Prep 5 mins
Cook 30 mins
This is a recipe I've been making for a long time. It has evolved somewhat from a purely veggie enchilada, to contain some meat substitutes. We really like the Quorn "Chik'n Tenders". But if you don't have those in your area, the Morning star farms starters work just as well. Experiment with what you like and make it your own!
- 8 (12 inch) flour tortillas
- 1 tablespoon olive oil
- 1 (12 ounce) package vegetarian chicken pieces
- 1 bell pepper, sliced into strips
- 1 medium onion, halved and then sliced
- 1 tablespoon red pepper flakes
- 1 teaspoon adobo seasoning
- 16 ounces refried beans
- 14 ounces enchilada sauce
- 1 1⁄2 cups of grated cheddar cheese
- Preheat the oven to 375°F.
- Heat the olive oil in a skillet over medium heat.
- Toss in the strips of pepper and onion along with the red pepper flakes and stir around to begin cooking them.
- When the onion begins to soften and the layers break apart, add the chick'n tenders and adobo seasoning. Cook everything until the chick'n just begins to warm up and the onions are beginning to become translucent.
- Heat the refried beans in a skillet, or you can just microwave them to soften them up.
- Spoon about one-third of the enchilada sauce onto the bottom of a glass baking dish. I usually end up with two dishes of enchiladas.
- Put a good "smear" of refried beans down the center of a tortilla.
- Add about 1/8 of the pepper, onion, and chick'n to the tortilla. Make sure to lay the strips out longways.
- Add a small handful of cheese on top.
- Roll the tortilla and tuck into the pan. Keep doing this until the pan is full.
- Spoon the rest of the enchilada sauce over top of the enchiladas and spread out until they're nice and covered.
- Toss any leftover cheese on top of the enchiladas. You can even grate some extra on top to make them very cheesy.
- Bake in the oven about 15-25 minutes, until the ends of the enchiladas begin to crisp up or until you can't stand it any more.
- Allow to cool for a few minutes, serve and enjoy.