Crock-Pot Enchiladas

Name: Crock-Pot Enchiladas
Ingredients: 1 pound of vegetarian meat crumbles; 1 can (10 oz.) of Ro-Tel Hot Diced Tomatoes with Habaneros, drained; 1 can (15 oz.) of sweet whole kernel corn, drained; 1 yellow onion, diced small; 1 small can of chopped olives; 1/2 cup of green onions, chopped; 1 teaspoon chili powder; 1 teaspoon paprika; 1/4 teaspoon ground black pepper; 1/2 teaspoon Adobo seasoning; 1/4 to 1/2 of a taco seasoning package; 2 small or 1 large can of enchilada sauce; 1 1/2 cup finely shredded Colby & Monterrey Jack cheese; 1 1/2 cup finely shredded Mozzarella cheese; 12-14 6"-8" corn tortillas

Crock-Pot Enchiladas was pinched from <a href="http://missfoodiefab.com/slow-cooker-enchiladas-crock-pot-recipes/" target="_blank">missfoodiefab.com.</a>

INGREDIENTS

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1 pound of vegetarian meat crumbles

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1 can (10 oz.) of Ro-Tel Hot Diced Tomatoes with Habaneros, drained

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1 can (15 oz.) of sweet whole kernel corn, drained

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1 yellow onion, diced small

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1 small can of chopped olives

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1/2 cup of green onions, chopped

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1 teaspoon chili powder

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1 teaspoon paprika

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1/4 teaspoon ground black pepper

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1/2 teaspoon Adobo seasoning

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1/4 to 1/2 of a taco seasoning package

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2 small or 1 large can of enchilada sauce

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1 1/2 cup finely shredded Colby & Monterrey Jack cheese

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1 1/2 cup finely shredded Mozzarella cheese

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12-14 6"-8" corn tortillas

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