Pepper Chick’n Enchilada Roja
Ingredients
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 6 oregano sprigs, leaves picked
- 150g plant-based Chick’n, shredded
- ½ teaspoon salt
- ¼ teaspoon freshly ground Black pepper
- 1 tablespoon vegetable oil
- 10 corn tortillas
- 150g vegan cheddarstyle Cheese, grated
For the roja sauce
- 4 dried guajillo chillies, tops removed, deseeded
- 1 dried ancho chilli, top removed, deseeded
- ¼ teaspoon oregano leaves
- 4 garlic cloves
- 250ml vegetable stock
- 300g passata
- Salt, to taste
To Serve
- Shredded lettuce, finely sliced onion and sliced red chillies
To serve
- To make the roja sauce, heat a non-stick frying pan or large, heavy-based saucepan over a high heat and toast the dried chillies for a couple of minutes until fragrant, but do not allow them to burn. Add 1 litre (1¾ pints) of water and bring to a simmer. Continue to simmer for 8–10 minutes until the chillies are rehydrated and soft.
- Drain the rehydrated chillies then place them in a food processor. Add the oregano, garlic, stock and passata, then season to taste and blend until you have a red, smooth sauce.
- Combine the red and yellow peppers, oregano and shredded chick’n in a large mixing bowl. Season with the salt and pepper.
- Preheat the oven to 160°C/140°C fan/325°F/ gas mark 3 or preheat your grill to low.
- Heat the oil in a frying pan over a medium heat. Dip 1 of the tortillas into the roja sauce, making sure it is lightly coated on both sides, then add it to the pan. Fry the tortilla for a few seconds on each side – make sure you do not fry it for too long, or it will become crispy and you won’t be able to fold or roll it.
- To assemble the enchilada, place a spoonful of the chick’n and pepper salad in the centre of the tortilla, then roll it up and place it in a 23 × 33cm (9 × 13in) baking dish. Repeat with the remaining tortillas, roja sauce and filling.
- Once all the enchiladas are rolled, sprinkle with the vegan cheese and grill or bake for 5 minutes to melt the cheese and warm through.
- Serve the enchiladas immediately while they still are warm, with some shredded lettuce, sliced onion and sliced chillies on top.
Mildreds Easy Vegan, RRP £28, published by Hamlyn. Photography by David Loftus.
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