I've adapted my grandma's family favorite recipe to work with my own lifestyle. This recipe can be switched from vegetarian to vegan easily, or you can even go old school and make it with real meat, just like my grandma Ramos

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Name: Meat-Less Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 package Yves Taco Stuffer; 1 package enchilada sauce powder; 1 jar tomato sauce; 1/2 jar marinated artichoke hearts; 1 large can sliced black olives; 1 cup warm water; 1/2 lb shredded cheddar cheese; 1/2 lb shredded monterey jack cheese; 12 - 15 yellow corn tortillas

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INGREDIENTS

1 package Yves Taco Stuffer
1 package enchilada sauce powder
1 jar tomato sauce
1/2 jar marinated artichoke hearts
1 large can sliced black olives
1 cup warm water
1/2 lb shredded cheddar cheese
1/2 lb shredded monterey jack cheese
12 - 15 yellow corn tortillas

INSTRUCTIONS

1. Preheat oven to 350* and spray a 8x8 glass pan with cooking spray

2. In a large pot, combine tomato sauce, Yves Taco Stuffer*, enchilada sauce powder, artichoke hearts, and water.

3. Heat over medium heat, and mix well.

4. Working quickly, dip each tortilla into the sauce mixture in the pot, till it's well covered. Place the tortilla in the pan, and then spoon meat, sauce and artichokes into the center of the tortilla.

5. Add a couple sliced olives on top of sauce mixture. Then fold sides up.

6. Repeat until the pan is full, with the enchiladas placed right up against each other.

7. Pour any remaining sauce over the enchiladas, and then any left over olives.

8. Sprinkle cheddar cheese, and then Monterey Jack

9. Bake in the oven for 30 -40 minutes until cheese is browned and bubbly

NOTES

* I use Yves Taco Stuffer (in the red package), because I like my enchiladas spicy. For a more mild heat, you can use Yves Ground Meatless or any other TVP you prefer.

If you want to make them with actual meat, fully cook the meat in a separate skillet before adding it to the sauce mixture. You can get more spice to your real meat by cooking the meat with a spicy taco seasoning packet.

To make them vegan, substitute regular cheese for soy or almond cheese.

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Meat-Less Enchiladas

1 package Yves Taco Stuffer
1 package enchilada sauce powder
1 jar tomato sauce
1/2 jar marinated artichoke hearts
1 large can sliced black olives
1 cup warm water
1/2 lb shredded cheddar cheese
1/2 lb shredded monterey jack cheese
12 - 15 yellow corn tortillas

1. Preheat oven to 350* and spray a 8x8 glass pan with cooking spray

2. In a large pot, combine tomato sauce, Yves Taco Stuffer*, enchilada sauce powder, artichoke hearts, and water.

3. Heat over medium heat, and mix well.

5. Add a couple sliced olives on top of sauce mixture. Then fold sides up.

6. Repeat until the pan is full, with the enchiladas placed right up against each other.

7. Pour any remaining sauce over the enchiladas, and then any left over olives.

8. Sprinkle cheddar cheese, and then Monterey Jack

9. Bake in the oven for 30 -40 minutes until cheese is browned and bubbly

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double batch, half olive, half olive free for my picky eaters
KateKunst

double batch, half olive, half olive free for my picky eaters
KateKunst

Nutrition

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Serving Size: 1 Serving (173g)
Recipe Makes: 12 Servings

Calories: 307
Calories from Fat: 160 (52%)

Amt Per Serving		% DV

	Total Fat 17.8g	24 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 1g
Cholesterol 36.7mg		11 %
Sodium 1088.7mg		38 %
Potassium 346.4mg		9 %
Total Carbohydrate 18.9g		6 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 14g
Protein 17.9g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 307

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