• 1 cup TSP (textured soy protein)
  • 1 cup hot water
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon ground black pepper
  • 1/2 cup grated Monterey jack cheese


  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1/4 cup chopped onion (optional)


  • 6 corn tortillas
  • 1/4 cup grated Monterey jack cheese


  1. Combine sauce ingredients in a medium size saucepan. Heat to simmering. While sauce is heating, prepare tortillas and filling. Heat vegetable oil in a small saucepan. Dip tortilla into hot oil just until it begins to sizzle. Remove from oil and place flat on a plate or sheet pan to cool. Repeat with remaining tortillas.
  2. Pour hot water over TSP; allow to absorb. Add spices and cheese. Stir well.
  3. Heat filling in skillet in one tablespoon oil until cheese melts, stirring frequently.
  4. Divide filling into six equal portions. Spread 1/6 of filling in a line down the center of a tortilla, sprinkle with chopped onions if desired, then roll tortilla closed around filling to form a closed tube shape. Lay enchilada, seam side down, in a square, greased glass pan. Repeat with remaining tortillas and filling, placing them with sides touching. Pour sauce over enchiladas and sprinkle 1/4 cup grated Monterey jack cheese over the sauce.
  5. Bake in a 350 degrees F oven until cheese is brown and bubbly, about 20 minutes.

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