These vegan enchiladas are delicious and so easy to make. I eat them often. But, I’ll take it one step further and boast a bit, because my non-vegan husband says they look, smell, and taste as good as any beef enchilada he’s ever had.

What you’ll need:

• Large Non-Stick Skillet
• 13×9” Baking Dish
• Mission Super Soft 5.5” Yellow or White Corn Tortillas (12)
• La Victoria or Old El Paso Red Enchilada Sauce (20 oz can)
• Gardein Frozen Plant-Based Crumbles (14 oz package)
• Field Roast Chao Creamery Plant Based Queso (1/2 8 oz tub)
• Tony Chacher’s Creole Seasoning (1 tsp)
• Sea Salt (to taste)
• Daiya Cheddar Dairy-Free Shreds (7.1 oz package)

Directions:

• Preheat oven to 375.
• On stove at medium/low heat, add beefless ground to skillet. Stir occasionally until thawed and warmed through. Add 1/3 enchilada sauce, Queso, and Creole seasoning. Stir until completely mixed. Taste for preference, and add sea salt accordingly. Remove from heat and divide into four sections in skillet. Set aside.
• Pour 1/3 enchilada sauce in baking dish and tilt the pan around until the sauce is evenly coating the bottom.
• Working with 3 tortillas at a time, wrap in wet paper towel and microwave on high for 40 seconds for pliability. Plop 1/12 of skillet mixture on top. Roll tortilla and place seam-side down in baking pan. Repeat until all tortillas have been assembled and are inside pan, pushing them against one another if necessary to make them fit. Add remaining mixture (if any) to the ends of the enchiladas.
• Pour remaining sauce evenly over enchiladas.
• Sprinkle shredded cheese on top.
• Bake 25 minutes until cheese is melted and sauce is bubbling.

Note: If you want to make these the traditional way, you can coat both sides of the tortilla in red sauce before adding the mixture. Keep in mind, you might need extra sauce. That said, I tried it both ways, and I found no difference in taste or texture by skipping this extremely messy procedure.

Suggestion: These enchiladas make perfect leftovers. Simply reheat in the microwave until cheese melts. If you feel like adding freshness, place them atop a salad of lettuce, tomato, black olives, green onions, enchilada sauce, and lime juice.

Suggestion: If you’re not fond of corn tortillas, you can substitute flour ones, and then adjust number of enchiladas according to tortilla size.

Suggestion: Add a 4 oz can of diced green chilis to the mixture if you enjoy spicier enchiladas. But, please keep in mind even the mildest brand might be too hot for others.