Here's a real easy way to make really tasty enchiladas. Defrost some South West Sunshine Burgers. Each Sunshine Burger makes two good sized Enchiladas. To make the filling, break as many burgers you want into a bowl and add equal parts of some left over cooked brown rice. I used Lunberg's Country Wild rice blend. Next, I opened a can of organic tomatoes and the ones by Bionatuae' are my favorite. Pour these into a skillet and add some chili powder and cumin powder and salt and pepper to taste.
Simmer for 5 minutes. Then place one "Food For Life" corn tortilla at a time to soften in the sauce and quickly take it out to add the veggie filling. Roll this up and place closed side down in a casserole dish. Repeat till you are done with the filling. Top these rolled tortillas with the tomatoes mixture from the fry pan and top with your favorite cheese or veggie cheese like Diaya. Bake at 375 degrees till browned. About 25 minutes depending on your size of your enchilada casserole.
I served these enchiladas with some salad and corn on the cob from Adams Fairacre Farms. I bought the corn at Adam's farm market when I was coming back from NY because it was right next to the airport!
Easy tasty meal........full of flavor!!!! Olay o lay!!!!!