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Recipe Ingredients

  • 1 Tbsp. vegetable oil
  • 1 (6.2-oz.) package frozen plant-based veggie crumbles
  • 1 (4-oz.) can green chiles, drained
  • 1 (19-oz.) can red enchilada sauce, divided
  • 3 cups shredded Mexican cheese blend, divided
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 10 (4-inch) soft flour tortillas

Recipe Directions

  1. Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a large skillet over medium-high heat, heat oil until hot. Add crumbles; cover and cook 3 minutes. Uncover and continue to cook 3 to 4 more minutes or until browned, stirring occasionally. Add green chiles, 1/4 cup enchilada sauce, 2 cups cheese, the garlic powder, salt, and pepper; mix well and remove from heat.
  3. Pour 1 cup enchilada sauce in baking dish. Spoon equal amounts of veggie crumble mixture down center of each tortilla. Roll up tortillas and place seam-side down in baking dish. Top with remaining enchilada sauce and sprinkle with remaining cheese.
  4. Bake 15 to 20 minutes or until heated through. Serve immediately.

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