Green Enchiladas

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Green Enchiladas

Source: 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.

 

 

" I send you love and good dishes --- from my house to yours! "