Consider this a template, because vegetarian enchiladas can go a million ways. I love a soft, creamy goat cheese in enchiladas, but I know that is not for everyone. A Mexican blend would be great, or Pepperjack or a shredded Monterey Jack.

We made this cauliflower and walnut chorizo awhile back, and I am going to incorporate it here to fill out some vegetarian enchiladas. This can be made in advance and mixed in with the rest of the filling.