One of my absolute favorite dishes is enchiladas. The combination of protein, sauce and cheese is just so delicious and it’s a pretty simple dish to make. It’s a great dish that you can cook in large quantity and freeze for dinner (or lunch) later in the week. If you can work a stove and turn on the oven, then you’re more than qualified to make this meal.
I used Quorn crumbles which is a soy free meat replacement, but you can use whatever protein you have on hand. Check out the recipe below and let me know how you cook your enchiladas below!
Ingredients:
serves 4-6
8-10 corn tortilla shells
1/2 pkg Quorn crumbles (or relevant protein)
1/2 red pepper, chopped
1 1/2 cans of enchilada sauce
4oz shredded cheddar or blended cheese
1 tbsp olive oil
Pepper, salt, garlic powder and red pepper to taste
Plain Greek yogurt for topping, optional
In a skillet, cook pepper until soft then add protein. Add spices to taste then 1/2 can of enchilada sauce and let cook until ready. In a medium size baking dish, spread a little enchilada sauce on bottom. Stuff tortillas with protein mixture (don’t over stuff), roll and line in baking dish.
Once filled, top with remaining enchilada sauce and shredded cheese. Bake in oven for 10-15 minutes or until cheese melts and dish is bubbly. Serve topped with plain Greek yogurt (I used Fage).
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