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Chicken Enchilada

Posted on May 11, 2020


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:


For the enchilada sauce:
  • 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

Top the enchiladas with:
  • 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 and get worldwide shipping on all orders over $25.

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