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 5th 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?
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| Filling cooked, ready to stuff the tortillas. |
- 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:
- In a large skillet, brown the Griller Crumbles (about 1/3 to half a bag) and set aside
- Saute’ the chopped onions
- Add Griller Crumbles to onions
- Add 4 oz cream cheese (1/2 a block) and can of tomato soup
- Stir together till the cream cheese melts
- Add ½ cup picante sauce (I like mine mild, but whatever suits you - hot as you want)
- Stir together till the mixture starts to bubble then turn off the heat
- Lay out a flour tortilla, spoon the mixture into it, then sprinkle grated cheddar over it.
- Roll the flour tortilla up and lay it in a 9x12 casserole dish
- Repeat laying the enchiladas side by side till the dish is full.
- Spread the remainder of the filling on top of the enchiladas
- Drizzle picante sauce onto the enchiladas
- Cover the top of the enchiladas with grated cheese
- Bake at 350° until the cheese melts and begins to brown
- Remove from oven and serve with a
dollop of sour cream
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| Here's what it looks like ready to go in the oven. |
Wonderful background story— and excellent directions !
ReplyDeleteCan’t wait to try these. They look yummy. Thank you Tom and Mom for sharing. I will let ya know what we think. I love Mexican food and by the way. My Dad‘s Mom was Cherokee Indian from Oklahoma. I was born in Wichita Falls, Texas, however I lived 62 years in the golden state. Most Texans loathe Californians. In fact they despise any outsider. I found that out early on. This September it will be 5 years. It was an election year, COVID hit, there was a shooting at the 24 hour Walmart 2 miles from the house I purchased, my tires 🛞 on the Enterprise rental car with California plates were flattened, the Police 👮♀️ harassed me, the list goes on an on. I had no idea this was a drug recovery rehabilitation town, so many homeless, sober living homes every where. Dr. Phil flies his audience members from his show that have issue to La Hacienda for every addiction you can think of. It’s extremely expensive. His brother went to Starlight in Center Point, another drug recovery facility, Ben Affleck went there when he was going through the divorce with Jennifer Gardner. He is a recovering addict. He’s married to Jennifer Lopez now. I’m glad he found happiness. Kid Rock the musician went there as well as Cat Calhoun the rapper and comedian to name a few movie stars. There are countless others as well as wealthy men and women who can afford lifestyles of the rich and famous. Mom was German and Norwegian so Tom, honestly I’m a rainbow 🌈 of 🎀 ribbons. Have a beautiful 😻 evening. God Bless this nation!
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