Momma Rosa’s EZ Faux Meat Enchiladas


Ingredients (use vegan versions):

  • 2 packages of small corn tortillas (of 10 each)
  • 2 cans enchilada sauce (either green or red)
  • shredded soy cheese
  • low sodium taco seasoning packet
  • Boca “meat” crumbles
  • 1/4 cup water
  • 1 can green chilies diced (optional)


Add water, taco seasoning and “meat”
crumbles to skillet on medium heat, stir
until all “meat” is brown.

Preheat your over to 350
Empty both cans of Enchilada sauce in a
wide rimmed bowl
Set out a large (3 qt oblong) lasagna
dish next to the enchilada bowl.

Traditionally, the corn tortillas would
be lightly fried but you can make it
healthier by wetting a paper towel,
insert the tortilla in the towel and
put it in the microwave for about 15
seconds or until soft.

Remove the tortilla from the microwave
and submerge it in the enchilada sauce
then put the tortilla in the large dish
Put about a spoonful of the meat
crumbles into the tortilla, add green
chilies and cheese, then roll the
tortilla over (like a burrito with the
ends open) and move to the end of the
dish. Repeat until you’ve filled the dish
Once you’ve filled the dish, pour the
remaining enchilada sauce over the
enchiladas, and then cover with cheese.
Bake for about 15 minutes or until all
the cheese has melted.

It can be a bit messy at first, but
once you get the hang of it, it’s
pretty easy.

Serves: 8

Preparation time: 30 min

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