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Recipe submitted by amymariegillis@hotmail.com

Spinach Enchiladas

Ingredients (use vegan versions):

    1 10 oz. package frozen spinach
    1 onion, chopped
    1 1/2 teaspoon salt (or to taste)
    1 cup cheese substitute
    12 corn tortillas
    1 package silken tofu
    1 tablespoon chicken-like seasoning
    1 teaspoon onion powder
    1/2 cup oil
    1/2 cup water
    1 4 oz. can green chiles

Directions:

FILLING Place thawed and drained spinach, onion, 1/2 tsp. salt and 1/2 c. cheese substitute in a bowl and mix together.  Spoon into 12 tortillas.  Set aside.

SAUCE Put tofu, 1 tsp. salt, seasonings, oil, and water in a blender and whiz until smooth (you may need more water).  Stir in chiles.  Pour a little sauce into a sprayed baking dish to just cover the bottom.

Put enchiladas in dish and cover with remaining sauce and cheese.  Bake 350 for 20-30 minutes or until bubbly.

Serves: 6

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Oops!  You will only need 6-8 corn tortillas (depending on how full you fill them).  What was I thinking?  You can also add a hot pepper such as a jalapeno to add spice.  My kids don't like spicy food so I don't usually use any.

Archived comment by: delighted

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