I found myself cooking for one and spent a good chunk of the day’s mental energy deciding what meal would be “totally worth it” to prepare. I’ve been craving good enchiladas, but since San Antonio is just a little far away, I decided to settle for not-half-bad enchiladas.
Saute 1/2 onion, chopped, in butter. Add Quorn crumbles, taco seasoning and water. Cook until heated through. Stir in 1/2 cup chive cream cheese, 1/2 cup shredded pepper jack and 1 cup shredded cheddar. Warm corn tortillas in a skillet or in oil, fill with “beef” mixture. Roll up and place in 9×15 casserole, lined with a little enchilada sauce. Repeat to make 12 enchiladas. Heat enchilada sauce and top casserole dish with sauce and 1 cup shredded colby-jack. Bake at 350 for 20 minutes.
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sounds yummy