INGREDIENTS
1 LB. GROUND BEEF (OR MORNING STAR CRUMBLES)
1 ONION, DICED
1 PACKAGE FROZEN TATER TOTS
1 PACKAGE SARGENTO COLBY-PEPPER JACK CHEESE SLICES
1 CAN CREAM OF MUSHROOM SOUP
SALT, PEPPER, CRUSHED RED PEPPER, FOR FLAVOR

Preheat oven to 400 degrees.

In a pan/skillet, cook ground beef throughly and drain fatty juices. Add diced onion and cook until onion is soft.

Put beef and onion mixture in 13 x 9 or two 9 x 9 tin dishes. Pour cream of mushroom soup over the beef and onions, mix slightly. Layer cheese slices evenly over the beef, onions and mushroom soup. Then add the final layer, rows of frozen tater tots across the top. Sprinkle salt, pepper and crushed red pepper across the top generously.

Cook for 20-30 minutes or until cheese is bubbling.

Add Siracha hot sauce for an extra kick!

INGREDIENTS; 6 SERVINGS 
(BRAND USED) [VEGETARIAN SUBSTITUTES]
2 CHICKEN BREASTS, COOKED [SUBSTITUTE GARDEIN TERIYAKI CHICKEN STRIPS, SANS TERIYAKI SAUCE]
1/2 MEDIUM ONION, DICED
1 1/2 CUPS CHICKEN BROTH [SUBSTITUTE VEGETABLE BROTH]
2 AVOCADOS
1 CUP NON-FAT PLAIN GREEK YOGURT (OIKOS)
1 TBSP CILANTRO
1 TBSP CRUSHED RED PEPPER
1 TSP CUMIN
1 TSP GARLIC POWDER
1 TSP KOSHER SALT
1/2 CUP MEXICAN-STYLE SHREDDED CHEESE (SARGENTO)
6 TORTILLA WRAPS (EXTREME WELLNESS HIGH FIBER LOW CARB TORTILLA WRAPS)

PREPARE SAUCE: IN BLENDER ADD CHICKEN BROTH [OR VEGETABLE BROTH], 2 AVOCADOS (I kept a few slices of avocado for a garnish), CILANTRO, CUMIN, GARLIC, AND KOSHER SALT. BLEND UNTIL SMOOTH. POUR CONTENTS INTO A POT AND HEAT ON LOW, WISK IN GREEK YOGURT. 
*THIS SAUCE IS SERIOUSLY AMAZING, IT'S DELICIOUS WITH TORTILLA CHIPS AND JUST TO EAT ON IT'S OWN LIKE A SOUP*

IN SAUTE PAN: ADD CHICKEN [OR MEATLESS CHICKEN], ONIONS, SALT & PEPPER. COOK ON MEDIUM UNTIL CHICKEN IS FULLY COOKED (NO PINK).
ADD DESIRED AMOUNT OF AVOCADO SAUCE TO SAUTE PAN WITH CHICKEN [OR MEATLESS CHICKEN], STIR WELL TO MIX INGREDIENTS.

PREPARE GLASS PAN WITH COOKING SPRAY.
SET OVEN TO 350 DEGREES.
ASSEMBLE ENCHILADAS: 1/6 CHICKEN MISTURE PER WRAP, ROLL, PLACE SEAM DOWN IN GLASS PAN.

POUR AVOCADO SAUCE ON TOP OF ENCHILADAS.
SPRINKLE CHEESE OVER ENCHILADAS.

COVER WITH FOIL AND BAKE FOR 20 MINUTES, THEN REMOVE FOIL AND BAKE 10 MINUTES MORE.
GARNISH WITH AVOCADO SLICES.