Please do not be jealous and super impressed. You can't all be as dedicated in the kitchen as I am. I'm just way better than all of you. We must accept reality. So, here goes:
Christine's Fancy Pants Almost-Vegan Enchiladas
1 package of corn tortillas (30 ... or 36 ... whatever)
3 cans of enchilada sauce (we do mild, because we're a bunch of weanies)
3 bags of Veggie Shreds*
Preheat oven to 350. Take a pizza cutter and slice the tortillas into fourths. You can do this with about 20 at a time. You now have three "things" - tortillas, sauce and shreds. You will divide each "thing" into thirds. Then throw three layers into a 9 x 13 pan. Tortillas, sauce, then shreds ... lather, rinse, repeat.
Let it sit about 10 minutes so the tortillas can soak up the saucy goodness.
Put in the oven for about 20 minutes, til all is hot and melted.
That's what she said.
*Veggie Shreds contain casein, which is a dried milk protein, so they cannot be considered 100% vegan - although still a SUPER alternative to cheese*