Great Enchiladas/Vegan

[Guest guest]

This is new and it is so great I would suggest you be careful about over

indulging. I wasn't. This is also a vegan recipe. For you hot nuts out there use

your hot stuff. LOL And don't call me in the middle of the night when you run

out of Tums.

 

Enchiladas

8-10 servings

 

Oven 350 degrees

Time: until hot and bubbly about 20-30 minutes

 

Ingredients:

Burrito size (large) flour tortillas (eight to twelve)

24-28 ozs mild enchilada sauce (we used El Paso mild)

1 can of pitted black olives, chopped (I buy them whole and chop them

myself...get lots more)

1 can green chilis, chopped, mild

1 block of Follow Your Heart Nacho non-cheese, shredded

2 pkg Morning Star Meal Starters Chik'n Strips (see below for substitutions)

4 green onions, chopped

Tofutti Sour cream for topping (this is vegan)

Lettuce, either shredded or torn, to put on bottom of dinner plate

 

Oil or spray a pan or two pans enough to accomodate the amount you are making.

This recipe can be expanded easily if you are careful with the filling amounts

for each enchilada since you could make more if you had the tortilla shells

available.

 

Fry the chik'n in oil til brown from the frozen state...browning makes it more

firm and more flavorful.

Lay out a shell, spred thin layer of enchilada sauce and spread to edges.

(about 2-3 TBSP) Then begin the layering with olives, chilis, green onions and

the chik'n. Then top with cheese. Roll the shell up into an envelope and place

into pan with the open flap down. Repeat this with each shell, being sure to

save enough sauce to cover the entire pan of enchiladas including the ends or it

will dry out in the oven. Use remaining cheese on top.

 

Bake uncovered 20-30 min. 350. Place a enchilada on the bed of lettuce and top

with sour cream.

 

I am substituting one package of the chik'n strips with my new found method of

getting a better texture with the tofu. One package of tofu. Slice the slab so

that you have four slabs, then freeze. After it has frozen for a day or two take

directly from freezer, dump into boiling water and boil until at least thawed,

but longer for more even texture. Then remove from water, let cool, press water

out with palm of hand. Then tear into shreds, kind of like the chik'n strips

look, and use that to replace one package of chik'n or all of it. Fry it briefly

in oil with garlic, salt and pepper. Then proceed as above.

 

linda