Directions
Yields: 8 Servings
Instructions:
Note that if you want or need gluten-free enchiladas, you should be able to accomplish that in this recipe by just using gluten-free corn tortillas.
Ingredients:
| 1 can | 15 oz can tomato sauce |
| 2 packages | Simply Organic Enchilada Sauce |
| 1 | onion |
| 10 ounces | mushrooms (This is approximate and feel free to use any mushrooms you prefer (white, baby bella, etc)) |
| 1 can | sliced olives (medium sized can) |
| 1 package | Butler Soy Curls (8 oz package) |
| 8 | tortillas |
Steps:
These are the ingredients you’ll need. I’ve probably never used the same exact combination twice, so if you like baby bella mushrooms more than white, go for it!
Soak the Butler Soy Curls for 10 minutes in warm water to re-constitute, and then drain. Note that you can use any chicken-like fake meat here such as Beyond Meat or Gardein, but I’ve tried those in this recipe and there is just something special about the Butler Soy Curls.
While the soy curls are re-constituting, chop the onions and mushrooms.
Get your sauce started if you’re making it from the sauce packs, you might have to simmer it for a while to get the chunks out and for it to be very smooth.
Cook the Butler Soy Curls in a pan with some butter or oil, over medium heat for about 15 minutes or until browned evenly. You can add any desired seasoning here such as salt, cumin or “chicken” seasoning.
Saute mushrooms over medium heat for about 10 minutes. Then add onions for about 5 minutes until a bit soft but still crunchy.
Preheat your oven to 350 degrees Fahrenheit.
Combine cooked soy curls, cooked mushrooms and onions, sliced olives, and 1 cup of the enchilada sauce in a bowl and mix.
Line the bottom of your baking pan with a layer of sauce, then assemble your enchiladas seam-side down, and fill up the pan. I use a spoon to make sure I get sauce all over the enchiladas and in between them, the sauce should cover everything!
Place enchiladas in the pre-heated oven and bake for 20 minutes, or until the sauce becomes bubbly.
Serve and optionally top with vegan sour cream, avocado, and more olives!
It’s that simple, enjoy!
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