Recipe: Jalepeño Cream Cheese Enchiladas (Vegetarian)

Alright, those of you who’ve been around a while know I put on for enchiladas, hard. They’re my favorite food and, while I try to mostly eat healthy, when I don’t, I really don’t, if you nom sayin’.

This dish is vegetarian garbage. Delicious, vegetarian garbage that perhaps should only be eaten sparingly but, who cares. Live your enchilada truth.


~10 oz meatless “chicken” of choice (I used gardein)
1/2 t sea salt
1/2 t freshly ground black pepper
1 1/2 t cayenne pepper
1 T + 1/2 t garlic powder
2 T butter
1 large onion, diced
2 jalapeño peppers, seeded and minced
8 oz cream cheese
1/2 t paprika
1/2 t chili powder
1/2 t ground cumin
~28 oz green enchilada sauce (homemade or canned)
~6 flour tortillas
~8 oz shredded Monterey Jack cheese
diced avocado or cilantro (optional)

while the innovation is certainly getting better, fake meat is typically junk


  1. Preheat oven to 350°F.
  2. Prepare meatless “chicken” according to package, seasoning with sea salt, black pepper, 1 t of the cayenne pepper, and 1/2 t of the garlic powder. Set aside to cool for a moment.
  3. Over medium, heat butter in a deep skillet. Add onion and jalapeños and sauté until translucent, about five minutes.
  4. Meanwhile, dice “chicken”.
  5. Add cream cheese to onion mixture and use a spatula to break into chunks, allowing it to melt and soften.
  6. Stir in remaining garlic powder (1/2 t) and cayenne pepper (1/2 t), paprika, chili powder, and cumin.
  7. Stir in “chicken” and remove mixture from heat.
  8. Pour half the enchilada sauce into the bottom of a 9 x 13″ baking dish (or something of similar size).
  9. Place tortilla stack on a work surface next to the “chicken” mixture. Using a ~1/3 c measuring cup, scoop mixture onto each tortilla, creating an approximate line down the center. This does not have to be perfect, so relax and enjoy yaself. Sprinkle about 1 T of Monterey Jack cheese on top of the mixture inside of each tortilla before rolling it up and placing in baking dish, seam down. If your tortillas misbehave, go rogue, and pop open in the dish, again, don’t worry. Just rearrange it and rest assured that as you fill the dish the tortillas will begin to stay in place.
  10. Once dish is full, top with any remaining enchilada innards, pour remaining sauce over enchiladas, and then sprinkle with remaining Monterey Jack cheese.
  11. Bake 30 minutes.
  12. Remove dish and apologize to the oven for having melted cheese and enchilada sauce all over bottom of it. (More about apologizing to inanimate objects here.) Then apologize to the in-laws you live with for dirtying up their oven, if applicable.
  13. Let the enchiladas cool a moment so you don’t burn the crap out of your mouth, but serve them warm.
  14. If desired, top with avocado or a sprig of cilantro as garnish.

Enchiladas are a dang mess and really hard to make look pretty / photograph, so I added some diced avocado as a visual diversion. EVERYONE WILL BE TOO DISTRACTED BY THE GARNISH TO NOTICE THE MESS THAT TRULY LIES BENEATH, which is also a rich metaphor for my life.

Serves four.

Bummed Out Baker Honest Rating: 7/10

Adapted from Jalepeño Cream Cheese Chicken Enchiladas.

Related on Bummed Out Baker:
Black Bean and Potato Enchiladas
Enchilada Soup

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Recipe: Enchilada Soup (Gluten-Free + Vegan)

Happy New Year!

Some of you may have established health goals for 2019, some of you may be left feeling lackluster after a month plus of eating festive holiday fare, and some of you may be, like me, jokingly referring to yourself as “holiday hefty”. No matter what, this food-rainbow-enchilada-soup is both good and good for you.

Those of you who know me know I love enchiladas. They’re good all year round, but changing it up with a soup in wintertime is nice. This recipe has a delayed spice kick and it rules.


1 T olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 jalapeño, deseeded and chopped
1 T chili powder
1 t onion powder
1 t garlic powder
1 t cumin
1/2 t paprika
1/2 t cayenne
3 garlic cloves, minced
1 c corn (frozen or canned)
1 15 oz can black beans, drained and rinsed
1 15 oz can white beans, drained and rinsed
1 15 oz can fire roasted tomatoes
1 4 oz can green chiles
1 c red enchilada sauce
4 c vegetable broth
sea salt to taste

Optional Toppings:
avocado, diced
green onions, chopped
tortilla chips, crumbled


  1. Heat olive oil in a large pot over medium.
  2. Add onion, bell peppers, jalapeño, chili powder, onion powder, garlic powder, cumin, paprika and cayenne to the pot and sauté for about five minutes, until onions are soft.
  3. Mix in garlic and corn and sauté for an additional two minutes.
  4. Stir in beans, tomatoes, green chiles, enchilada sauce and broth. Bring to a boil then reduce heat to low and simmer for at least ten minutes.
  5. Taste and adjust seasonings as needed.
  6. Ladle about half of the soup to a blender and blend until smooth.
  7. Pour mixture back to the pot and stir to combine.
  8. To serve, top with avocado, cilantro, green onions, and crumbled tortilla chips.

Adapted from Vegan Enchilada Soup.

More on Bummed Out Bailey:
Recipe: No Chicken Noodle Soup (Gluten-Free + Vegan)
Recipe: Ginger Carrot Sweet Potato Soup (Gluten-Free + Vegan)
Recipe: THE Stew, AKA Spiced Chickpea Stew with Coconut and Turmeric (Gluten-Free + Vegan)

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If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.