fantastic Cheese and Mock-chicken enchiladas

[Guest guest]

I made this tonight, it was fantastic.  Four meat eaters ate it and loved it. 

My 9 year old wants the recipe as well as my 13 year old.  My 18 year old son is

at work, so he hasn't had a chance to try it, but I'm sure he'll love it as long

as no one tells him it's vegetarian. 

When I cook I don't measure spices, so I guessed. 

 

Cheese & Mock-Chicken Enchiladas

by Kelly Best

 

Soak:

1c. chicken crumble TVP

1c. Boiling water

cumin, chili powder, garlic salt & paprika

 

Saute:

1/4 c. red onions finely chopped

1/4 c. green pepper finely chopped

1 clove of garlic finely chopped

 

Add & heat:

1 4 oz. can chopped green chilis

1/4 c. water

1/2 tsp. cumin

2 tsps chili powder

1/2 tsp oregano

1/8 c. freshly chopped parsley

4 oz. cubed cream cheese

1 c . shredded cheese

 

Warm:

4 large flour tortillas or 8 small flour tortillas

Add filling mixture to center of tortilla and roll up. Place in 13 x 9 pan.

 

In saucepan heat:

1 can Rotel mild tomatoes with garlic

1 can cream mushroom soup

(I used the emersion blender, since my family doesn't like tomato chunks)

then add 1 c. shreded cheese

Pour sauce over enchiladas and bake at 350 degrees for 20 minutes.

3/09 Excellent all loved