Monday, December 8, 2008

Meatless Crockpot Enchiladas

Prep Time: 25 minutes
Cook Time: 5 hours

1 Tbsp. olive oil
1 onion, chopped
3 garlic cloves, minced
2 cups frozen ground beef substitute crumbles
10 oz. can condensed cream of mushroom soup with roasted garlic
4 oz. can chopped green chilies, undrained
10 oz. can enchilada sauce
10 (6") corn tortillas
3 cups shredded Cojack cheese

Preparation:In large skillet, heat olive oil and saute onion and garlic until tender. Add beef substitute crumbles, soup and chilies. Simmer, stirring frequently, for 4 minutes.

Spray 3-4 quart crockpot with nonstick cooking spray. Layer ingredients: first, 1/4 cup enchilada sauce, then 4 corn tortillas (overlapping and tearing in half as needed for an even layer), 1/3 of 'beef" mixture, 1/4 cup enchilada sauce and 1 cup cheese. Repeat layering twice, using 3 corn tortillas and half of remaining 'beef' mixture, enchilada sauce and cheese in each layer. Cover crockpot and cook on low for 4-1/2 to 5-1/2 hours. Let stand 5 minutes before serving. 6 servings

Note: These are soooo good! You can use beef if you wish also, or if you don't have beef crumbles I used veggie burgers. I also substituted flour tortillas for corn, since I couldn't find any.

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