• 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

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.