Meatless "beef" enchiladas with whole grain tortillas

Boca meatless ground crumbles, 1 frozen package
Tumaro's Multigrain Tortillas (Low Carb), 6 pieces (or any other whole grain tortilla)
Nueva Cocina Chipotle Taco Beef seasoning, 1 package (or any other Mexican beef seasoning)
Old El Paso Enchilada Sauce, 2 cans 2.25 cups (or the equivalent of any other Enchilada sauce)
One medium sweet onion, diced
Sargento Reduced-Fat Mexican 4 Blend Shredded Cheese, 2 cups (or any Reduced-Fat or 2% cheese like colby, jack or cheddar)

Preheat oven to 375 degrees.

In a large chef's pan with cover add the Boca crumbles, the onion, the seasoning package and 1.5 cups of water. Cover and bring the water to a boil under medium high heat. Then uncover, decrease the heat to low and stir occasionally until the water is mostly absorved

Add half a can of the enchilada sauce to a 9 by 13 inches pan. Make sure that it is evenly coated.

Assemble enchiladas as follows:

Lay a tortilla flat and add a heaping half a cup of the mix in the center. Top with a bit less that a quarter cup of cheese, Fold and place at the pan. Repeat by placing all enchiladas one next to the other. There will be left over "meat" filling. See note on the bottom about the way you can use that.

Add the remaining 1.5 cans of sauce evenly to all enchiladas then evenly top with the remaining cheese.

Bake at 375 degrees for 30-40 minutes or until cheese has melted and the sauce is bubbly. Let stand for ten minutes before serving.

It makes six servings of one enchilada each. The enchiladas keep in the refrigerator and reheat perfectly.

Note: Refrigerate the left over "meat" for up to 3 days. When ready to use, add 3/4 cup tomato sauce, bring to a boil and shimmer. It makes a great Taco filling.

Number of Servings: 6

Recipe submitted by SparkPeople user E_JUST_E.