Ingredients: (serves 3 people with 1 leftover for the chef's lunch the day after)
For the filling:
Half bag of Quorn chicken pieces,
3 stalks of celery, chopped,
1 red onion, chopped,
Chopped mixed peppers,
1 tbsp Cajun spice mix.
For the pancake wraps: - makes 7-8
I used the spelt flour pancake recipe from What to Eat When You Can't Eat Anything (which is fast becoming my food bible). I used this recipe before in the toad in the hole post so click here to go to the batter recipe.
Garlic and Almond sauce:
See the link in the intro.
Preheat the oven to 180°C/ 356° F.
Make up the pancake batter and leave it to stand for half an hour if you can spare the time.
Heat some olive or vegetable oil in a pan and soften the onions, celery and chopped peppers. Add the quorn chicken pieces and sprinkle the Cajun spice mix. Fry off the mixture for a couple of minutes then take them off the heat. Don't let the vegetables get too soft because they'll also be cooked in the oven.
Begin frying off the pancakes. I used a medium sized frying pan so the pancakes were smaller than the size of the average dinner plate.
I spooned some of the quorn chicken and pepper mix along the centre of each pancake, then rolled them up and lined them up in a lasagne dish, with a little bit of olive oil sprinkled over the bottom of the dish to stop the enchiladas from sticking to it while they're cooking.
I used the biggest lasagne dish we have and managed to fit about 7 enchiladas in total into it. I then poured the almond and garlic sauce over the top and cooked it in the oven for 30 minutes. In the last 5 minutes of the cooking time, I sprinkled some grated goats' cheese over the top and put it back in the oven.
While the enchiladas were cooking I also had some chunks of sweet potato roasting in the oven and served them together.