This box has been with me for almost 30 years! It's been repainted a few times and it holds alot of precious memories. I have several hand-written recipe cards from my Grandma and Great-Grandma, both who have passed on. They gave me their love of cooking and baking for family and friends. We had a Mexican Fiesta Party for some friends visiting from New York last night and I knew I wanted to make my spinach enchiladas so I would have at least one thing to eat. I also made homemade salsa with tortilla chips, Quinoa Black Bean Salad from La Dolce Vegan! and Triple Ginger Gingersnaps. I had already veganized these enchiladas and made them several times so I knew they were delicious. But this time when I went to buy the ingredients I happened to read the label on the can of mushroom soup-ugh-of course it had milk in it. So now I had to find a substitute for that. I'm not saying these are healthy or low-cal but they sure are yummy! So they're good for an occasional treat.
SPINACH ENCHILADAS:
Preheat oven to 350 degrees.
*Prepare and let cool-
1 pkg. Simply Organic Mushroom Sauce mix (set aside)
*Mix following ingredients in large bowl-
1 pkg. frozen chopped spinach (10 oz) thawed and drained
1 pkg. Knorr Vegetable Recipe Mix
2 C. Tofutti Sour Supreme sour cream (or other vegan sour cream)
1 4 oz. can chopped green chilis
1/2 C. chopped onion
1 C. vegan shredded cheese ( I used Daiya-half cheddar and half mozzarella)
*Roll mixture into-
1 1/2 dozen soft taco size flour tortillas (I have to use 2 pans depending on how full you fill tortillas)
Lay in 9x13 pan
*Mix together-
1 C. vegan sour cream
prepared mushroom sauce
Spread over enchiladas and bake for 30 minutes. At the last 5 minutes add-
1 C. shredded vegan cheese to melt. Enjoy!
I think I'll have some leftovers for breakfast! I'm looking forward to veganizing a few of my other favorite recipes.
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