Recipe of the Week

VEGETARIAN ENCHILADAS***

1 Tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
2 cups frozen ground beef substitute crumbles
10 ounce can condensed cream of mushroom soup
1/2 cup milk
4 ounce can chopped green chilies, undrained
10 ounce can enchilada sauce
8 ounce can tomato sauce
10 (6-inch) corn tortillas
2 cups shredded Cojack cheese

In large skillet, saute onion and garlic in olive oil until tender. Add beef crumbles, soup, milk, and chilies. Simmer, stirring frequently, for 4-5 minutes.

Spray 9x13-inch baking pan with nonstick cooking spray. In medium bowl, combine enchilada sauce and tomato sauce. Pour 1 cup of this sauce into bottom of prepared pan. Soften corn tortillas by wrapping them in foil and placing in a 350 degree oven for 5-8 minutes.

Fill corn tortillas with crumbles mixture and roll up. Place on top of sauce in pan. Pour remaining sauce over filled enchiladas and sprinkle with cheese. Cover with foil and bake at 375 degrees for 309-35 minutes. Remove foil and bake for 5-10 minutes longer, until cheese is melted and casserole is bubbly. Serves 6.

*** You can substitute 2 cups of cooked, crumbled ground beef instead of using the vegetarian ground beef. I have made this recipe both ways and it is very tasty.