Creamy Chilladas
Ingredients:
- 24 oz Veggie Crumble
- 4 oz Cream Cheese
- 1 lb Shredded Cheese
- 12 Large Flour Tortillas
- 28 oz Canned Tomatoes
- 4 cup Water (or stock)
- 0.5 cup Olive Oil
- 0.5 cup Flour
- 1 tsp Salt
- 0.5 tsp Pepper
- 1 tsp Paprika
- 0.5 tsp Chili Powder
- 1 tsp Onion Powder
Directions:
Preheat your oven to 400° In a large pan, heat your oil and toast your flour with all of your seasonings. Blend your canned tomatoes (if desired) then add them to the pot with your water and stir until it is all incorporated. Continue to simmer over low heat until thickened.
Saute your crumble, season if desired and add your cream cheese and stir until melted and well combined. Grate your cheese and you are ready to assemble.
Ladle enough sauce to cover the bottom of your baking dish. Place about a quarter cup of cheese and equal parts of your crumble in a tortilla and roll up like a burrito. Repeat until you are out of filling, then top with cheese and more chillada sauce. Bake until heated through (internal temperature of 165°) and serve. We paired this with basmati rice and steam asparagus.