15 oz Gardein chick'n scallopini (1 1/2 bags/6 servings) or Soy Chorizo (2 Cacique 9 oz tubes)
1 teaspoon cumin, divided
1 teaspoon chili powder
1/2 cup salsa plus more for serving (I used sweet onion from Target)
3/4 cup Daiya cheddar shreds
3/4 cup Daiya mozzarella shreds
2 tablespoons unbleached flour
2 cups water, divided
1 low sodium no chicken bouillon cube
4 ounces diced green chiles can
8 ounces Tofutti sour cream
1/2 teaspoon garlic salt (lessen if not using low sodium bouillon)
1/4 teaspoon pepper
8 six inch tortillas
1/4 cup cilantro, finely chopped (optional)
Canola oil for cooking if needed
Preheat oven to 375 degrees
Cook chick'n or soyrizo according to package directions and transfer to a 4 quart pyrex bowl (or microwave in pyrex bowl to save time for chick'n option)
Combine gardien chick'n or soyrizo with 1/2 teaspoon cumin, chili powder, and salsa. Evenly distribute chick'n or soyrizo mixture over center of tortillas, roll and place seam side down in a 9 x 13-inch casserole pan. Set aside.
Scoop flour into pyrex measuring cup, add water, and whisk until flour is dissolved to make a slurry. In a medium non-stick pot, bring water to a boil. Add boillon cube, stirring occasionally until cube has dissolved. While stirring bouillon, pour in slurry, continously stirring until thickened. Add 1/2 teaspoon cumin, 1/2 cup cheddar shreds, 1/2 cup mozzarella shreds, green chiles, sour cream, salt and pepper. Stir until shreds are melted.
Pour white sauce over enchiladas, sprinkle on 1/4 cup cheddar shreds, 1/4 cup mozzarella shreds, and bake 25 minutes. Top if cilantro if desired or serve with remaining salsa.
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