Memorial Day Recipes

Spinach Enchiladas

  • Print
Spinach Enchiladas

Rating:

(1 vote) 3 1

Tofu is mixed with spinach, green chilies, onion, and more in these vegetarian enchiladas.

Ingredients

  • 1 10-oz package frozen spinach, thawed and drained
  • 1 onion, chopped
  • 1 ½ tsp salt (or to taste)
  • 1 C. grated cheddar cheese
  • 12 tortillas (I prefer flour but you need to get small ones or adjust quantity)
  • 1 package tofu
  • 1 tsp onion powder
  • ½ C. vegetable oil
  • ½ C. water
  • 2 4-oz cans chopped green chilies

Directions

Place spinach, onion, ½ tsp. salt and ½ C. cheese in a bowl and mix together. Spoon into tortillas, roll tightly and place in baking dish to which you have added sauce. Put tofu, 1 tsp salt, seasonings, oil and water in a blender and whiz until smooth. Stir in chilies. Pour a little sauce into a sprayed 9 x 13 baking dish to just cover bottom. Place enchiladas into baking dish as you make them, cover with remaining sauce and cheese. Bake at 350 °F for 20-30 minutes or until bubbly.

Review this recipe:

Reviews (3)

  • I totally agree, the sauce was a mystery until I got to the end of the recipe.

    Flag as inappropriate mkwersh  |  June 1, 2008

  • The sauce is the last 5 ingredients mixed with blender, then follow instructions. I find these recipes to be confusing too sometimes and have to read them more than once. Hope this comment helps.

    Flag as inappropriate mename  |  June 1, 2008

  • What sauce? Enchilada sauce? Salsa perhaps? Chicken/cheese sauce?

    Flag as inappropriate kitkate123  |  June 1, 2008

Signup