Easy Breezy Enchiladas with Cheese and Pareve Chicken


I have not been in the mood to cook this week so I’ve been preparing very simple dinners … and trying to use ingredients I already have. A few months ago, I made Chicken and Corn Enchiladas using  WestSoy Seitan Strips so I decided to make an easier version of enchiladas last night. The prep process went something like this:

  1. Preheat oven to 350 degrees and spray a baking dish with cooking spray (Pam)
  2. Lay out several tortillas (I used 5) on a flat surface
  3. Spread refried beans on each tortilla (I used Eden Organic Refried Pinto Beans)
  4. Add the WestSoy Seitan Strips, or whatever “fake” meat you prefer. I’ve also used the Morningstar veggie crumbles before
  5. Sprinkle shredded pizza cheese on top
  6. Roll-up each tortilla and place in a baking dish
  7. Pour enchilada sauce over the top of the tortillas (I use Hatch brand, which I only seem to be able to find at Wholefoods in Dallas)
  8. Bake the enchiladas for about 25 – 30 minutes or until the sauce is bubbly.

Serve immediately if possible while the enchiladas are hot. That’s it … a quick, easy breeze kosher dinner. Try it and let me know what you think.

Happy Kosher Treif Cooking


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