‘Chicken’ Enchiladas

I was nearly not going to make dinner tonight. I have eaten far to much today. First I had left over curry and rice from last night. Then I had Govinda’s vegan buffet for lunch, since we had to use our coupon this week. Then I made a Hazelnut Mocha with Oats milk and had the lasted of the Salted Caramel Nuts for afternoon tea. So I wasn’t hungry, but by 8ish I was getting a bit peckish.

Vegan Buffet at Govinda’s

I had made the Vegan Sour Cream this afternoon with the extra silken tofu that the students left the other night. I had so much I even made a double batch of Marinated Buffalo Style Tofu Mozzarella. I knew I also had to use the packet of wholemeal wraps. Unfortunately then need to be used in 3 days after opening. So I came up with Enchiladas. I have never made them before, but then turned out pretty good.

I adapted the recipe for Homemade Enchilada Sauce from Recipe Girl. I added some cocoa powder, as  I saw another recipe that said it was more authentic with that. For the Enchiladas I noted that many recipes used either a tomato based sauce inside with meat or beans; or just sour cream and cheese with meat. So I did both and made a creamy tomato sauce. I topped it with Tofutti Cheddar Slices, that I diced. I would of preferred to use a better quality grated vegan cheese, but I didn’t have any. I served it with last nights leftover Yellow Split Peas and Brown Rice and just added vegan butter and lime juice.

All the ingredients are gluten free, except for the wraps I used. But you can definitely use gluten free wraps. If you don’t want to or don’t have any vegan chicken strips then use another can of kidney beans.

Sorry about the photos. My camera ran out of batteries before I got a chance to take a picture after it cooked. I used my mothers camera and I was also very sloppy when I served it. I promise you that it did taste really good, even though it doesn’t look that appealing.

‘Chicken’ Enchiladas (vegan, jut free)

Ingredients  for Enchilada Sauce:

1/4 cup sunflower oil

2 tablespoons arrowroot flour

2 tablespoons ground cayenne pepper

1 can diced tomatoes

2 cups vegan chicken liquid stock

1 tablespoon cocoa powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion flakes

sea salt to taste

Ingredients for Vegan Sour Cream: (makes 1.5 cups, only need 1 cup)

240g silken tofu

1 tablespoon garlic powder

1/2 cup extra virgin olive oil

2 tablespoons lemon juice

4 tablespoons dijon mustard

1 teaspoon sea salt

Ingredients for Enchilades: 

1 tablespoon sunflower oil

2 garlic cloves, diced

1 onion, diced

1 small red capsicum, chopped

1 tablespoon ground cumin

1 tablespoon ground sweet paprika

1 cup passata sauce

2 tablespoons chili sauce

1 can kidney beans

380 g Fry’s Chicken-Style Strips or other vegan chicken strips (or another can of beans)

2 tablespoons lime juice

2 tablespoons nutritional yeast

sea salt to taste, 6-8 wholemeal wraps or enchilada wraps

vegan cheese (optional, I diced up vegan cheddar slices)

Ingredients for Rice:

leftover rice

1-2  tablespoons vegan butter

2-4 tablespoons lime juice

sea salt to taste

Method:

1. Preheat the oven to 180 degrees.

2. Make the Vegan Sour Cream. Blend all the ingredients in a processor. Leave in the fridge till ready to use.

Enchilada Sauce

3. Next make the Enchilada Sauce. First take a large pot and heat oil on medium heat. Then add the arrowroot flour and cayenne and whisk it. Cook for 1 minute or until lightly browned.

4.Then slowly add the rest of the ingredients and whisk it all so it is consistent. Cook for 10 mins or until it has thickened, while stirring often. Turn of the heat and leave to the side.

5. Meanwhile make the Enchilada filling. Heat another large pot with oil on medium heat. Then add onion, garlic, capsicum, cumin and paprika. Saute for 4 minutes. Add a bit of water if its too dry.

6. Then add the passata sauce, chili sauce and kidney beans. Cook for another 5 mins and adjust seasoning.

7. Then add vegan chicken strips. Cook for 6-8 mins or until the packet says they should cook for.

8. Take of the heat and add the 1 cup of Vegan Sour Cream, nutritional yeast and lime juice. Stir through so it is consistently creamy.

9. Take a large baking dish and spoon 1/4 of the Enchilada sauce on the bottom of the dish.

10. Lay the first wrap on the chopping board. Fill the Enchilada filling in the center then roll an place in the baking dish. Continue till all 6 -8 wraps are placed in the dish.

11. Top the wraps with the rest of the Enchilada Sauce and vegan cheese. Bake for 25 mins or until cheese has melted.

12. Just before serving, prepare the rice. Take a pan and melt the vegan butter then add the rice and lime juice. Saute till heated through.

*I made 6, but there should be enough filling to make 8 Enchiladas

*The Ingredients for the Sour Cream makes 1.5 cups however this recipe only calls for 1 cup