These BBQ Pulled Shreds.
They were the first thing I noticed when I sauntered up to the fake meat section of the grocery store (not like it was total unchartered territory; I’ve been known to look-but-not-touch many a time.) And I knew that if I started off there, I may just fall too deeply in love and never make it through my the stack of coupons Gardein supplied me with without ever trying another product. And that wouldn’t be very fair. So as you might recall, I started off with the “beef” skewers and transformed them into the quickest, easiest Thai-Style Beef Lettuce Wraps that have ever graced my
coffee dinner table.
But when this week came around and it was time to choose another of Gardein’s many meatless products, I didn’t plan to wait any longer.
Sadly, not one, but two grocery stores on my way home from work were all out of my coveted BBQ Shreds.
I’ll take that as a good sign; I guess I wasn’t the only one craving them. Forced into making another selection, I hesitantly reached for the Sante Fe Good Stuff. Hesitant not because I had any intention of not liking it, but because I wasn’t prepared. Didn’t know what to do with it. I had grand plans for the BBQ shreds; I couldn’t simply plop sante fe on a plate and call it a party.
So I thought about it, as I wandered to the checkout, and then to my car. Fortunately, the craving came just a few minutes later. The solution to my problem. Heck, if I could solve problems at work in five minutes flat, I bet life would be really, really good.
Not that life isn’t good. I mean, how can it not be when you have meatless Southwestern “Chicken” Enchiladas?
These enchiladas came together super quick, and I found that chopping the meat up and rolling into two corn tortillas was a fabulous way to stretch the entree. I’d definitely make this again!
Southwestern “Chicken” Enchiladas
1 serving gardein™ Sante Fe Good Stuff (1 portion + sauce)
2 corn tortillas
3/4 oz reduced fat Mexican-blend shredded cheese
Preheat oven to 375ºF. Spray a small baking dish with nonstick cooking spray.
Remove the “meat” portion from the package and place on a cutting board. Chop into small pieces.
Place the two corn tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave for 30 seconds.
Transfer the warm tortillas to work surface and divide the chopped Sante Fe Stuffer evenly among them. Roll each one up, and place seam-side-down in the baking dish. Cut open the sauce packet and spread evenly over the enchiladas. Sprinkle with cheese.
Bake for about 15 minutes, or until hot.
I received free gardein™ products to make this recipe. As always, all opinions expressed are my own.