1 tablespoon safflower oil
1 medium onion, chopped
1 clove garlic, minced
15 oz. can tomato sauce
24 oz. jar picante sauce
1 1/2 cups textured soy protein or 1 lb. veggie crumbles
4 oz. can chopped green chilies
2 tubs vegan cream cheese
1-2 cups vegan jack-style cheese
Pre-heat oven to 375 degrees Fahrenheit.
Brown onion and garlic in oil. Add tomato and picante sauces, plus textured soy protein or veggie ground round, and heat for a few minutes.
Pour about half of this sauce into the bottom of a rectangular dish. Warm tortillas then spread with cream cheese and 1 teaspoon green chilies, then fold in half. Place filled tortillas in overlapping style into dish (fold side down) and top with remaining sauce.
Sprinkle top with shredded "cheese" and bake for 25 minutes.