Saturday, May 5, 2012

Veggie Chicken Enchiladas



In spirit of Cinco de Mayo I'm posting what I believe to be an awesome Veggie Chicken Enchilada Recipe. Change it up; there's so many ways to do it. I throw in bell peppers when I need to use them up. I'll serve it to my fam usually with some spanish rice and avocado :) A quick fast variation of this is to just wrap up refried beans and cream cheese in a tortilla, cover with enchilada sauce and salsa, smother it with pizza mozzarella and bake until the top browns. Literally a 20 minute meal from start to finish done that way!

                                                                   Ingredients

  • 2 veggie chicken breasts cut into 1/2 inch strips or use Gardein Chick'n Strips instead
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (14.5 ounce) can stewed tomatoes
  • 5 small chile peppers, diced (optional)
  • 1 (14.5 ounce) can vegetable broth
  • 1 bunch green onions, chopped
  • 1/2 pint heavy cream
  • 6 (6 inch) corn tortillas
  • 2 cups shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded stretched pizza Mozzarella cheese
  • 1 (10 ounce) can enchilada sauce







Directions
     
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a large skillet over medium heat. Saute veggie chicken and onions until veggie chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 10 minutes.
  3. Remove veggie chicken from skillet. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine veggie chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
  4. In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup veggie chicken mixture onto each tortilla. Top veggie chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.

About Me

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Life-long Vegetarian and proud to be Canadian. Really, I'm a little bit of everything, all rolled into one. I'm a bitch, I'm a lover, I'm a child, I'm a mother, I'm a sinner, I'm a saint (I do not feel ashamed) I'm your hell, I'm your dream (I'm nothing in between) You know, I wouldn't want it any other way..... (I'd like to think that song was written about me! lol)