Easy Enchiladas

1 package Morningstar Farms Veggie Crumbles
2 c. shredded Mexican cheese blend
1 small onion, chopped
2 10 oz. cans enchilada sauce
10 flour tortillas (the fresher, the better)

Pour 1/4 c. enchilada sauce in a glass 13 X 9" pan to coat bottom.
Brown crumbles and onion together.
Once cooked, turn heat off and stir in 1 1/2 c. cheese.
Add 3/4 c. enchilada sauce to crumbles/cheese.
Put 1/4 c. crumble mixture to each tortilla, rolling tightly.
Place seam down in the pan.
Top with remaining sauce and cheese.
Bake covered at 350 for 25-30 minutes, removing foil half-way through cooking.

*Can be prepared ahead and stored in the fridge for up to 24 hours before baking. If cooking refrigerated enchiladas, cooking time will increase to about 40 minutes.