Vegan CHIK’N Enchiladas

Method

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
3. Add the minced garlic and diced bell pepper to the skillet. Cook for an additional 2-3 minutes until the peppers are tender.
4. Stir in the CHIK’N, corn kernels, and black beans. Season with salt and pepper to taste. Cook for another 3-4 minutes until everything is heated through.
5. Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish, spreading it out evenly.
6. Warm the tortillas in the microwave or on a skillet until they are pliable. Spoon a generous amount of the CHIK’N and vegetable mixture onto each tortilla, then roll them up tightly and place them seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the top of the rolled enchiladas, spreading it out evenly. Sprinkle the shredded vegan Mexican blend cheese over the top.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through, and the cheese is melted and bubbly.
9. Remove the foil and bake for an additional 5 minutes to lightly brown the cheese.
10. Serve the enchiladas hot, garnished with diced avocado, chopped cilantro, sliced jalapeños, and a dollop of vegan sour cream if desired.