🌯 Harmless Chicken Enchiladas
Filling Ingredients
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250g Harmless Chicken
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3 Tbsp Enchilada Spice Mix (or to taste)
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1 red capsicum, diced
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1 tsp Enchilada Spice Mix (for capsicum)
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1 can corn, drained
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1 tsp Enchilada Spice Mix (for corn)
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1 can refried beans
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100g vegan cheese (optional)
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Oil or margarine, for cooking
Toppings
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Enchilada-style passata or premade enchilada sauce
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Grated vegan cheese
To Assemble
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8 flour or corn tortillas
🥄 Method
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Cook the Corn
In a fry pan, heat a little oil or margarine. Add the drained corn and 1 tsp enchilada seasoning. Sauté for a few minutes until golden and fragrant. Set aside. -
Cook the Capsicum
In the same pan, add a bit more oil and cook the diced red capsicum with 1 tsp enchilada seasoning until softened. Set aside. -
Cook the Harmless Chicken
Add the Harmless Chicken to the same pan with a splash of oil. Sprinkle over 3 Tbsp enchilada spice mix (or adjust to taste). Cook for about 3–5 minutes until browned and coated in spice. Remove from heat. -
Assemble the Enchiladas
Lay out 8 tortillas. In each one, layer:-
A scoop of refried beans
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Cooked corn
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Cooked capsicum
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Spiced Harmless Chicken
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Sprinkle of cheese (optional)
Roll them up and place seam-side down in a baking dish.
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Top and Bake
Pour enchilada passata or sauce over the rolled tortillas. Top with grated vegan cheese. -
Bake
Bake at 180°C (350°F) for 20–25 minutes until heated through and cheese is melted.
