Nicholas is vegetarian, and I eat a lot of vegetarian meals as well. I thought I’d start posting recipes that I’ve adapted into a vegetarian recipe. It’s all about substitution and they aren’t always the healthiest, but they are delicious.
– 1 package (7 oz) of Gardein Chicken Strips
– 1 package (8 oz) Cream Cheese
– 1 can diced green chiles (drained)
– 1 can organic black beans (drained)
– 1 package or can of Green Enchilada Sauce (I use Frontera)
– 1 cup of shredded cheese
– 2 Tbsp of chopped garlic
– 1/2 tsp garlic powder
– 1/2 tsp cayenne pepper
– 1/2 tsp paprika
– 1/2 tsp chili powder
– 1/2 tsp ground cumin
– package of tortillas (select whatever size you’d like)
– 1 tsp of oil
1. Preheat oven to 350 degrees.
2. Put oil in skillet and cook “chicken” strips and garlic for about 5 minutes.
6. Place mixture into tortillas and roll to make enchiladas, place in 9×13 pan. This can vary on how much you want per tortilla and how big your tortillas are. (Nicholas was insistent on getting huge tortillas, so only 4 enchiladas fit in the pan. I told him next time we were getting the smaller kind which I wanted in the first place… Oh well.)
7. Put Enchilada sauce and shredded cheese on top of enchiladas.
8. Place in oven for 25 minutes.
I’m aware the pan looks kind of sparse, but once again, it’s because of the size of the tortillas. I recommend getting medium size tortillas. They were absolutely delicious, this isn’t the first time I’ve made these. My family even liked them, it’s hard to tell that it isn’t real chicken sometimes.