Ingredients Jump to Instructions ↓

  1. 1 Tbsp. olive oil

  2. 1 onion, chopped

  3. 3 garlic cloves, minced

  4. 2 cups frozen ground beef substitute crumbles

  5. 10 oz. can condensed cream of mushroom soup

  6. 1/2 cup milk

  7. 4 oz. can chopped green chilies, undrained

  8. 10 oz. can enchilada sauce

  9. 8 oz. can tomato sauce

  10. 10 (6") corn tortillas

  11. 2 cups shredded Cojack cheese

Instructions Jump to Ingredients ↑

  1. In large skillet, saute onion and garlic in olive oil until tender. Add beef crumbles, soup, milk, and chilies. Simmer, stirring frequently, for 4-5 minutes. Spray 9x13" baking pan with nonstick cooking spray. In medium bowl, combine enchilada sauce and tomato sauce. Pour 1 cup of this sauce into bottom of prepared pan. Soften corn tortillas by wrapping them in foil and placing in a 350 degree oven for 5-8 minutes. Fill corn tortillas with crumbles mixture and roll up. Place on top of sauce in pan. Pour remaining sauce over filled enchiladas and sprinkle with cheese. Cover with foil and bake at 375 degrees F for 30-35 minutes. Remove foil and bake for 5-10 minutes longer, until cheese is melted and casserole is bubbly. Serves 6


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