Quorn enchilada bake

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Serves: 4

By motormouth

(1 Vote) 1


  • 1/2 onion finely chopped

  • 2 tins chopped tomato

  • 1/2 tsp cayenne pepper

  • 150g cheese grated

  • 1/2 tsp paprika

  • 1 clove garlic crushed and chopped

  • 6 flour tortillas

  • 1/2 tsp chilli powder

  • 1 bag frozen Quorn pieces


  1. Preheat the oven for 10 minutes 180C/Gas Mark 4.
  2. Stir fry up the frozen Quorn pieces until they are golden brown and cooked through, add the chopped onions. Stir fry until the onion is cooked and slightly golden as well.
  3. Add the cans of tomatoes and add all the spices and garlic. Heat until it comes to the boil, then stir on a simmer heat for about 5 minutes. Add a handful of the grated cheese. Stir in until melted.
  4. Take a rectangular deep dish. Then get one of the tortillas and put in a spoonful of the enchilada in the middle. Roll it up tightly. Repeat for the remaining 5 tortillas.
  5. Spoon over the rest of the enchilada sauce. Sprinkle over the grated cheese and bake in the oven for 10 minutes. Serve with a green salad.

Handy Hint

Substitute the quorn with chicken or beef for a meaty option.

Additional Information

  • mexican

  • tomato

  • cheese

  • Main Course

  • Vegetarian

  • Egg Free

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Your comments

  • 14/10/08 19:34

    I love this spicy recipe - it gets children used to a spicy dinner, which is fairly healthy.