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Posted by Jennifer (the student) on July 11, 2012

It was overcast and a little rainy today and I was feeling like some comfort food would be good. I found this recipe a few months ago and I thought it sounded so good but a little too rich for me. So today I took advantage of the cooler weather and decided to re-make this recipe into a lower fat, vegetarian version. This recipe is so quick and easy to make and pretty tasty if I do say so.

Inspired by: White Chicken Enchiladas by Joyful Momma’s Kitchen

  • 10 soft corn tortillas (taco size)
  • 8 oz seitan strips (I used West Soy)
  • 15 oz can chickpeas (drained)
  • 2 cups shredded Monterey Jack cheese
  • 3 TBSP earth balance
  • 3 TBSP flour
  • 2 cups vegetable broth
  • 1 cup Greek yogurt (I used Fage 0%)
  • 7 oz can diced green chilies
  • Olive Oil  (for pan)
  1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 pan with olive oil.
  2. Mix seitan strips, chickpeas and 1 cup of cheese. Roll this filling in tortillas, place in pan seam side down.
  3. In a saucepan, melt earth balance over medium heat. Then whisk in flour and cook for 1 minute. Add broth and whisk until smooth. Cook until thick and bubbly.
  4. Add yogurt and chilies to mixture. Do not bring to boil, to prevent curling the yogurt.
  5. Pour hot mixture over enchiladas and top with the remaining cheese.
  6. Bake for 22 minutes and then turn on broiler to high for about 3 minutes to brown the cheese.
  7. Enjoy.

♥ ♥ 


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