Vegan Slow Cook ‘Chicken’ Enchiladas

Recently I have been utilizing my crock pot, there are so many healthy and easy recipes from soup to pulled pork or jackfruit if you are a herbivore. My love of Mexican food led me to create Vegan slow cook ‘chicken’ enchiladas.

Needless to say, they were a hit at my house for Meatless Monday!

Ingredients:

• 1 package of Beyond Meat ‘chicken’ strips– chopped
• 16 oz Vegan cream cheese- I used Tofutti
• 1-2 Jalapeño(s)- chopped
• 2 tsp Cumin
• 2 tsp Garlic powder
• 2 cups shredded Vegan cheese- I used Daiya
• 16 small tortillas
• Mango
• Cherry tomatoes

Step 1- Add the following ingredients to a crockpot:

• Beyond Meat strips
• Cream cheese
• Jalapeño
• Cumin
• Garlic powder
• 1/2 cup of water

Let cook for 4 hours

Step 2- Preheat oven to 425 and prepare Pyrex dish

Step 3- Divide ‘chicken’ mixture evenly between tortillas (3-4 tbsp per) and place in Pyrex dish

Step 4- Top with shredded Vegan cheese and bake for 12-15 minutes

Step 5– Remove from oven and top with fresh cherry tomatoes and mango