A Recipe From Mildreds: Pepper Chick’n Enchilada Roja

The aroma of this roja sauce will permeate your kitchen.

This vibrant crimson, subtly spicy sauce can be prepared ahead of time and will remain viable for one week in the refrigerator. It is straightforward to prepare, but necessitates a particular variety of dried chili: the guajillo. These items are readily accessible; while they may not be available at your local supermarket, they may be located in specialty stores or online, and their exceptional color and flavor are unparalleled.

Serves 4

Ingredients:

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 6 oregano sprigs, leaves pickled

• 150g (5 ½ oz) plant-based chick’n, shredded

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• 1 tablespoon vegetable oil

• 10 corn tortillas

• 150g (5 ½ oz) vegan cheddar style cheese, grated

For the roja sauce

• 4 dried guajillo chillies, tops removed, deseeded

• 1 dried ancho chilli, top removed, deseeded

• ¼ teaspoon oregano leaves

• 4 garlic cloves

• 250ml (9fl oz) vegetable stock

• 300g (10 ½ oz) passata

• Salt, to taste

To serve

• Shredded lettuce

• Finely sliced onion

• Sliced red chillies 

Method:

1. To make the roja sauce, heat a non-stick frying pan or large, heavy-based saucepan over a high heat and toast the dried chillies for a couple of minutes until fragrant, but do not allow them to burn. Add 1 litre (1¾ pints) of water and bring to a simmer. Continue to simmer for 8–10 minutes until the chillies are rehydrated and soft.

2. Drain the rehydrated chillies then place them in a food processor. Add the oregano, garlic, stock and passata, then season to taste and blend until you have a red, smooth sauce.

3. Combine the red and yellow peppers, oregano and shredded chick’n in a large mixing bowl. Season with the salt and pepper.

4. Preheat the oven to 160°C/140°C fan/325°F/ gas mark 3 or preheat your grill to low.

5. Heat the oil in a frying pan over a medium heat. Dip 1 of the tortillas into the roja sauce, making sure it is lightly coated on both sides, then add it to the pan. Fry the tortilla for a few seconds on each side – make sure you do not fry it for too long, or it will become crispy and you won’t be able to fold or roll it.

6. To assemble the enchilada, place a spoonful of the chick’n and pepper salad in the centre of the tortilla, then roll it up and place it in a 23 × 33cm (9 × 13in) baking dish. Repeat with the remaining tortillas, roja sauce and filling.

7. Once all the enchiladas are rolled, sprinkle with the vegan cheese and grill or bake for 5 minutes to melt the cheese and warm through.

8. Serve the enchiladas immediately while they still are warm, with some shredded lettuce, sliced onion and sliced chillies on top.

Mildreds Easy Vegan is out now