« To the Blog

Cheesy Quorn Enchiladas

Here's another recipe where I use Quorn instead of meat. My meat-eating friends and family members can't tell the difference.

Quorn Enchiladas


- extra-virgin olive oil
- 2 packages of the Quorn (in smaller pieces, e.g. Cornatur Geschnetzeltes)
- salt
- Freshly ground black pepper
- ~300 ml canned red enchilada sauce or salsa
- ~250 ml crushed tomatoes
- 1 teaspoon cumin
- 2 cups shredded Monterey Jack cheese, divided (If I can't find this in Switzerland, then I substitute cheddar cheese)
- 2 cups shredded cheddar cheese, divided
- 1/4 cups, fresh chopped cilantro, plus more for garnish
- 8 corn tortillas


1. Preheat oven to 180° C. In a large skillet over medium-high heat, drizzle olive oil and add Quorn. Season with salt and pepper and cook until golden brown. Transfer to a plate.

2. In a small bowl combine enchilada sauce or salsa and tomatoes; season with salt and pepper. In a medium bowl mix together Quorn, half the enchilada mixture, cumin, 1 cup Monterey Jack cheese, 1 cup cheddar cheese, and cilantro.

3. In a large casserole dish, spread half of the remaining enchilada or salsa mixture on the bottom. Add a small scoop of the Quorn mixture in the center of 1 tortilla, then roll up and place in casserole dish seam side down. Repeat for remaining tortillas. Spread remaining enchilada sauce or salsa on top and sprinkle with remaining cheese. Bake for 10 minutes or until cheese is bubbling and melted.

4. Garnish with cilantro and serve immediately.