1 package of Quorn chicken pieces 2 jars of Enchilada sauce
3 large onions
Big bag of grated cheese
1 package of corn tortillas
Vegetable oil
Directions:
Cut up the onions and saute in oil. Brown the chicken pieces. Place in a bowl and pour in a jar of enchilada sauce. I do this ahead of time and place in the fridge until I am ready to cook for dinner.
Next, heat up oil in fryer pan. It will need to be deep enough to place corn tortillas in flat. Once the oil is hot, place tortillas in and soften. That takes about 2 or 3 seconds.
Slide onto a plate. Spoon in chicken and onion mix and top with grated cheese.
Fold tortillas. Start with the sides on the left and right. Then fold over the side closest to you and roll up. Place into a baking dish. Pour on the other jar of enchilada sauce and sprinkle grated cheese on top.
Bake on 180 for about 25 minutes.
Serve with re fried beans and Uncle Ben's microwave Spanish rice or your favourite rice. Also good to add a little sour cream on top.
A little fattening because of the oil and cheese. But tastes really good even left over the next day.
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