Friday Night Enchiladas
Ingredients
- 1 enchilada kit, i prefer the supermarkets own kits.
- 1 red onion, diced
- 2-3 garlic gloves, finely diced
- 1/2 a bag if the pulled chicken (or your choice of vegan chicken, mushrooms would also work here!)
- 1 red pepper, diced
- a handful of cherry tomatoes, chopped
- 1 tin of red kidney beans
- 150g of vegan cheese, i used @tescofood own range of vegan cheddar cheese, it melts really well
- any extras you may want to accompany the wraps, or top them with.
Preparation
Preheat the oven to 180 degrees
Cook the onion and garlic in a large pan with some oil for 5 minutes before adding in the chicken
After a few minutes then add the pepper and tomatoes and cook for a further minute or two
Then finally add the kidney beans, the enchilada sauce (as per packet instructions) and half of the vegan cheese and cook for a few minutes
Oil a suitable oven proof dish (I used two) and fill each wrap with mixture and fold.Place the wraps with the fold facing downwards and arrange them in the dish(es)
Top with sauce and the remaining cheese and bake for 20 minutes or so
Pair with the rice and top with guacamole and the vegan creamy fraiche!