Originally by: Dellena
Adapted for meatless by: Barbi
“This sounds like a lot of work by the size of the text, but
it’s really quite easy, and very difficult to mess up.
You won’t believe how good they taste!”
1 lb ground veggie crumbles
1 lb extra sharp cheddar cheese
1 lb monterey jack cheese
1 pkg Lawrys Enchilada Sauce Mix
6 oz can tomato paste (not sauce, paste!)
1 bottle McCormick Mexican Seasoning
(also known as Schilling in some parts of the USA)
1 small can chopped black olives
1 small can chopped green chiles
6 cloves garlic
24 corn tortillas (you will lose some of them)
some onion powder to taste
some garlic powder to taste
2 disposable foil square pans
Make the sauce first. Put the tomato paste and the water in a pan and
mix together with an egg beater, until paste is dissolved.
Add the Lawrys seasonings, mix well and put on low heat.
Come back and stir it often while making the rest of the stuff below.
Shred both cheeses, sprinkle with flour and mix to keep it from lumping.
Shred the garlic on the small holes of the cheese grater. (It’s way easier
In a large bowl mix the veggie crumbles, olives, green chiles, garlic and all
spices. Add a tablespoon or two of the sauce if it’s too dry to mold in a shape.
Taste test it – add more garlic or onion powder if necessary.
Mix together with 3/4 of the shredded cheeses.
Place 5 or 6 of the tortillas in the hot sauce to soften them. If they are soft
enough they will roll without breaking, if they are too soft they will tear.
You will see.
Take out a tortilla and place it on your baking pan. Fill with the veggie/cheese mix
(go ahead, use your hands) and roll into an enchilada. Turn it seam side down.
Repeat until both your pans are filled up. Cover the enchiladas with reamining sauce.
Bake for 30 minutes in a preheated oven. Cover with the rest of the cheese and bake
5 minutes more or until cheese is melted.
Serve with Coca Cola, not Pepsi, in tall glasses with 4 (not 3, not 5) ice cubes each.