Sunday, May 4, 2014

Cream Cheese Chicken Enchiladas - Vegetarian Version

I saw this recipe and I just can't seem to get enough recipes for Tex - Mex  food.
I've adapted the original recipe. I've changed a few ingredients and made it Vegetarian.

1 TBS Butter
1 Can Rotel Tomatoes with Green Chiles, drained.
1 (8oz.) package of Cream Cheese, cubed and room temperature.
2 C Quorn Chik'n Tenders, cut in half.
1 (4oz.) can of Diced Green Chiles, undrained.
8 Tortillas
2 C shredded Pepper Jack Cheese
1 Pint of Heavy Cream
1/2 Cup chopped Onion

Here's what you'll need:
1 - 9" X 13" baking dish, sprayed with Vegetable Cooking Spray or lightly coat with Grape Seed Oil.

In a skillet:
Rotel Tomatoes
Cook 1 minute.

Cream Cheese
Stir until Cream melts.
Remove from heat and fold in the Diced Green Chiles.

Divide evenly off to one side of each Tortilla.
Place the Enchiladas in the baking dish.
Sprinkle with Pepper Jack Cheese.
Drizzle evenly with Heavy Cream.
Sprinkle with Onions.

Cover with foil.
Bake at 350 degrees for 30 minutes.
Remove foil and continue cooking 15 minutes. The enchiladas should be golden brown.

Peace in the Kitchen!

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