• 1 can diced mild green chiles(hot if like heat!)
• 1fist(girl sized fist...) onion, chopped
• 1 package vegetarian ground "meat" crumbles(such as Boca)
• 2 tablespoons canola oil
• 1 tub Tofutti (non-hydrogenated) cream cheese
• 2 packages corn tortillas
• 1 large or 2 small cans of green enchilada sauce
• 1 package Follow Your Heart Cheddar Style Soy Cheese or Daiya Cheddar flavor, shredded
• 2 green onions chopped, green parts only
• 2-3 tablespoons chopped fresh cilantro
• Tofutti (non-hydrogenated) sour cream
• hot sauce, to taste

Directions:

1. Preheat oven to 375 degrees.
2. In a large frying pan over medium heat, saute oil, onion and chiles until onion is translucent. If it sticks, add a bit of water.
   
3. Then add "beef" crumbles, and stir occasionally until heated through.
   
4. Add cream cheese and thoroughly combine until no lumps of cheese remain. Remove from heat.
5. Wrap 14-16 tortillas in a paper towel. Place on plate, and sprinkle 9-10 drops of water on top of paper towel. Heat for one minute in microwave, or 45 seconds if it is a strong microwave.
   
6. Spray a large glass or ceramic, baking dish with cooking spray. Drizzle about 1/2 cup of enchilada sauce over the bottom and spread around evenly.
7. Put about 2-3 tablespoons of "meat" mixture in center of each tortilla. Wrap and place seam side down in two rows in baking dish. Once all of the tortillas are filled and the filling is used up, drizzle the remaining enchilada sauce over the tops of the tortillas until all the tortilla surfaces are covered as much as possible and the sauce is used up.
8. Spread the shredded soy cheese over the tops of the enchiladas, wrap in foil tightly, and place in oven.
9. Bake about 30 minutes, until the sauce is bubbling pretty well throughout the enchiladas.
10. If the cheese has not melted thoroughly to your liking, place under broiler BRIEFLY, until cheese melts enough for you.
11. Let sit for about 10 minutes before serving.
12. Serve with "sour cream" and cilantro for topping on the side.