Chickn’ Enchiladas

If you're in the mood for a spicy Mexican dish with a lot of flavor this one is for you. It's easy to make and tastes great. Put some Mexican Mariachi music on and have a fiesta with the whole family.

Chickn’ Enchiladas
Chickn’ Enchiladas


2 packages of "Gardein" meat free Santa Fe Good Stuff (20 oz.)
1 cup of rice
1/4 thinly sliced sweet onion
1 package of taco or chicken fajita seasoning
6 fresh corn tortillas
1 jar or can of enchilada sauce
2 Tbs. of Roasted red pepper bruschetta
2 oz. Olive Oil


Each package of Gardein meat free Santa Fe Good Stuff contains two patties stuffed with corn and black beans with sauce packets. We don't use the sauce packets so you can save them for another day. Gardein products are available in most grocery stores in the vegitarian or organic freezer section.

If you can't find the Gardein meat free Santa Fe Good Stuff, you can substitute with 20 oz. of any meat free chickn' product. If you substitute, then add 3/4 cup of organic corn and 1 cup of organic black beans to the recipe.

Thaw the Gardein Santa Fe Good Stuff patties enough to chop them. On a cutting board, chop the patties into small pieces and throw them (along with the corn and black beans) into an olive oil coated frying pan and begin cooking on medium heat until the chickn starts to brown a little.

Add in the roasted red pepper bruschetta, rice, and season with the taco or fajita seasoning. Stir until all ingredients are well mixed. Continue cooking all ingredients for another 5 minutes. Remove from the burner and set the enchilada stuffing mix aside for now.

Coat an 8 x 10 baking dish with olive oil to prevent enchiladas from sticking while baking. Preheat your oven to 325 degrees.

Stuff the tortillas with several spoons each of the stuffing mix you prepared earlier. Roll each tortilla and place in the cooking dish with the flap side of the tortilla facing down.

Now cover the enchiladas evenly with enchilada sauce. Sprinkle the onions on top.

Cover the baking dish with aluminum foil and place into the oven. Bake for 20 minutes at 325 degrees then serve with a side dish of spanish rice or other accompliment. Serves 4 - 6 persons. Buen provecho!

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