Boca Filled Enchiladas

Preheat oven to 350ºF

In a large, deep skillet heat the Boca crumbles and Chick’n strips. Cook on high heat, add the taco seasoning and water and let the whole thing warm all the way through. When that’s done, pour into a bowl and set aside.

In the same skillet, add the olive oil and let it get hot. Add the onions and cook for 5-8 minutes. Add the garlic, cook for 1-2 minutes.

Add the beans, tomatoes and enchilada sauce. Then add your spices and stir. Bring the whole thing to a boil, about 15 minutes.

Stir in the sour cream and continue to cook for another 5-10 minutes.

Spoon some of the Boca/Chick’n mixture into each tortilla, roll them up and place in a glass baking dish. Spoon the sauce mixture over the top (you may not use the whole sauce mixture, that’s OK!). Sprinkle the top with cheese and bake for 15-20 minutes.

Serve it up with a dollop of sour cream and Mexican rice!
Serves 4 (2 per person). Enjoy!