White bean chick'n enchilladas

Updated at: Sun, 15 Sep 2024 20:35:54 GMT

Step 1

Start with placing 15 tomatillos, 3 jalapeños, 3 Serrano chili's and 1 large yellow onion, quartered on a sheet pan with some olive oil. Broil for 2-5 minutes, then flip all veggies over and broil again 2-5 minutes until charred.

Step 2

After all veggies are roasted, remove seeds from half of the peppers (or more for less intense heat) add minced garlic (about 2 cloves) and a few tablespoons of veggie broth to a food processor. Add 1/2c of cilantro with stems and blend.

Step 3

Brown 1/2 package quorn nuggets in a skillet with a little veg stock, add can of beans. Sprinkle taco seasoning, queso and 1/2c chopped spinach. Add more veg stick if needed.

Step 4

Warm corn tortillas and spread salsa on bottom on 9"x13" glass dish. Place filling in tortillas and roll into dish. After rolling 12 and filling pan, cover all enchiladas with most (or all) of remaining salsa. Cover with foil and bake at 375f for 30 minutes.

Step 5

After 30 minutes, remove pan from oven and uncover. Sprinkle Monterey cheese on enchiladas and put back in oven for 10 minutes.

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