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Spicy Enchiladas

This delicious dish comes to us from Physically Unique Diva.
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Gardein Meatless "Beef" Crumbles
2 cans enchilada sauce
2-3 tablespoons Moore's Habanero Hot Sauce
1 can Rotel tomatoes and green chiles (use the chipotle version for extra heat)
1 tablespoon chili powder
1 tablespoon cumin powder
1/2 teaspon salt
1/2 teaspoon cracked black pepper
12 corn (or flour) tortillas
Cheddar cheese, shredded


1. Preheat oven to 375F degrees.
2. In a cast iron skillet (or medium sauce pan), cook meatless crumbles over medium high heat until thawed.
3. Stir in the can of Rotel, chili powder, cumin powder, salt and Moore's Hanabero Hot Sauce. Add more hot sauce for extra heat. Cook for an additional 3 minutes. Turn off heat.
4. Spread 1/2 cup of enchilada sauce evenly in a glass 9" x 13" baking pan.
5. Warm your tortillas according to package. Take each tortilla and spread the mixture down the middle. Wrap the tortillas around the mixture. Place them in the pan, seem side down. Do this until all tortillas are prepared and placed in glass baking pan.
6. Take the remaining enchilada sauce and pour on top of the enchiladas. Next, sprinkle the top with shredded cheese. 
7. Bake enchiladas for 20 minutes. Take them out of the oven, and allow to cool for at least 5 minutes.