1/2 large onion, diced
1 or 2 cloves garlic, minced
2 tablespoons oil
3 cups potatoes, diced
1 (12 ounce) package vegan chorizo (I use Soyrizo)
4 cups enchilada sauce, divided
10 medium tortillas
1. Preheat oven to 350 degrees F. In a large skillet over medium heat, cook the onion and garlic in the oil until soft. Add potatoes and cook until they are soft (no need to crisp them).
2. Add chorizo and stir to combine. I like this mix as is, but if you want it hotter you can add spices or some hot peppers. Prepare a 9x13" glass plan. Pour about 1 1/2 cups enchilada sauce on the bottom, or enough to cover.
3. To assemble the enchiladas, put some of the filling along the middle of a tortilla, spreading it out evenly. Roll and place into pan. Repeat until pan is filled.
4. Cover with the remaining sauce. Bake for 20 to 30 minutes, or until heated though and the top starts to look "dry." Remove from oven and eat! Yum!