Meatless Enchiladas
A new twist on an old favorite…here’s what you’ll need: red and green pepper, onion, garlic, veggie protein crumbles or sausage style; 16 oz. sour cream, 1 can creamed soup, 2 cans green chili enchilada sauce, 1 can black beans, 1 can or 1/2 package of whole kernal corn. Salt and pepper to taste.
Chop, then sautee onion, garlic, red and green pepper in olive oil. Add veggie protein, corn and drained black beans to sauteed vegetables and continue to cook until heated through. (I forgot to show olive oil, garlic, cheese and tortillas in the pic…but included a bottle of wine just for fun.)
Prepare the enchilada sauce: in a separate bowl, mix together two cans of green enchilada sauce, 16 ounces of sour cream and one can of cream of chicken (or other creamed soup). Mix with a spoon or whisk until thoroughly blended.
Warm tortillas in microwave until warm and pliable. Place a generous portion of veggie mix in the middle of the tortilla and top with your choice of cheese. I used low-fat colby-jack slices because that’s what I had on hand. Roll, enchilada style. Place stuffed, rolled enchiladas in a glass backing dish that has been sprayed with PAM.
Once all tortillas are stuffed, top with enchilada sauce mix. Bake at 350 degrees until the sauce and cheese bubble, about 30 minutes. Serve with your choice of side dishes.
How did it rate? Me: I love almost anything made with this enchilada sauce mix. Next time I would use the protein crumbles instead of the protein sausage. My hubby thought it was good but would like a little more spice next time. Two of my three children ate it but it wasn’t their favorite, although they will eat other enchiladas that I make. My littlest one wasn’t impressed but then again he has a texture issue with lots of foods and doesn’t care for black beans.
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