Spinach and Mushroom Enchiladas in Red Chili Sauce
|28 ouncesTomato Puree|
|2 cupsVegetable broth|
|1/4 cupChili powder|
|1/2 teaspoonGround cumin|
|1/4 teaspoonDried Oregano|
|1/8 teaspoonSea salt|
|1 3/4 poundSpinach; stemmed and washed|
|1 mediumOnion; chopped|
|1 poundMushroom; trimmed, washed, and sliced|
|2 ouncesSoft Tofu|
|2 ouncesFat Free Jack Cheese; grated|
|16 Corn tortillas|
Spinach and Mushroom Enchiladas in Red Chili Sauce Preparation
To make Red Chili Sauce:
In a large saucepan, whisk tomato puree, vegetable broth, chili powder, garlic, cumin, oregano, and sea salt until smooth. Cook over low heat, stirring frequently, for 25 minutes. Set aside.
To make Enchiladas:
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Plunge spinach into water and cook several seconds. Drain, squeeze out excess water and chop. Place in a bowl.
Spray a large saute pan once with cooking spray and set over low heat. Add onions and cook 2 minutes. Add mushrooms and cook 5 minutes more. Remove pan from heat and pour off excess liquid.
Stir together tofu and spinach/mushroom mixture until blended. Stir in cheese and 1/8 teaspoon of sea salt.
Spread 1/2 cup red chili sauce in a large baking dish. Pour the remaining sauce into a shallow bowl. Dip a tortilla in sauce, place on a plate and spoon 3 tablespoons of filling onto center. Roll up and place in baking dish. Repeat with remaining tortillas and filling.
Pour any remaining sauce over enchiladas. Cover top with parchment paper or aluminum foil. Bake until sauce is bubbly, about 25 minutes.
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