Creamy Spinach Enchiladas

First up, in my development of "Tofutti Mad Skillz" are Spinach Enchiladas. I think they turned out very yummy; the Tofutti acted just like sour cream throughout the mixing and cooking process. I have to say I was surprised. These are a bit of work, but well worth it if you are craving Tex-Mex. I would even serve these to company.

For the Spinach Stuffing: (sauce ingredient list below)

2 Tbls. Olive Oil

1/2 cup onion - finely chopped

1 tsp. dried oregano

1 tsp. salt

2 cups fresh mushrooms - small chop

16 oz of spinach (vat o'spinach, seriously)

2 garlic cloves - minced

2 Tbls. fresh cilantro - rather finely chopped

Here's what that cast of characters looks like:

Here are the steps:

1). In a large pot (perhaps a soup pot) heat up oil till shimmering

2). Add onions, salt and oregano

3).Cover and let sizzle for a few minutes.

4). Add mushrooms

Here's what it will look like:

5). Cover and let simmer for about 5 minutes.

6). Add the spinach - I put in about 7 handfuls to start.

7). Cover and let wilt.

8). Add a few handfuls every 2 to 3 minutes and let it wilt down. Continue until you've added all the spinach (yes, yes....it will all fit. And you'll be amazed at how tiny all that spinach became).

Here's a final pic of the filling mixture: (well, not quite....I let it wilt a bit more after this)

9). Throw in the garlic and the cilantro. Give it a good stir, take pot off the heat and set aside.

Now for the sauce - you will need:

1/4 cup olive oil

1/4 cup flour

2 cups of Green Enchilada sauce (I used Old El Paso Mild Green Chili sauce)

*if you can't find the Green Chili Sauce, just buy plain Green Enchilada sauce and a 4 ounce can of chopped green chilis. In a 2 cup measuring cup, pour the green chilis first, then make up the difference with your canned enchilada sauce).

1 12 ounce tub of Toffuti

Here's the steps:

1). Heat the olive oil till shimmering, add the flour and whip with a wisk until all the lumps are gone. I take it off the heat if it's bubbling too much.

2). Add the 2 cups of Enchilada Sauce and the Tofutti.

3). Whip It!! Whip It Good!!

Here's a pic:

Once it is a smooth consistency, take it off the heat and set aside.

Time to assemble your enchiladas! You will need 12 corn tortillas and a 13 x 9 pan.

Here's the steps:

1). You need to heat up the tortillas so they are pliable. You can microwave them, but I didn't have much luck with that. They cracked when rolled up. So I did mine the old fashioned way - dipped them in hot oil for a few minutes. Just heat the oil in a small pan, with tongs dip them in for about 10 seconds on each side, stack them up on a plate.

2) If you have any leftover enchilada sauce in the can, pour it into the bottom of your 13 x 9 pan so the enchiladas don't stick.

3). Lay your tortillas on your "work" plate, and put a heaping forkful of your spinach filling in it, roll it up and place in the pan.

I just can't stop with the pics:

4). Once you have them all assembled and in the pan (I got 13 total), then cover them with the cream sauce mixture.

5). Bake at 375 for 20 minutes.

Delicious, bubbling goodness:

The one thing I might do differently: halve the sauce recipe. But if you like it saucy, then use the full recipe....you could also scoop up any leftover sauce on your plate with tortilla chips.

If you want to reduce the oil, you could make an enchilada casserole, just layer the tortillas, filling, sauce......do this 2 times and end up with sauce on top.