So I dream a lot about these enchiladas. I'm a huge lover of Mexican food - the bright colours and the seasoned vegetables that are just to die for. These baked wraps are my homemade and not-so-spicy version of the classic, filled with chunks of vegetarian chicken, a wickedly addictive and smoky tomato sauce, crumbled feta that is teased by the creaminess of the baked Red Leicester and cheddar cheese on top, and the freshness of the basil served on top. Every single bite is so good, and before you know it, you've eaten two whole enchiladas...whoops!
For the vegetarian chicken, I really recommend using Meatless Farm's Chicken Breasts. Despite being frozen, you can just bake them beforehand and then chop them and add them into the enchilada mix and they have a great flavour and texture. However, if you have a brand that you prefer to use instead, this is absolutely fine - I would only recommend that you stay clear of already flavoured alternatives. You don't want to contrast the flavour of the sauce!
Think smoky enchiladas filled chunks of veggie chicken, a wickedly addictive tomato sauce and the saltiness of the feta cheese all in one big bite. They're good, really good!
Thank you for visiting, I'm so glad you're here! I'd love for you to have a look around and find something you want to make, and please let me know what you think!
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