Regular readers know we love Mexican food, so when it came to making these enchiladas, we wanted to make them super special. Rather than using a pre-made sauce or even following a recipe, we decided to come up with our own.
Our video shows you how to make the full recipe, but you can change up the enchiladas and their fillings as much as you like. This week we’re all about the sauce!
We put this one together just from looking at the ingredients that we love, that go together well, and that suit Mexican food. We hope you’ll love it, because we certainly do!
Here’s the video – scroll down to read the recipe!
Enchiladas with a homemade sauce that you'll love.
- 400 g chopped tomatoes 1 tin
- 450 g black beans 1 tin
- 200 g low-fat plain Greek yoghurt
- 1 clove garlic
- 1 tsp paprika
- 1 tsp lime juice
- 4 corn tortillas
- 4 Quorn chicken breasts
- 1 red onion
- 1 red pepper
- 1 handful cherry tomatoes
Put all of the ingredients for the sauce into a blender. Blend until fully smooth.
Put the sauce into a pan over a medium heat and add your chicken breasts.
Cook according to packet instructions, until chicken breasts are done.
Meanwhile, chop up your tomatoes, peppers, and onions.
Cook over a medium heat in a frying pan until the onion starts to become translucent and the tomatoes are wrinkled with the heat.
Combine the vegetables with the sauce and stir until fully coated.
Retrieve the chicken and cut into strips.
Lay out the chicken strips and a serving of vegetables in the sauce on each tortilla. Wrap around until sealed up and place seam-down on the plate so they will stay closed.
Serve with a drizzle of sauce over the top, or more to taste.
For an extra hit of tastiness, you could sprinkle cheese over the top of the enchiladas and grill them for a few moments until melted.
PS – don’t forget that our giveaway for tickets to Vegan Summer Fest London closes at midnight tonight!