Vegetarian

Meatless Crumbles Enchiladas is for Dinner.

Meatless Crumbles Enchiladas takes 15 minutes to prepare.

Meatless Crumbles Enchiladas takes 15 minutes to cook.

Meatless Crumbles Enchiladas makes 1 servings.

The ingredients for Meatless Crumbles Enchiladas are:

1 can cream of chicken soup
1 can green chili enchilada sauce
4 oz cream cheese
16 corn tortillas
1 bag (2cups) of Mexican cheese shredded
1 bag meatless crumbles (I like Quorn best)
1-2cups of salsa (depends on how hot you like it)

Here is how you make Meatless Crumbles Enchiladas:

Preheat oven to 400.Add cream of chicken soup, cubed cream cheese and salsa to a sauce pan over medium heat. Stir until cream cheese is melted. Then add the frozen bag of meatless crumbles. Stir over medium heat until crumbles are warm.Spray enchilada pan with Pam. Take corn tortilla and fill with meatless mixture. Roll tortilla and place rolled side down. After all tortillas are rolled. Pour enchilada sauce over tortillas. Then sprinkle cheese on top.Place in oven for 15-20 min until cheese is golden brown.Makes 16 enchiladas.Serving Size: makes 16 enchiladasNumber of Servings: 1Recipe submitted by SparkPeople user GILES98.

The nutritional information for Meatless Crumbles Enchiladas is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 3,132.0

• Total Fat: 151.4 g
• Cholesterol: 348.4 mg
• Sodium: 7,577.4 mg
• Total Carbs: 326.6 g
• Dietary Fiber: 24.1 g
• Protein: 134.9 g

Meatless Crumbles Enchiladas is Mexican cuisine.