Easy Bakes/ Part 2- Enchiladas

Try these easy plant based Verde Enchiladas. Fun, delicious and easy to make! Part 1 of the Easy Bake series. Dinner the whole family will love!

Enchiladas
Serves 6

12 Oz Soy Chorizo or meat crumble substitute
1 Bag Cauliflower Rice
½ Yellow Onion sliced
2 Tbsp Oil
1 Tsp Cumin
1 Tsp Coriander
½ Tsp Salt
12 Corn Tortilla
1 Cup Cream Cream Cheese or Cream Cheese Sun
1 Cup Tomatillo Salsa
1 Bunch or 1 cup Cilantro
2 Cups Shredded Mozzarella or Cheese Substitute

Directions-
Preheat oven to 400 degrees.
Create sauce by adding cream cheese, salsa and cilantro to the blender. Blend until smooth. Set aside.
Next dice onion.
On medium to high heat, set your large saute pan down and add in your oil.
While that is warming you can take corn tortillas out, wrap them in aluminium foil and place them in the oven for 5 minutes to warm up so they are more pliable.
Take onion and cauliflower and add to pan. Saute for 5 minutes or until the onions start turning translucent.
Add in soy chorizo and seasoning.
Mix well. Finally add in 1/2 cup of your saved sour cream sauce and ½ cup of shredded cheese. Pull off heat and make sure everything is incorporated.
Take out tortillas if you haven’t already.
Using a 9x13 rimmed pan, Pyrex works great. Take some more of the sauce and coat the bottom of the pan. It doesn’t need a lot. Maybe ¼ cup. Make sure it’s evenly distributed.
Next take 2 tortillas overlapping them lengthwise. Fill with chorizo mixture. Roll it up and place it in the pan. You should be able to fit 6 enchiladas horizontally.
Once they are all in the pan pour the remaining sauce on and cover it with the rest of the cheese.
Bake uncovered for 22 minutes or until the cheese is melted and bubbly.
Remove and let cool.