10 small corn tortillas
1/2 cup olive oil, divided
1/2 onion, chopped
5 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon creole spice mix
1/2 teaspoon salt and pepper
1/2 cup salsa
1 (8 ounce) bag vegan chick'n strips, warmed then chopped
1/4 cup water
3 tablespoons flat leaf parsley, chopped
1/2 cup vegan cheese, shredded
1. Preheat oven to 350 degrees F. Pour half of the olive oil in pan and heat to medium-high. Lightly fry each tortilla, and place on a paper towel to remove excess oil. Add oil as needed for your tortillas.
2. With the oil left in the pan, saute onion and garlic. When they are soft and translucent, add seasonings, salsa, chick'n and water. Stir and let simmer for at least 5 minutes. Mix in parsley.
3. Scoop 2 heaping teaspoons filling into each tortilla, and sprinkle a little "cheese" in the center (it will work its way throughout) and roll up tightly.
4. Place on cookie sheet and bake for about 25 minutes. Let sit for a few minutes to cool, then serve with a nice green salad to balance out the meal.
Source of recipe: Adapted from mom's enchilada recipe.