12 tortillas
1/3 cup oil
10 ounces enchilada sauce
cheeze sauce (recipe follows)
4 tomatoes, peeled and diced (about 2 cups)
½ cup finely chopped onion

Fry tortillas in salad oil one at a time just until softened, about 5 seconds each side; drain. Heat enchilada sauce/ dip tortillas in sauce. Spoon 1-2 tablespoons cheeze sauce on each tortilla; sprinkle with about 2 tablespoons tomato and 2 teaspoons onion; roll up. Place, seam side down, in a greased 12x7x2-inch baking dish. Combine remaining cheeze sauce and enchilada sauce and pour over casserole. Bake at 350 degrees for 25 minutes. Makes 6 servings.

Cheeze Sauce

¼ cup margarine
¼ cup flour
½ teaspoon salt
¼ teaspoon paprika
2 cups soy milk
6 ounces soy American cheeze
3 drops hot pepper sauce

Melt margarine and blend in flour, salt and paprika. Add soy milk and cook, stirring, until sauce thickens and bubbles. Blend in cheeze and hot sauce, stirring until cheeze melts.