I have a serious obsession with Mexican food at the moment.
It's hearty, wholesome and leaves me feeling all warm and cosy inside because yes, food has the power to do that - as we all know.
I love tacos, and my partner and I normally eat them once a week for dinner, along with Breakfast Burritos on weekends as a little treat, I try and include as much Mexican spice in our lives as often as I can,
Believe it or not, this was actually my first time making homemade enchiladas! I have had them at restaurants in the past, but have spent the last week or so honing my sauce recipe so that I had the perfect mixture of taste, crunch and spice!
Before going vegan and starting this blog I told myself that I could cook. But I was I typical sauce in a jar girl, and relied heavily on 'kits', rather then getting stuck in and creating things from scratch.
For me, my vegan journey has truly opened my eyes to the joy of proper home cooking. Rustling up recipes from scratch, and getting stuck in.
I hope that this blog and my recipes spark that same passion for you too! Because being vegan is more than just a 'diet', it's a lifestyle. I feel healthier, happier, and more in control than I think I ever have.
Now, let's get started! Grab your apron, whack on some of your favourite tunes and let's get cooking!
Prep time: 10 mins Cook time: 35 mins Serves: 4
Enchilada Sauce Ingredients:
2 tbsps vegan butter or extra-virgin olive oil
2 tbsps all-purpose flour
1 1/2 tbsps chilli powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
3 tbsps of tomato paste
375 ml vegetable broth
1/2 tsp sea salt
In a medium pot, melt the butter over medium heat or simply add the oil and increase heat to medium.
Next sieve in the flour and stir until a thin paste forms.
Add your chilli powder, garlic powder, cumin, onion powder, and cayenne pepper and stir until all of your ingredients are combined. Cook this for a couple minutes over medium heat, until you can start to smell those amazing spices!
Add in the tomato paste followed by the broth.
Whisk your sauce until smooth.
Now you want to bring it to a simmer over low to medium heat. Stir regularly
Add the salt to taste and continue simmering until thickened (for about 5 minutes, or longer if desired).
Now we have our sauce, we're ready to make the Enchiladas!
Vegan Chicken Pieces
1 White Onion
1 Courgette (grated)
1 tsp of Easy Garlic
1 tsp Extra-Virgin Olive Oil
150g of Grated Vegan Cheese
Homemade Enchilada Sauce (above)
Spring Onions to Garnish
Salt and pepper to taste
Preheat oven to 180 degrees and lightly grease a baking dish (set this to one side)
Add your extra-virgin olive oil to a pan, and bring up to a medium heat.
Chop your onion and cook this for around 2-3 minutes until soft and browning. Add your easy garlic and stir.
Add your vegan chicken pieces and cook as shown (normally about 5-7 mins)
Peel and grate one whole courgette, and add this to the pan. Give it a good old stir to make sure all of your ingredients are combined.
Add half of your grated vegan cheese, along with half of your enchilada sauce and mix until the cheese has melted.
Take your tortilla wraps, and spoon the mixture equally between them
Now it's time to get wrapping. I find it best to roll my enchiladas!
Place each rolled wrap (tongue twister alert) to your pre-greased baking dish.
Once all of your wraps and in, pour the rest of the enchilada sauce over the top, and sprinkle on the rest of your grated cheese.
Place in the centre of your pre-heated oven and bake for around 20-25 (you want the tortilla wraps to begin crisping, and your cheese to be melted and a nice golden brown.
Serving tips: I served mine with a side salad topped with balsamic glaze, and chopped spring onions sprinkled over the top!
NOW IT'S TIME TO DIG IN AND ENJOY.
Happy eating and much love,