>Green Enchiladas


These enchiladas started out as the green enchiladas from one of my new favorite food blogs, Vegan Dad. Since I’m no longer avoiding dairy for my sweet baby girl, I chose not to make these vegan and put real cheese on the top–and used Quorn, which contains egg. I also made a few changes and substitutions, enough that the resemblance is only slight.

What’s In It

1 T oil 1 small onion, diced
1 clove garlic, minced
1/2 t. chili powder

1/2 t. cumin

1/2 t. cinnamon

2 chipotles in adobo sauce
3/4 c. tomato salsa
1 c. Quorn chick’n tenders, chopped (Find these near the Boca stuff. Quorn is better though.)
1 c. pinto beans

1/3 c. corn

1/2 c. shredded cheese
6 large wheat tortillas (I use Garden of Eatin’.)

1/2 jar tomatillo green salsa
(Kroger has some that is decent.)

How To Put It Together
Preheat oven to 400 degrees. Grease a 9 x 11 baking dish.

Heat oil in a saucepan over medium heat. SautĂ© onion and garlic until translucent. Add chili powder, cumin, and cinnamon and mix well. Add chipotles, salsa, Quorn chick’n and beans to the pan and cook until warmed through.

Remove from heat.
Spoon the filling across a tortilla and roll up.

Place in prepared baking dish. Repeat with remaining filling and tortillas.

Cover everything with tomatilla salsa and top with cheese

Bake for 20 minutes or until sauce is bubbling and cheese is melted.

2 thoughts on “>Green Enchiladas

  1. Alisa says:

    >These turned out delicious! We both added salsa and a little sour cream at the table. The original recipe called for some cheese in the filling, as well as on top. This would have given it a bit more moisture, but I wanted to avoid a lot of cheese. And I can never have too much salsa.

Any thoughts?

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