Vegan Chik'n Fajita Enchiladas

• 1 package of Alpha Foods Chik‘n Strips
• 1 package of tortillas of choice (8-10 count)
• 2 cups of red enchilada sauce 
• 2 tbsp of avocado oil or olive oil
• ½ cup of onion, sliced
• ½ cup of red bell peppers, sliced 
• 2-3 cups of vegan cheddar cheese
• ½ cup of green bell peppers, sliced
• ½ tsp of garlic powder
• ½ tsp of cumin
• ½ tsp of pepper
• ½ tsp of salt 
• ½ cup of dairy-free sour cream 
• Cilantro
  

1. Preheat oven to 350°F. Grease a 9 by 13 baking dish and set aside.
2. In a sauté pan, heat oil over medium-high heat. Add onion and bell peppers and sauté for 3 minutes, stirring occasionally. Add diced Chik’n Strips and green chiles, and season with seasonings. Continue to sauté the mixture for 6-8 minutes, stirring occasionally.
3. Add 1/3 cup of enchilada sauce, mix in and turn off heat.
4. To assemble the enchiladas, lay out a tortilla, spread the chik’n mixture and a sprinkle of cheese. Roll up tortilla and place on a greased baking dish pan. 
5. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese. Bake uncovered for about 15-20 minutes. minutes until enchiladas are cooked through and are crispy on the edges.
6. Drizzle with sour cream, cilantro and any additional toppings of your choice and serve.

No clucks in this chicken-free dish—enjoy!

Credit @NancyLNevarez