Chick'n Mushroom Enchiladas | Vegan Nook

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 Gardein Chick'n Scallopini Cutlets
• 1/2 cup onion, chopped
• 1 large clove of garlic, minced
• 1 1/2 cups of portobello mushrooms, finely chopped
• 1 cup kale, finely chopped
• 1/2 teaspoon dried oregano
• 1/4 cup dry white wine
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups Enchilada Sauce
• 8 ounces vegan cream cheese
• 8 flour tortillas
• 10 ounces vegan Monterey Jack or cheddar cheese, shredded