Chicken Enchiladas (vegetarian)

Ingredients

• • 1 Cup diced onion

  • 2 tbsp olive oil

  • 2 cloves garlic (minced)

  • 398 ml diced tomatoes (1 can)

  • 2 tbsp chili powder

  • 1 tsp sugar

  • 1/2 Cup water

  • 12 medium-sized tortillas

  • Vegetable oil (as needed)

  • 2 Cups veggie chicken strips

  • Pinch of salt

  • 3 Cups grated jack cheese

Preparation

• 1. Sauté the onions in olive oil over medium heat until translucent.

  2. Add garlic and sauté for a minute more.

  3. Add in the tomatoes and bring to a low simmer.

  4. Add the chili powder and sugar, stirring occasionally.

  5. Simmer for 8 minutes, thinning with small amounts of the water when it starts to get thick.

  6. In a separate bowl, mix about half of the sauce with the veggie chicken and 2 cups of the cheese.

  7. Place the other half of the sauce in a wide bowl, then rinse and dry the frying pan.

  8. Coat frying pan with oil and place on medium-high heat.

  9. Coat each tortilla with the sauce on both sides and fry until bubbles appear, then flip and fry a few seconds more and stack on a plate.

  10. Once all the tortillas are cooked, take each one and place a couple of heaping tablespoons of the veggie chicken mixture in the middle.

  11. Roll the filling in the tortilla leaving the sides open and place them into an 8" x 12" baking dish with the flap at the top (you will need 2 baking dishes - 6 in each).

  12. Once all the enchiladas are rolled, dab the remaining sauce over top of the tortillas and sprinkle with remaining cheese.

  13. Bake at 350° F for 12 minutes.