I enjoy all sorts of food but for me there is nothing like Mexican food to bring me back to growing up in Phoenix and enjoying some of the best I have tasted in America. It is with that thought which brought me to making green chili enchiladas. I have tried all sorts of substituents for the meat and really enjoy most of them but in this recipe I used Quorn meatless fillets and found they are in the top three to use for enchiladas.
If you haven’t heard of this brand I have blogged about them before. They come from the UK, 85% of this protein is made of mycoprotein, Myco is a Greek word for fungus,( so I guess I am still stuck on sharing recipes with fungi) This fungus protein has been available for food consumption since 1985 and made from Fusarium venenatum which is a naturally accruing fungus. The process is pretty interesting if you like to Geek out read/watch how they make things.
This protein is high in fiber but low in sodium, sugar and bad fats. I prefer this texture over other prepackage meat substitutes, maybe its my love for fungus, who knows. It has a lower carbon foot print compared to chicken or other meat so that is a big bonus.
Yes, eating fresh non-processed food is the best but I found when combining fresh with this kind of packed food sometimes can be ok and much safer than other alternatives.
The rest of the recipe only has a few more ingredients they are prepackaged but it makes for an easy to prepare meal.
Veggie Chicken Green Chili Enchiladas:
Serving size 3-4 Total time 1 hour and 15 minutes
8 White Corn Tortillas
2 1/2 cups of Cheese of your choice
1 1/2 cup of Greek yogurt
1-2 cups of Salsa Verde
1/4 cup of Veggie broth
1 Package of Quorn Meatless Fillets cooked and cut up in bite sized pieces
To cook the Quorn fillets I found placing them in a small pan with just enough water to cover then adding salt and pepper to the water, place a lid on the pan, cook on med/low for 20 minutes or less but if you are short on time I am sure a microwave will be fine. You know the fillets are done when you can put a fork in them. Take off heat remove the fillets letting them cool on counter. Save the water adding veggie bouillon to the water, if you have less than 1/4 cup of water left just add more to the pan. Shred or cut up the fillets in bite sized pieces.
With pan on the stove on a med/low heat add the pieces of fillets to the veggie broth then add half of the cheese. While stirring the mixture add half the Greek yogurt and half the salsa verde. You want a creamy mixture but not runny. When the cheese is melted and all ingredients are mixed well take of stove.
Warm up tortillas (I find wrapping them in a damp cloth and microwaving them works great but warm them how ever suits you)
While tortillas are warming up in a separate bowl pour remaining salsa verde and yogurt together mixing well.
Place one warm tortilla on counter spoon just enough of the fillet mixture on the tortilla to fill but not over flow. Roll filled tortilla, then place with seam side down in a 7×11 pan that has a small amount of salsa mixture on the bottom continue filling tortillas and placing them in the pan letting them touch. When all the enchiladas are in the pan pour the remaining salsa/yogurt mixture on top add cheese then baking uncovered at 375 for about 45 minutes or until the cheese is melted and it is bubbling.