Roasted Garlic Enchiladas

Method

1. 01

   Wrap the garlic in tinfoil and heat in the oven for about 45 minutes.

2. 02

   Let cool, then peel and mince.

3. 03

   Either soak the TVP in the 1/2 c. water or brown the meat and drain.

4. 04

   Mince the green pepper and Roman tomato and mix in.

5. 05

   Add the onion powder, MSG, chili powder, cornstarch, garlic powder, oregano and cumin.

6. 06

   Mix in the shredded cheddar cheese.

7. 07

   Heat the oil and butter in a small pot.

8. 08

   Peel and mince the onion and saute until brown.

9. 09

   Add the wine (we used mirin) and Worcestershire sauce and heat until boiling.

10. 10

    Lower the heat to low and add the cream.

11. 11

    Continue to heat while you do the next step.

12. 12

    Heat each tortilla in the microwave for 25 seconds.

13. 13

    Place a quarter of the filling (TVP or meat mixture) in the center of each tortilla and roll up like a burrito.

14. 14

    When you have them all layered into a greased casserole, pour the garlic sauce over the top and cover with tin foil.

15. 15

    Bake in a 350 oF oven for about 40 minutes and serve.