Yo bro, lets eat some 'chilladas.

An old friend of mine inspired me to become a vegetarian for about 10 years. Throughout high school I played with vegetarianism on and off for a few years where my friend was a full blown vegetarian from the start. Hanging out at her house meant Happy Hour with her mother, TONS of cooking and TONS TONS TONS of eating... not just food but vegetarian food. Since my friend's mother came from Mexico we were always eating vegetarian versions of Mexican food. Completely simple, cheese, corn tortilla, and beans. One of my absolute favorite type of food has to be Mexican food. Wrap shit up in a tortilla and call it a day. I picked up most of my cooking techniques from her. One of the most missed Mexican dishes I crave is cheese enchiladas. Making the transition from vegetarian to vegan was a complete nightmare. I'd order vegetable, cheese-less, and lard-less enchiladas and though it might have tasted BOMBTASTIC, it still couldn't satisfy the taste of real authentic gooey cheezey 'chiladas.

So here was my challenge:
To make Cheezy "chick'n" Enchiladas as vegan and authentic tasting as possible.

So,this meant I had to prep:
Drink two full glasses of wine and watch Walk the Line. While doing this enjoy good company and prep ingredients. (ie. chop, shred, pre heat, etc. etc.)




Simple note: This was made in a 9x9 square dish. Adjust any ingredients to your taste :D

--INGREDIENTS--

- 12 oz. Yves ground "Turkey" (12oz = 1 lbs. of real ground turkey)
- 1 c. Shredded Nacho cheeze
- 1 c. Monterey Cheeze (I use Follow your Heart for both cheeze)
- 1/3 c. chopped onion
- 1/2 c. sliced olives
- 10 oz. can diced green chilies
- 19 oz. can of enchilada sauce -- red or green sauce (I use La Victoria) -- separated into thirds
- 12-14 corn tortillas

--ASSEMBLE--

* Pre-heat oven to 400 degrees

1. In a medium size bowl combine "turkey" grounds, diced chilies, onion, 1/2 c. of each cheeze, and a third of the enchilada sauce. Mix well.

2. Pour a third of the enchilada sauce into the bottom of the 9x9 square dish so bottom is coated evenly with sauce.

3. Microwave tortillas until warmed and soft, "easy to roll". About 45 seconds to a minute.

4. Use about 1 heaping tablespoon of "turkey' mixture to fill and roll tortillas. Place seam side down and place into baking dish.

5. Pour remaining third of enchilada sauce over rolled tortillas and top with the remaining of each cheeze. Wrap in foil and bake from 45 min.

--NOTE: If cheeze isn't melted remove foil and place under high broiler for a about 2-4 minutes or until cheeze is melted and bubbly. BE CAREFUL NOT TO BURN YOUR 'CHILADAS!