This is the vegan version of the enchiladas I grew up eating.
|A dollop of sour cream and some sliced avocado are perfect on the side!|
Pour enchilada sauce on the bottom of your baking dish. I'd say no more that a quarter inch deep. After cooking the tortillas, I dip them in enchilada sauce. I don't make my own. I usually use Las Palmas canned sauce (mild or medium).
I put the filling in next. Put the filling close to one side of the tortilla. I layered my fillings in this order : olives, green onion, Gardein strips (I sauteed 2 Gardein Scallopini and then cut them into strips), and topped it with cheddar and mozzarella style Daiya cheese.