Recipe by Chef Yergin
A great recipe I came up with one day to feed my hunry friends. Very simple to make! Feeds an army, so have your friends over!!!
Top Review by EmJoMay
I made these twice, the first time I realized I had the wrong size of tortillas, so I layered them and made an enchilada casserole. It was really good, although I think I was too liberal with the jalapeÃ±os! :) The second time I made sure to buy the right size of tortillas, but they just came out all wrong! I don't know what happened, but they tasted like soggy burritos. I used flour tortillas, so maybe next time use corn? 3 stars for the casserole, 1 star for the enchiladas...2 star average? I think I'll try this again and keep tweaking.
- 24 soft corn tortillas or 24 flour tortillas
- 2 (16 ounce) cans enchilada sauce
- 1 (16 ounce) cansliced jalapenos
- 2 (16 ounce) cans vegetarian refried beans
- 1 bunch fresh cilantro, chopped
- 2 (16 ounce) packagesfiesta Mexican blend cheese
- 2 (12 ounce) packagesfrozen veggie crumbles
Directions See How It's Made
- Preheat over to 450 degrees.
- Coat a large frying pan with cooking spray and heat on medium.
- Add both packages of frozen.
- vegetarian "ground meat" and cook until thawed. Add jalapenos and cilantro and cover about 3 to 4 minutes, or until veggies have softened.
- Remove from heat.
- Now we're ready to start making the enchiladas. This is the boring part. Cover a corn flour tortilla with about 2 to 3 tablespoons of the refriend beans. You're going to want to spread it in a line down the center.
- Add about 4 tablespoons of the "ground meat" mixture on top of the beans. make sure everything is spread evenly.
- Sprinkle cheese on top of everything. (Add more or less depending on taste).
- Now we have to roll the enchilada. We're going to be doing this burrito style. Fold in the two ends with the stuffing showing inward about two inches, then roll into form. You should have something now that looks like a burrito or wrap.
- Place into a large greased cooking pant, and stack them side by side until pan is full.
- Once you have rolled all of your enchiladas, cover everything in the pan with both cans of enchilada sauce and the remaining amount of cheese. Cover in tinfoil.
- Place into oven and let bake for 20 minutes.
- After 20 minutes, remove tinfoil and allow to bake for another 10 minutes.
- Remove from the over and serve.
- Tastes wonderful with sour cream and guacamole, or even some chunky salsa. Can be made with ground beef, turkey and venison as well.