Veggie Enchiladas

Oops forgot to put it at bottom.

3 peppers, can be green red orange or yellow or combo cut in strips
1 med sweet onion cut in strips
salt, cumin, chili powder to your taste, I always use more cumin than chili powder
canola oil to saute veggies in
1 can enchilada sauce
vegan cheese, mozz and cheddar, I use Daiya(I think that's the way it's spelled)
1/3 package silken tofu
Portabello mushroom if desired, sauted with veggies or I just sauted them in a different skillet and added to a
1/2 of enchiladas----Harry's half
6-8 flour tortillas

Saute peppers and onions in canola oil with the spices until crisp tender.
Spread about a TBSP of enchilada sauce on each tortilla then add a thin strip of tofu and sprinkle a little of both kinds of cheese over it then add the veggies on top of that and roll them up and place in a 8x11 baking dish that has a little sauce spread on bottom==continue and divide mixture into rest of the tortillas....once all are in pan pour remaining sauce over the top of the enchiladas then and leftover veggies I just poured on top and sprinkled with a little more cheese. Cook at 350 for about 30 min.

The combo of the silken tofu with the vegan cheese on top of it took the form of the cream cheese---when you bite into it you can't tell that it isn't cream cheese. And a word of warning a little vegan cheese goes a looooong way. Too much will just about choke you. And this would be great not vegan just sub real cheese and a little cream cheese instead of the tofu and fake cheese on inside.