Meatless Crockpot Enchiladas

Sep 19, 2007 21:50

 
INGREDIENTS:
  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 cups frozen ground beef substitute crumbles or equivalent reconstituted TVP 
  • 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 Colby-jack cheese

PREPARATION:

In large skillet, heat olive oil and sauté 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

crock pot, tvp, main dish, healthy recipes

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