Spinach Enchiladas

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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

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.

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