Chicken Enchilada

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: 20 minutes
Cook Time: 30 minutes
Makes 10 enchiladas

Ingredients:

• 1 x box of Deliciou Plant-Based Chicken
• 100g of vegan cheddar, shredded
• 10 corn tortillas

• 2 x Tbsp of vegetable oil
• 2 x Tbsp of all-purpose flour
• 1 tsp of chilli powder (add 1/2 tsp instead for less spice)
• ½ tsp of salt
• ½ tsp of black pepper
• ½ tsp of cumin
• ½ tsp of cayenne pepper
• 700ml of vegetable broth

• Spring onions
• Chilli flakes
• Jalapeno peppers

Directions: 

• To make up chicken, mix contents of packet into a bowl and add 1 cup of water + 1 Tbs of oil. Mould into thumb sized pieces.
• Cook the chicken pieces in a pan with some oil, for about 5 minutes or until they are golden brown. Set them aside for later.

To make the sauce:

• Start by frying the flour in some hot oil.
• Season with all the spices and cook for about a minute.
• Add in the vegetable broth and cook until it thickens. Adjust seasoning if needed.
• Place 3-4 strips of chicken in each tortilla, top with a spoon of the sauce, and some of the shredded cheese.
• Cover tray with half of the sauce and add the enchiladas on top.
• Once the baking tray is filled with your wraps, pour the rest of the sauce all over them and finish with some more shredded cheddar.
• Bake in the oven, set to 180 Celsius, for about 15 minutes.
• Serve with jalapeno peppers, spring onions and chilli flakes. Enjoy! 

Grab your Plant-Based Chicken online today!