the skillet from the heat and season with salt and pepper.


  1. Preheat the oven to 350 degrees.
  2. Spread 1/2 cup of the swiss sauce in the bottom of (2) 9 x 13″ baking dishes.
  3. 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.
  4. Repeat until all tortillas are filled.
  5. Pour the remaining sauce over the filled tortillas and top with the rest of the cheese.
  6. Bake the enchiladas for 15-20 minutes, or until the cheese is melted.
  7. Top with diced red onion and cilantro and serve hot.

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