Meatless Chicken Enchilladas by Chef PsychicVeggie
Hot, spicy, tasty, filling and totally meatless! Great texture, flavor and your friends won't even know it's meatless. So easy.
- 1 cup egg yolks
- 3/4 cup Pine nuts
- 1 tbsp breadcrumbs
- 3/4 cup Earth Balance Butter
- 1/2 cup pepper to taste
- 1/2 cup Veg protein crumbles
- 1/2 cup Yellow Pepper
- 1/2 cup Bragg Liquid Aminos (or soy sauce)
- 1 small can Louisiana Brand Hot Sauce
- 2 tbsp sweetened coconut
- 1 tsp caramels
- 1 tsp Warm water
- 4 heavy cream
Preheat oven to 350 degrees.
Step 1: Saute onions until translucent. Add in garlic, diced Quorn meatless chicken, tomato, and chicken broth. Simmer until Quorn chicken is browned and almost all of the broth has been reduced.
Step 2: Reduce heat to warm and add in cilantro, chili powder and cumin to taste.
Step 3: On each tortilla spread a tablespoon each of white queso dip and refried beans. Then add 1/4 of the chicken mixture to each of the tortilla. Sprinkle with a little of the 4 cheese mixture and roll, placing each tortilla seam-side down in a small casserole dish.
Step 4: Pour the small can of enchillada sauce over the 4 rolled tortillas and garnish with any extra cheese, tomato and cilantro you might have.
Step 5: Place uncovered in a 350 degree pre-heated oven for 30 minutes or until hot and bubbly.
Serves 2 to 4.
Tips: You can substitute white flour tortillas if you like the flavor better. And, as usual, you can play with the seasonings as you wish. A dash of tobasco is always nice.
A sliced avacado on top of the enchilladas after it comes out of the oven makes a nice presentation and adds even more creamy flavor.