Chicken Enchiladas

It's Enchilada making time! Using all the traditional ingredients and only substituting our Plant-Based Chicken, we'll have you second guessing if these enchilada's are the real deal.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients:

• 1 box Deliciou Plant-Based Chicken
• 1 cup grated vegan cheese
• 10 corn tortillas
  
  

For the sauce:

• 3 Tbsp vegetable oil
• 3 Tbsp plain flour
• 30g sachet enchilada (or taco) seasoning
• 2 cups vegetable broth
• 2 cups tomato passata sauce
  
  

Top with:

• Chilli flakes
• Pickled jalapenos

Directions: 

1. Preheat oven to 180C/350F.
2. Prepare chicken according to package directions. Shape into 4 large patties, then fry in 3 Tbsp oil until golden on both sides. Remove from pan and slice into 1-2 cm cubes.
3. Heat 3 Tbsp oil in a saucepan over medium heat, then stir in 3 Tbsp flour until absorbed. Add the vegetable stock, tomato sauce and spice mix and stir to get rid of any lumps.
4. Cover the bottom of a rectangular baking dish with a thin layer of sauce. In each tortilla, place some of the chicken pieces, a generous spoonful of the sauce and some grated cheese, then roll up and place in the dish. Repeat until baking dish is filled with a row of enchiladas, then pour over the remaining sauce and sprinkle with cheese.
5. Cover with foil, then bake in the oven for about 15 minutes. Sprinkle with jalapeno peppers or chilli flakes. Enjoy!