Creamy Crispy Cheesy Vegan Enchiladas
Ingredients
- 1 onion
- 380g vegan chicken strips (Fry's Family brand)
- 1.5 dl cream
- 2 tbsp tomato puree
- 1 tbsp nutritional yeast
- 1 tbsp mango chutney
- 1 tsp sriracha
- Salt and pepper
- 4 tortillas
- 75-100 g vegan cheese
Preparation
Preheat oven to 200°C.
Chop the onion into small cubes and fry in a pan with some oil.
Chop the chicken strips into smaller pieces and add to the pan; fry for a few minutes on high heat.
Lower the heat, add cream, tomato puree, nutritional yeast, mango chutney, sriracha, salt, and pepper; blend well.
Divide the mixture among 4 tortillas and roll them up.
Place in a baking dish and sprinkle with vegan cheese.
Bake for 20 minutes.
Serve with a salad.
