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Spinach Enchiladas

What you need: 

1/2 to 1 cup diced carrots
1/2 to 1 cup diced onion
2 to 4 cloves garlic, minced
8 to 10 ounces fresh spinach, chopped
10 ounces tofu firm, drained and crumbled
4 ounces vegan cream cheese
4 ounces vegan sour cream
1/4 cup vegetable broth
1 teaspoon cumin
2 tablespoons lime or lemon juice
1 teaspoon salt
1/4 cup nutritional yeast
2 cups green chile sauce
12 corn or flour taco size tortillas

What you do: 

1) Spray a 9" x 13" casserole pan with nonstick spray.
2) In a skillet, saute carrots and onion using nonstick spray or oil until tender. Add garlic and chopped spinach to wilt, about 1 minute. Turn off heat.
3) In separate pan add cubed tofu, vegan cream cheese, vegan sour cream, and vegetable broth. Heat thoroughly. This is your "cheese" mixture.
4) In a blender, combine "cheese" mixture, cumin, salt, lime or lemon juice, nutritional yeast, and blend for 20 to 30 seconds until smooth. Add "cheese" to spinach mixture in skillet or pan stir together.
5) Fill tortillas with spinach cheese mixture (tortillas may be fried in oil first or rolled at room temp) and arrange in pan. Top with the green chile sauce. Bake for 20 to 30 minutes at 375 degrees Fahrenheit.
Source of recipe: PLEASE READ ENTIRE RECIPE BEFORE BEGINNING~ I wrote this recipe but was inspired by Cheesy Enchiladas "cheese". Enjoy!This recipe is forgiving...ingredient amounts do not need to be EXACT.

Preparation Time: 
15 minutes, Cooking time: 20 to 30 minutes
Cooking Time: 
20 to 30 minutes
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

a couple of other things. Carrots should be diced very small. This is for nutritional value. You don't want to be crunching on carrots in your enchiladas. Also any combo of the cream cheese and sour cream will work. You can even use one or the other. I just happened to have had a 1/2 of a tub of each in the frig. 6 oz of the cheese will work as well as 8 oz. I used 8 and it was more than enough but good.

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You can use the homemade green chile or you can buy green sauce in the can for enchiladas. Its right next to the red sauce. ;)b

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