Corn or rice tortillas
2 cups favorite cooked, diced/shredded meat (chicken, lamb, beef, pork)
1/2 cup diced onions
2 spoonfuls of Tofutti cream cheese
1 can diced green chilies (mild, medium, hot)
1/2 cup-1 cup diced black olives
1 jar sweet creek enchilada sauce (mild, medium, hot)
cilantro for garnish.
Heat oven to 350F. Mix meat, onions, Tofutti cream cheese, green chilies and black olives well. Pour enchilada sauce into a frying pan. Dip each tortilla in sauce and coat both sides. Fill tortilla with filling mixture and roll up. Fill a 9x9 pan with enchiladas. Pour half of the enchilada sauce over the enchiladas. Cover with foil and bake 40min. Pour remainder of sauce over enchiladas and cook 5-10 min. more. Serve with guacamole, Tofutti sour cream, salsa and cilantro.
This recipe can be modified for veggie enchiladas too.
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