This week while looking at the tortillas I saw a can of "enchilada sauce." I flipped it over to read the ingredients and it appeared to be vegan. I then noticed a non-vegan recipe on the can for how to make simple enchiladas. I thought a vegan version would be wonderful to try. So I made it!
What I did was take one small can of tomato sauce and mix it in with one bag of Boca crumbles and about 1/2 cup of Daiya shredded cheese. You could also use beans, if you want to make bean ones, and I do intend to try that route the next time. Then take that mixture and roll it up into corn tortillas. Put them in a oiled baking pan, seem side down, and then take the enchilada sauce (you can find it down the Mexican food aisle at the store) and pour over the top of the vegan enchiladas. Bake them in the oven, uncovered, at 375 degrees for about 25 minutes.
When you take it out, top it with a little vegan sour cream and you are all set. Super easy, fast and delicious! You can serve it alongside some Spanish rice, salad, fruit, etc. In the picture I took a little of the leftover crumble mixture and put it on top (just because I had some left over after I rolled all the enchiladas).