Green Enchiladas
Source of Recipe
Modern Manna
1 tablespoon olive oil
1/4 teaspoon sea salt
2 large onions, chopped
12 corn tortillas
3 cups soy cheese, shredded
1 cup soy sour cream
1 pkg. cream of mushroom soup (Imagine brand is vegan and gluten-free but
read label for ingredient changes before using; may need to adjust thickness
of sauce)
1 10-ounce package frozen chopped spinach, thawed
2 green onions (including tops) sliced
1 4-ounce can diced green chili peppers
Heat the oil (or use water) in a frying pan over medium heat. Add onions and
cook until soft (about 5 minutes). Stir in salt, then set pan aside. Across
the middle of each tortilla, sprinkle 2 tablespoons cooked onion and
shredded cheese. Roll to enclose. Place tortillas, seam side down, in a
greased, shallow 9 x 13 inch baking pan.
Sauce:
Squeeze spinach to remove excess moisture. In a blender or food processor,
puree spinach, green onions, chili peppers, soup and sour cream until
smooth. Pour mixture over tortillas. Sprinkle remaining cheese over all.
Bake uncovered at 350° for 30 minutes, or until hat and bubbly.
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