Quorn Enchiladas
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 333.4
- Total Fat: 15.4 g
- Cholesterol: 22.5 mg
- Sodium: 1,343.8 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 16.5 g
- Protein: 24.1 g
View full nutritional breakdown of Quorn Enchiladas calories by ingredient
Introduction
A meatless Mexican entree that will fool 4 out of 5 carnivores. A meatless Mexican entree that will fool 4 out of 5 carnivores.Number of Servings: 5
Ingredients
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1 bag of Quorn Chik'n tenders
1 clove garlic, minced
˝ cup onion, chopped
1 bell pepper, chopped
1 handful frozen corn
1 can cream of chicken soup, reduced sodium and 98% fat free
1 can enchilada sauce
1 cup shredded cheddar cheese
Enchilada tortillas
Directions
Preheat oven to 375 degrees.
Put a small amount of oil in a large pan. Sauté onion and garlic until onions are translucent. Add Quorn and other vegetables and cook until everything is cooked through.
Fill each tortilla with Quorn mixture, add some cheese and roll up. Place in a 9x13 pan.
Combine soup and enchilada sauce mix until well blended. Pour this over enchiladas and cover with foil.
Bake for 15 minutes in 375 degree oven.
Remove foil; top with remaining cheese and continue baking for an additional 5-10 minutes or until cheese is melted.
Number of Servings: 5
Number of Servings: 5
Recipe submitted by SparkPeople user ANGLEDGE.
Put a small amount of oil in a large pan. Sauté onion and garlic until onions are translucent. Add Quorn and other vegetables and cook until everything is cooked through.
Fill each tortilla with Quorn mixture, add some cheese and roll up. Place in a 9x13 pan.
Combine soup and enchilada sauce mix until well blended. Pour this over enchiladas and cover with foil.
Bake for 15 minutes in 375 degree oven.
Remove foil; top with remaining cheese and continue baking for an additional 5-10 minutes or until cheese is melted.
Number of Servings: 5
Number of Servings: 5
Recipe submitted by SparkPeople user ANGLEDGE.