Ingredients (use vegan versions):

• 1 pound cramine or portabella mushroom
• 1/2 red onion
• 1 or more clove of garlic
• 1 cup dry textured soy protein
• 1 cup veggie broth 1 package Taco seasoning
• 1 large can or 2 cups of enchilada sauce 8 to 10 corn tortillas shredded vegan cheese alternative of choice, if desired

Directions:

1. Heat oven to 375
2. Mince mushroom to fine consistency Chop onion to desired size Mince garlic
   In medium sauce pan on low, heat enchilada sauce till warm. Remove from heat. In large skillet on medium high add mushrooms, saute till tender. Add onions and garlic, saute till desired doneness. Add textured soy protein (if skillet is dry add a spray of a non stick fat-free spray to the pan then add textured soy protein) and mix well.
3. Add taco seasoning and mix till completely coated.
4. Add veggie broth and mix well (I like my textured soy protein soft, so if needed add extra veggie broth 1 tablespoon at a time).
5. Pull skillet off heat and let sit for a couple minuets mixing a couple times till textured soy protein is well hydrated.
6. Coat both sides of tortilla by dipping in the warm sauce. Place desired amount of filling in a line in the middle of tortilla. (3 or 4 tablespoons). Take left edge of tortilla and tuck under right edge so your tortilla rolls up and place seam side down in pan. Repeat till all filling is used.
7. Top enchiladas with left over sauce
8. Top with your favorite vegan cheese alternative if desired
9. Place pan in oven for 15 to 20 min
10. The warm sauce helps soften the tortilla so you can roll them with out breaking. If tortilla is really dry have a pan of hot water near that you can dip tortilla in to soften, then dip in sauce.
11. I build my enchiladas in the pan I am going to bake them in so all I have to do is roll the tortilla over seam side down and slide into place.

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