If you don't want to use vegan chik'n, you can swap for 3 cups sliced mushrooms (any kind will do, but I especially like oyster mushrooms for this), or two cans of green jackfruit. Look for roasted green chilis in a can. I used four 4oz cans of chopped green chilis for this. But you may be able to find larger cans. Save a bit of the enchilada sauce to plate the finished enchiladas over. To make this totally gluten free use gluten free tortillas and use garbanzo flour in place of white flour for the sauce.