Heat a tablespoon of oil in a large pan, add 1/2 onion chopped and 1 tsp garlic, saute until onions are translucent.
Add 8 oz. of mushrooms chopped. Sauce for a couple more minutes. Poor onion and mushroom mixture in a bowl and set aside.
Heat about 3tbsp oil in the pan on medium heat (enough oil to coat the bottom of the pan), add flour and whisk until you get a clumpy consistency (about 1/2 a cup of flour). Let flour brown for a minute or two, while occasionally whisking.
Add 1/2 cup green enchilada sauce and a splash of milk, whisk and let thicken, add more milk and whisk. Keep adding milk a little at a time until you get the consistency of cream of mushroom soup (from a can)(about 1 cup of milk total).
Remove from heat and add back in mushroom mixture, 1 can green chilies, and 1/2 container of toffuti sour cream.
Enchiladas
Coat the bottom of a 9×13 pyrex dish with a thin layer of the mushroom soup mixture.
Coat one flour tortilla with green enchilada sauce, set in the pyrex and fill with a little bit of chickn’ cubes, about 1/4 cup of mushroom soup mixture, and a sprinkle of mozzarella shreds.
Roll the tortilla up into an enchilada, repeat 9 more times to have a row of 10 enchilada.
Pour remaining mushroom soup mixture on top of the enchiladas and spread it around. Sprinkle the top with mozzarella shreds.
Bake at 350 for 25 minutes and broil for another 5 minutes.
Recipe Notes
** if you like your enchiladas to be a little crispy on top, omit the layer of mushroom soup mixture on top, and just sprinkle with mozzarella shreds.