Quorn Enchiladas with Homemade Tortilla Chips

In a bid to use up some of the freezer food this week I had a rummage around and found some Quorn mince, and as I have an abundance of tortillas for some reason decided to make enchiladas to use some of them up.

I've previously posted a recipe for Staffordshire Enchiladas and these were much the same apart from using Tortillas instead of the Staffordshire Oatcakes used previously. I also used cooked chicken previously and this time used Quorn and added mushrooms and left out the kidney beans.


For the topping I mixed a tub of garlic & herb Philadelphia with some Greek yoghurt and spread it over the enchiladas before sprinkling the cheese on. I kept some of it aside to use as a dip for the tortilla chips that I made to use up more of the tortillas.


Homemade Tortilla Chips


2 Flour Tortillas
tbsp Olive Oil
your choice of herbs/spices - I used Nando's Peri Peri chip sprinkle

• Cut each tortilla into 12 wedges
• Place on a baking sheet & lightly brush each with Olive oil
• Sprinkle over the spices
• Bake in a preheated 180 degree (C) oven for 5-6 minutes, keeping your eye on them as they burn very quickly
• Leave to cool on the tray and unless serving straight away keep them in an airtight container to keep them crispy