Fake Chicken Enchiladas
I found my mom’s recipe for Chicken Enchiladas recently. They used to be my favorite. Since then I have become a Pescatarian majority of the time. I decided to try this recipe with fake chicken to see if it would taste the same.
(Here is the meat eater recipe – I’ll note (*) the changes I made)
Ingredients
- 8 flour tortillas
- 2 Tbs butter or oil
- 1/2 cup onion
- 1/2 tsp minced garlic
- 1 small can green chilies
- 1 cup sour cream
- 1 can cream of chicken soup *I used cream of celery; could also use broccoli, mushroom, etc
- 3 cups cubed chicken *I used Quorn Chik’n Tenders…worked very well
- salt & pepper
- bag of monterey jack or mexican blend cheese
- 1/2 cup salsa (optional)
- 1/4 cup milk
- 1 small can of sliced black olives (or green – and also optional)
- 1 can enchilada sauce (optional)
Instructions…
In sauce pan, melt butter or warm oil. Saute the onion and garlic. Add the chilies, sour cream, soup, and salsa. Divide the mixture 3/4 cup mixture for top and 3/4 cup for the pan. To what is left in the sauce pan, add chicken, salt and pepper, and 1/2 cup of cheese to the mixture. Put 3/4 cup of mixture you set aside in the bottom of the pan. Put about 1/2 cup of the mixture in each tortilla. Add 1/4 cup milk to the mixture you are going to add to the top and cover the filled tortillas. Cover with enchilada sauce if you’d like. Bake at 350 for 30 minutes. For the last 10 minutes cover with 1 1/2 cups of cheese and the olives.
So this was a lot prettier before I realized that I had forgotten to add the enchilada sauce and threw it on last minute over the beautiful melted cheese and olives. It still tasted delicious though, which is what matters most. Up next on my Grub posts, my favorite summer meal. Stay tuned.
Tags: enchiladas, vegetarian
Oh, that sounds so good! Thanks for the recipe