Mom's and Tom's Vegetarian Cream Cheese Enchiladas

 

The other day, my Mom finally revealed the secret to her delicious enchiladas. They’re beef enchiladas, but there was something different about them that I really like and they translate perfectly to vege-burger enchiladas. More than that, my Sweet Baboo liked them which is saying a lot for any dish.  Anyway, it turns out that instead of enchilada sauce, mom uses a can of tomato soup. She wasn’t specific about proportions, so I used griller crumbles instead of beef and guessed at some of this. It turned out pretty good. Sheila liked it, so I feel good about posting the recipe. Happy Cinco de’ Mayo. Celebrate with a Tex-Mex Potluck (Haystacks are also appropriate)! We celebrate on May the 5^th when our Mexican friends finally ran the French government out of Norte’ America. That was a good thing. Can you imagine if I’d had to make vegetarian snails?

Filling cooked, ready to stuff the tortillas.

Ingredients:

•      Taco size flour tortillas (Mom makes ‘em with corn tortillas so either way)
  
•   Can of tomato soup
•   Cream cheese
•   Picante sauce
•   Grated cheddar
•   1/3 onion (chopped)
•   Morningstar Griller Crumbles (or any  good vegeburger)
  
•   Sour cream

Directions:

1.     In a large skillet, brown the Griller Crumbles (about 1/3 to half a bag) and set aside
2. Saute’ the chopped onions
3. Add Griller Crumbles to onions
4. Add 4 oz cream cheese (1/2 a block) and can of tomato soup
5. Stir together till the cream cheese melts
6. Add ½ cup picante sauce (I like mine mild, but whatever suits you - hot as you want)
7. Stir together till the mixture starts to bubble then turn off the heat
8. Lay out a flour tortilla, spoon the mixture into it, then sprinkle grated cheddar over it.
9. Roll the flour tortilla up and lay it in a 9x12 casserole dish
10. Repeat laying the enchiladas side by side till the dish is full.
11. Spread the remainder of the filling on top of the enchiladas
12. Drizzle picante sauce onto the enchiladas
13. Cover the top of the enchiladas with grated cheese
14. Bake at 350° until the cheese melts and begins to brown
15. Remove from oven and serve with a dollop of sour cream
    

Here's what it looks like ready to go in the oven.