"Beef" Enchiladas

Here's a recipe utilizing Meatless Veggie Crumbles. These turned out rather well; my husband went back for seconds. I used Toffuti cream cheese instead of any of the vegan shredded varieties, because I hoped it would melt better. It didn't. But these were still very tasty.

You'll need:
1/2 of a small white onion - chopped
1 green bell pepper - chopped (I charred mine in a grill pan first, but that isn't a necessary step)
1 clove garlic - minced
1 tspn oregano (optional)
1 Tablespoon olive oil
1 12 oz package of Boca Meatless Veggie Crumbles (or whatever brand is available)
1 package of Taco Seasoning mix
1/2 cup water
1 small (4.5 oz) can of chopped green chilis
1 large can of red enchilada sauce (1 lb 3oz)
Toffuti cream cheese
Corn tortillas (12 to 16)

Put olive oil in a fry pan; add the onion and bell. Sprinkle salt and pepper on it. When the onion starts to brown around the edges, add the garlic. Stir around a few times, now add the veggie crumbles, the taco seasoning mix, the oregano (if you are using it), 1/2 cup of water and the green chilis. Stir around a bit and take the pan off of the heat.

Here's what my finished filling looked like:

In a 13 x 9 pan, spread a little of the enchilada sauce (so your enchiladas don't stick). I used the sauce right out of the can - I didn't heat it up.
Make your tortillas pliable by heating them up in the microwave - smear some olive oil on both sides of a tortilla, stack up 4 or 5 on a plate and microwave for 30 seconds.
On a small salad plate, put a spoonful of the sauce, place the warmed tortilla on it, add more sauce (about a spoonful) to the tortilla, then put your cream cheese on it. I made a row of the cheese about 1/4 to 1/2 inch wide down the middle of the tortilla. Add your "meat" mixture down the middle, and roll it up. Place enchilada seam side down in the pan.
Continue until you've used up all the meat mixture, or if you only want one pan of enchiladas, you could save the remaining mixture to top off nachos later in the week.
Cover the enchiladas with the remaining sauce and then cover the pan VERY TIGHTLY with foil. Pinch the foil all around so no steam escapes.
Bake at 350 for 30 minutes.