Spicy Green Enchiladas

• 10 oz. firm tofu
• 2 1/2 c. Monterey Jack cheese
• 2 large onions, chopped
• 1 Tbsp. olive oil
• 1 clove garlic, minced
• 12 corn tortillas
• salad oil
• 16 oz. cooked spinach
• 2 green onions
• 1 (4 oz.) can green chili peppers
• 1 can cream of mushroom soup

1. Cook onions with garlic in 1 tablespoon oil until soft.
2. When finished, add a pinch of salt.
3. Heat salad oil over medium heat and dip tortillas in for a few seconds on both sides.
4. Drain and cool.
5. Dice tofu into small pieces and grate cheese.
6. Along middle of each tortilla, place onions, cheese and tofu and roll up.
7. Put tortillas in a greased baking pan, seams down.
8. Drain spinach and liquify in a blender along with green onions, peppers and soup. You may need to add a bit of water if too thick.
9. Pour 3/4 of sauce over enchiladas and bake at 350u0b0 for 25 to 30 minutes.
10. When ready to serve, top with remainder of sauce and sprinkle with tomatoes and sour cream, if desired.

firm tofu, cheese, onions, olive oil, clove garlic, corn tortillas, salad oil, green onions, green chili peppers, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=908110 (may not work)