Heat a non-stick skillet over medium-high heat.  Heat olive oil in the pan, then add the diced onions and saute until soft and fragrant - about 3 to 4 minutes.

Add the OZO Plant-based ground and diced green chiles and stir to mix until the ground is fully crumbled and the veggies incorporated.

Season with chile powder, cumin, dried oregano and salt and pepper

Add 1/4 cup of enchilada sauce to the pan.  Stir to mix.

In a rectangular baking dish, add a layer of enchilada sauce to the bottom of the dish.

Scoop 2 tablespoons of the veggie filling into each tortilla.  Top with 1 tablespoon shredded cheese, then roll and place in the baking dish seam-side down.

Repeat until all 8 tortillas are filled.  Top with remaining enchilada sauce and cheese.

Cover with foil and bake at 350° for 20 minutes.

Remove the foil and turn the broiler on.  Let the broiler toast the top of the tortillas and cheese until the tortillas become slightly toasted on the ends.  This is optional - you could eat it without the broiling step, but this extra step adds a delicious layer of flavor.