Vegetarian

Faux Chicken Enchiladas is for Dinner.

Faux Chicken Enchiladas takes several minutes to prepare.

Faux Chicken Enchiladas takes several minutes to cook.

Faux Chicken Enchiladas makes 4 servings.

The ingredients for Faux Chicken Enchiladas are:

2 teaspoons salt-free Southwest or Mexican seasoning
1/8 teaspoon garlic powder
1/8 teaspoon salt
4 servings (approx 28 pieces) Morningstar Farms Chicken Strips Meal Starter
1 1/4 cups canned medium traditional enchilada sauce (red)
1 1/4 cups canned medium green chili enchilada sauce
3 1/2 ounces (about 1 3/4 cups) finely shredded 75 percent light cheddar cheese, divided
1/3 cup chopped fresh cilantro leaves
1/4 cup drained, sliced black olives
2 tablespoons canned, drained, chopped chilies
8 (6-inch) yellow corn tortillas

Here is how you make Faux Chicken Enchiladas:

Preheat a grill to high heat. Preheat the oven to 425 degrees.In a small bowl, mix the seasoning, garlic and salt. Toss the mixture evenly over the chicken substitute pieces. Let them stand 10 minutes then put them on the grill. Turn the heat to medium and grill the faux chicken for 5. Remove them from the grill and let them stand 5 minutes.In a medium saucepot over medium heat, combine the enchilada sauces. Stir occasionally until simmering. Meanwhile, in a medium bowl, mix 1-1/4 cups of the cheese, the cilantro, olives and chilies. Set aside.Spoon 1/2 cup of the sauce into a 13x9x2 inch baking dish. Spread it to evenly cover the bottom. Wrap the tortillas in a damp, clean, lint-free dish towel and microwave them until just warm and just soft and pliable, about 30 seconds. Dip one tortilla in the remaining sauce, then place just under 1/8 of the cheese mixture (about a scant 1/4-cup) then faux chicken pieces in a 2-inch wide strip down the center of the tortilla.Fold the sides of tortilla into the center so they overlap, creating a tube, and place the tube seam side down in the casserole dish. Repeat with the remaining tortillas, faux chicken and all but 1/4 cup of the cheese mixture,, placing them side by side in the dish.Ladle the remaining sauce over the top then sprinkle the tops evenly with the remaining cheese mixture. Cover the dish with foil and bake it for 10 minutes. Remove the foil and bake the enchiladas an additional 10 minutes or until the cheese is melted both on the top and on the insides.Number of Servings: 4Recipe submitted by SparkPeople user IGIRL66.

The nutritional information for Faux Chicken Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 390.6

• Total Fat: 13.6 g
• Cholesterol: 13.1 mg
• Sodium: 1,908.0 mg
• Total Carbs: 37.7 g
• Dietary Fiber: 5.4 g
• Protein: 33.5 g

The dietary needs meet for Faux Chicken Enchiladas is Vegetarian