Vegan Red Chili Chicken Enchiladas

I LOVE this dish! It's one of our favorites!

Ingredients: All Organic

1/4 cup Flour
1/2 cup Red Chili Powder
3 cups Water
1 tsp Salt
1/8 tsp Ground Cumin
2 Tsp Canola Oil
1 bunch, Green Onions (sliced into 1/4 pieces)

1 Package Chicken (QUORN meatless, made of mushroom and tastes SO GOOD!)
1/2 tsp Light Soy Sauce
1 Package Corn/Wheat Tortillas
1/2 cup grated Soy Cheese (Jack Style)
Non-dairy Sour Cream
Canola Oil Cooking Spray

Cooking Directions:

Whisk Flour and Chili Powder into Water in a Heavy Saucepan, add Salt and Cumin Powder. Bring to a boil on Med-High heat, stirring occasionally.

Once the sauce boils, reduce heat to a simmer and cook for 3-4 minutes, stirring constantly to prevent sticking or burning. Set aside while you make the filling.

In a heavy, heat canola oil over Med heat. Add green onions and sautee' for 1 minute. Add chicken, salt, soy and cook for another 2-3 minutes.

Pre-heat oven to 350 degrees. Warm tortillas to soften. They can also be wrapped in a cloth and warmed.

Fill each tortilla with 1/2 cup filling and roll up from one side to another. Pleace seam side down on a 10 inch round baking dish coated with cooking spray. Once they are filled, pour sauce over rolled stuffed tortillas, and cover with aluminum foil.

Bake for 25 minutes. Remove foil, sprinkle with soy cheese and bake another 5 minutes.