Recipe #15 Quorn Enchiladas

I would venture to guess that 50% of my at-home lunches of late have been the Quorn non-Chicken fillets with the cranberry and cheese. On my most recent pilgrimage to Whole Paycheck, I noticed that Quorn has non-Chicken strips, so I hadda get 'em. Tonight will be enchilada night at our house... non-chicken and sour cream enchis to be exact.


  • 1/3 bunch cilantro
  • 1/3 cup sour cream
  • 2/3 (7 ounce) can jalapeno salsa
  • 2/3 (7 ounce) can prepared green chile salsa
  • 1 bag of Quorn non-chicken strips
  • 1/3 onion
  • 4 (6 inch) flour tortillas
  • 2/3 cup shredded Cheddar cheese

  1. To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
  2. To Make Quorn Mixture: In a large bowl, combine Quorn, onion and the remaining  green chile salsa. Mix well.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the Quorn mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 20 minutes, or until dish is heated through and bubbling.             
Will this happen again? In a word, YUP. I added extra sour cream because, well, I LOVE it.

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