VEGETARIAN ENCHILADA PIE

from Sweethearts of the Rodeo

Recipe

Ingredients:	Extra Virgin Olive Oil 1 large onion, chopped 1 pkg Morningstar Farms Crumbles (spiced soy protein) 2 cans mild enchilada sauce 2 cups part skim mozzarella, shredded (you can use soy cheese if you prefer) 1 cup finely chopped green onion 1 pkg corn tortillas Olive oil cooking spray

Directions:	Preheat oven to 375 degrees. 1. In a skillet, heat about 4 tablespoons olive oil. Add the onions and sauté until transparent. 2. Add the Crumbles and brown with the onions. Set aside. 3. Liberally spray a round casserole dish with cooking spray. Place about 2 tablespoons enchilada sauce on the bottom of the dish. Next, assemble in the following order: 1 corn tortilla 4 tablespoons enchilada sauce 1/4 cup Crumble/onion mixture 1/4 cup cheese 1/8 cup green onions Repeat these layers until you have completely filled the dish, ending with a corn tortilla. 4. Pour the remaining sauce over the top. You will probably use about a can and a half of the enchilada sauce in this recipe. Bake at 375 degrees for 30 to 40 minutes. Top with additional cheese and green onions. Serve with low fat sour cream if desired

Ingredients:

Extra Virgin Olive Oil
1 large onion, chopped
1 pkg Morningstar Farms Crumbles (spiced soy protein)
2 cans mild enchilada sauce
2 cups part skim mozzarella, shredded (you can use soy cheese if you prefer)
1 cup finely chopped green onion
1 pkg corn tortillas
Olive oil cooking spray

Directions:

Preheat oven to 375 degrees.

1. In a skillet, heat about 4 tablespoons olive oil. Add the onions and sauté until transparent.

2. Add the Crumbles and brown with the onions. Set aside.

3. Liberally spray a round casserole dish with cooking spray. Place about 2 tablespoons enchilada sauce on the bottom of the dish. Next, assemble in the following order:

1 corn tortilla
4 tablespoons enchilada sauce
1/4 cup Crumble/onion mixture
1/4 cup cheese
1/8 cup green onions

Repeat these layers until you have completely filled the dish, ending with a corn tortilla.

4. Pour the remaining sauce over the top. You will probably use about a can and a half of the enchilada sauce in this recipe. Bake at 375 degrees for 30 to 40 minutes. Top with additional cheese and green onions. Serve with low fat sour cream if desired