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Margy, a Greek friend from Richmond, suggested I vegetarianize Moussaka. In fact I think I have a great recipe already and plan to do that next week, but today I wanted to test my "Chicken" Enchiladas. I was reading the May 2008 issue of Vegetarian Times and wouldn't you know they are having a reader recipe contest with the theme 'meatless makeovers.' Oh my goodness, oh my goodness! What timing with the start of this blog! First prize is only $500 and you have to use their sponsor's products in the recipe, but wow - what a great way to plug the blog - and you just never know...
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“Chicken” Enchiladas
April 20, 2008
60 min or less total, fall, main, spring, summer, vegan, winter
Margy, a Greek friend from Richmond, suggested I vegetarianize Moussaka. In fact I think I have a great recipe already and plan to do that next week, but today I wanted to test my "Chicken" Enchiladas. I was reading the May 2008 issue of Vegetarian Times and wouldn't you know they are having a reader recipe contest with the theme 'meatless makeovers.' Oh my goodness, oh my goodness! What timing with the start of this blog! First prize is only $500 and you have to use their sponsor's products in the recipe, but wow - what a great way to plug the blog - and you just never know...Information
Servings: 3 (2 enchiladas each)
Time: 45 minutes total and active
Price: About $9.95 per serving; $29.80 total
Nutrition (per serving):
Calories: 675
Protein: 38g
Fat: 3.5g
Saturated fat: 3.5g
Carbohydrates: 85g
Fiber: 21g
Sodium: 1,648mg
Cholesterol: 70mg
High In:
Good Source:
Low In:
Ingredients
- 1 Tbsp EVOO
- 1 garlic clove, minced
- 28 oz can chopped tomatoes
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1 tsp cumin
- salt and pepper, to taste
- 2 6 oz packages of Chick'n style veggie strips (I used Lightlife)
- 1/2 cup raisins
- 1/2 cup green olives, pitted and chopped
- 2/3 cup sliced almonds, toasted in a dry skillet
- 2 eggs, lightly beaten (To make vegan, replace egg with 1/4 cup soy milk. Note, I haven't tried this, but it should help keep things together and give the nice brown outer crunch.)
- 1/4 cup water
- 1/2 tsp cinnamon
- 6-12" tortillas
- dark chocolate, shaved
Preparation
- For the sauce, heat EVOO in medium pot over medium heat. Add garlic, tomatoes with juice/sauce from the can, green pepper, onion, cumin and salt and pepper. Bring to a boil and then turn down heat to low. Let simmer while you prepare the enchiladas. The sauce will be ready when you finish, ie vegetables will be soft and the sauce will be fragrant.
- For the filling, toast almonds in a dry skillet until very lightly browned. Combine "chicken," raisins, almonds, green olives in a medium bowl and set aside. 3. Beat the eggs with water and cinnamon in a medium, shallow bowl. Set up a prep station with filling, tortillas, egg/cinnamon wash and cutting board as a place to assemble/roll the enchiladas.
- Heat a large skillet over medium heat and spray with cooking spray. Move through the prep station: take a tortilla, dip it in the egg wash until completely coated and then hold up and let drain. Move the dipped tortilla to the board and line with 1/6 filling.
- Pull the filling to one end as you roll the enchilada up. This is a bit silly, but works great - take a skewer and pierce the enchilada as you put it on the skillet so it doesn't unfurl. Move to the next tortilla and continue until all six are filled, rolled and toasted on both sides. Not only does the wash add some great, classic Mexican flavors, but as the egg wash cooks it hardens and keeps the enchilada together and the filling inside.
