2 1/2 cups Soy Curls™ (dry)
1 med. onion (chopped), sautee in 2 T olive oil
1/2 t. salt
1/2 t. chili powder
12 oz. carton cottage cheese
1 c. sour cream
7 oz. can diced green chiles
19 oz. can enchilada sauce
2 1/2 c. cheddar cheese (2 c. for filling and 1/2 c. for topping)
8 (8 in.) flour tortillas
Olives and cilantro for garnish
Pre-heat oven to 375 degrees
Spray casserole pan with vegetable spray
Cover Soy Curls™ with hot water and soak for 10 min.
Drain excess water off Soy Curls™
Sautee onions in olive oil and add Soy Curls™. Sautee until golden brown.
Gently stir together sauteed Soy Curls™, 2 c. cheese, salt, chili powder, cottage cheese, green chiles, and sour cream.
Dip both sides of tortilla in enchilada sauce.
Pour 1 1/2 c. enchilada sauce on top of enchiladas once they are in the casserole dish and sprinkle cheese on top.
Bake for 20 min. or until golden brown
Remove and garnish with sprigs of cilantro and olives
Serve while hot and enjoy !
Tip: you can make these enchiladas prior to serving them. Cover and store in refrigerator or freezer then reheat before serving