Description
Easy Chicken Enchiladas bursting with bold flavors, plant-based cheese, and smoky turkey bacon for a quick, delicious meal. This recipe combines vibrant spices, tender shredded chicken, and a luscious enchilada sauce wrapped in warm tortillas, perfect for a family-friendly, plant-based inspired Mexican feast.
Ingredients
Scale
Filling
- 2 chicken breasts, cooked and shredded
- 4 slices smoky turkey bacon, cooked until crisp
- 1 medium onion, diced
- 2 cloves garlic, minced
Enchilada Sauce
- 1 ½ cups tomato sauce (natural)
- 1 tablespoon vegetarian Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon salt
Assembly
- 8 soft corn tortillas
- 1 ½ cups plant-based cheese (plant-based), shredded
- Fresh cilantro, chopped (optional for garnish)
Instructions
- Prepare the Filling: Cook the chicken breasts in boiling water until fully cooked, then shred with two forks. In a pan, cook smoky turkey bacon until crisp and set aside. Sauté diced onions and minced garlic in the remaining bacon fat until softened and fragrant. Add shredded chicken back in and mix well.
- Make the Enchilada Sauce: In a separate saucepan, combine tomato sauce (natural), vegetarian Worcestershire sauce, apple cider vinegar, ground cumin, smoked paprika, chili powder, and salt. Simmer gently for 10 minutes to blend flavors and develop a rich smoky sauce.
- Assemble the Enchiladas: Lightly dip each tortilla into the warm enchilada sauce to soak. Place a spoonful of chicken and turkey bacon filling on center of each tortilla, sprinkle some plant-based cheese (plant-based) on top, then roll tightly. Arrange seam-side down in a baking dish. Pour remaining sauce over the enchiladas and top with the rest of the plant-based cheese.
- Bake Until Bubbly: Preheat oven to 180°C (350°F). Bake enchiladas for about 20 minutes or until sauce is bubbly and cheese is melted and golden on the edges.
- Garnish and Serve: Remove from oven and let rest 5 minutes. Garnish with freshly chopped cilantro for a fresh and vibrant finish before serving.
Notes
- Use warm tortillas to prevent cracking and keep enchiladas tender after baking.
- Double the sauce for extra moisture and flavor.
- Adjust chili powder to control spice level to taste.
- Shred chicken finely for even distribution inside tortillas.
- Let enchiladas rest after baking to set and slice cleanly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 70 mg
Keywords: Chicken Enchiladas, plant-based cheese, turkey bacon, Mexican recipe, gluten free, easy dinner, enchilada sauce
