Red Enchiladas

Instructions

1. Heat 2 tbsp olive oil in a large frying pan over medium heat, and add sliced onion. Cook for 3 minutes and then add garlic. Cook another 2 minutes, until fragrant.
2. Mix in chopped tomato and parsley, lower the heat and stir until tomatoes start releasing some of their juice, about 6-7 minutes. If tomatoes aren’t juicy enough, add a tbsp of water at a time.
3. Meanwhile, slice up chick’n to resemble shredded chicken. Add chick’n and chipotle peppers to the pan and simmer until flavours have mingled, about 10-15 minutes. Season with salt and pepper.
4. When ready to assemble, start by frying tortillas:
   • Preheat oven to 350 F.
   • Heat 1 tbsp olive oil in a skillet.
   • Using tongs, dip one corn tortilla at a time in the red enchilada sauce, coating both sides, and place in the pan. Cook a couple minutes on both sides, then remove and set aside on a plate.
   • Place a few spoonfuls of enchilada filling in tortilla, and fold tortilla in half over filling. Lay filled enchilada in a large casserole pan. Place each enchilada on top of the prior one, overlapping about halfway.
   • Sprinkled with grated or crumbled cheese, cover pan with tin foil and bake until enchiladas are hot throughout, then remove tinfoil and allow cheese to melt.
   • Garnish with fresh cilantro and julienned radishes, and serve with lime wedges, guacamole, hot sauce or sour cream.

Notes

Photo is NOT accurate. At all, haha.

I will definitely be modifying this recipe – on its own, it was a bit bland. It needed fresh herbs or more seasonings to really come together.

May be served with mixed veggies, fried in leftover enchilada sauce. Details are on the enchilada sauce recipe page!