Aunt Audrey's Enchilada Bake

Invite your friends over for this amazingly tasty dish and make an organic salad to go with it. Don't bother adding garlic bread as the main dish has corn tortillas in it. For a light-hearted dessert, prepare Mama Frannie's Apple Crisp, complete with Tru Whip, and your friends will be impressed.

Preheat your oven to 350. 

You'll Need:

Organic corn tortillas (no GMO's), green and white onions, mild chiles, garlic, Tofutti Sour Cream, enchilada sauce, cilantro, either dairy or soy cheese, Parmesan for the topping, LiteLife Mexican Style Smart Ground and organic red or yellow peppers (conventional peppers are heavily sprayed with pesticides) 

Saute' the onions and ground soy until onions are lightly golden. Don't saute the garlic because all the flavor will be gone while in the oven, too. 

Pour all the chopped ingredients into a bowl with the onions. Put a couple corn tortillas in the bottom of your pan and begin adding the ingredients to your taste preferences. I am crazy for cilantro and mild chiles therefore, I add heaps of these into the mix. Along the way, add as much cream cheese as you desire. After all, this type has no bad fats and is very low in calories! Add as many mild chiles as you wish. If your cooking dish is tall enough, add another couple of corn tortillas. 

Once all the items are in your oven dish, add the varieties of cheeses you desire and then pour on the enchilada sauce until everything is practically floating. Put a cookie sheet under your beautiful enchilada bake in the event it bubbles over the edge. Mine did and made a horrible mess on the bottom of my oven ~ which I still haven't cleaned. Cover the entire top with freshly grated Parmesan or Romano cheese and bake for 30 minutes at 350. 

Hot Tip:
Take these ingredients and turn them into tacos, too!