::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

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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

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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

Vegan Slow Cook Chicken Enchiladas