Chick*n Enchiladas

Forget taco Tuesdays - It’s enchilada day everyday! Let’s face it, what self-respecting meat-free week would be whole without a tex-mex fix at least once? It’s one of the simplest ways to get all your proteins in, and you can add so many different delicious things to them to make them your own.


The Sauce
2 tbsp Olive Oil
2 tbsp Flour
2 tbsp Chilli Powder
1 tbsp Garlic Powder
½ tsp Salt
1 tsp Ground Cumin
1 tsp Oregano
2 cups Veg Stock

The Filling
NEXT! Chick*n Chunks
Black Beans (rinsed)
(Vegan) Cheese 
Flour Tortillas 

To Serve 
Sour Cream (vegan)
A Squeeze of Lime
Fresh Chilli


  1. Heat the oil in a pan on a low-medium heat

  2. Add the flour and powdered spices, continuously stirring until the mixture begins to stick to the whisk/spoon. Do not allow to burn.

  3. Slowly pour the stock onto the mixture, whisking or stirring vigorously during the process to ensure the sauce does not become lumpy.

  4. Place the NEXT! Chick*n chunks, vegan cheese, black beans and a handful of fresh coriander into a large bowl.

  5. Add a small amount of the sauce to the bowl and fold together until all the ingredients are well mixed.

  6. Coat the bottom of a pyrex dish with sauce until it covers the entire bottom.

  7. Roll the Chick*n mixture into the flour tortillas and place on top of the sauce.

  8. Pour the remaining sauce on top of the tortillas. Top with more cheese and jalapenos to taste.

  9. Bake for 15 minutes on 190C/370, or until golden brown

  10. Serve topped with avocado; vegan sourcream; lime; a sprinkling of paprika and fresh coriander sprigs.


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