1 (10 ounce) package frozen spinach, thawed and drained
1 onion, chopped
1 1/2 teaspoons salt, divided
1 cup vegan cheese, divided
12 corn tortillas
1 (12 ounce) package silken tofu
1 tablespoon chicken-style seasoning
1 teaspoon onion powder
1/2 cup oil
1/2 cup water
1 (4 ounce) can green chiles
1. Preheat oven to 350 degrees F, and spray a baking dish with nonstick spray. For filling, place spinach, onion, 1/2 teaspoon salt, and 1/2 cup cheese in a bowl and mix together. Spoon into tortillas. Set aside.
2. For sauce, put tofu, 1 teaspoon salt, seasonings, oil, and water in a blender and blend until smooth (you may need more water). Stir in chiles. Pour a little sauce into prepared baking dish to just cover the bottom.
3. Put enchiladas in dish and cover with remaining sauce and cheese. Bake for 20-30 minutes, or until bubbly.