• 2 packages of small corn tortillas (of 10 each)
• 2 cans enchilada sauce (either green or red)
• shredded soy cheese
• low sodium taco seasoning packet
• Boca "meat" crumbles
• 1/4 cup water
• 1 can green chilies diced (optional)

Add water, taco seasoning and "meat" crumbles to skillet on medium heat, stir until all "meat" is brown.

Preheat your over to 350 Empty both cans of Enchilada sauce in a wide rimmed bowl Set out a large (3 qt oblong) lasagna dish next to the enchilada bowl.

Traditionally, the corn tortillas would be lightly fried but you can make it healthier by wetting a paper towel, insert the tortilla in the towel and put it in the microwave for about 15 seconds or until soft.

Remove the tortilla from the microwave and submerge it in the enchilada sauce then put the tortilla in the large dish Put about a spoonful of the meat crumbles into the tortilla, add green chilies and cheese, then roll the tortilla over (like a burrito with the ends open) and move to the end of the dish. Repeat until you've filled the dish Once you've filled the dish, pour the remaining enchilada sauce over the enchiladas, and then cover with cheese. Bake for about 15 minutes or until all the cheese has melted.

It can be a bit messy at first, but once you get the hang of it, it's pretty easy.

Serves: 8

Preparation time: 30 min