9 x 13 pan
1 and ½ Cups of crumbled hamburger substitute.
2 TBSP ketchup
1 TBSP classic yellow mustard
2 ½ TBSP finely minced onion (Set ½ TBSP aside and mix with ½ TBSP of dill pickles for the top of the casserole)
2 ½ TBSP finely minced dill pickle (Set ½ TBSP aside and mix with ½ TBSP of onions for the top of the casserole)
2 teaspoons of pickle juice
4 TBSP of chili cheese sauce
Mix all (but the reserved pickles/onions) together in a bowl
Grease the 9 x 13 pan.
Divide the meat mixture between approximately 10 flour tortilla shells and fit them into the pan. Don’t overstuff these. If you are someone who really loves a stuffed pan of enchiladas you might want to double the filling and sauce and add extra baking time.
Chili Cheese Sauce
3 TBSP Flour
3 TBSP Earth Balance
3 Cups unflavored/unsweetened non-dairy milk
1 Cup enchilada sauce or tomato sauce
1/2 TBSP chili powder
1 teaspoon garlic powder
1 cup of shredded cheese (Daiya)
1/4 Cup nutritional yeast
Melt Earth Balance in pan, add flour and make a paste. When completely incorporated begin adding milk slowly and stir. Heat until mixture bubbles and thickens, stirring constantly.
When mixture thickens add chili powder, garlic powder and cheese. Stir until cheese is incorporated and melted. Add the tomato sauce and mix well. Pour this over the enchiladas. (Don’t forget to use the 4 TBSP of this for the enchilada stuffing mix.) Sprinkle sesame seeds over top of casserole. Squirt on ketchup and mustard swirls. Add the minced onion and pickles. Bake at 350 for 40 minutes. Check and if the mixture is bubbling and heated through it’s good to go. Serve with a side of french fries.