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