Dragonfly’s Veggie Uncheese Enchiladas

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Ingredients (use vegan versions):


  • heaping 1/2 cup Dragonfly’s uncheese sauce mix
  • 1 bunch fresh spinach, washed well, chopped
  • 8 oz of fresh mushrooms, slivered
  • 1 large or 2 medium onions, finely chopped
  • 8 oz soft silken tofu, blended very smooth like pudding
  • 2 dozen whole grain corn tortillas
  • 1 batch Dragonfly’s Green Chili for Smothering, minus the textured soy protein chunks, and blended smooth.

Directions:


Using 3/4 cup of water, add the dry cheese sauce
mix and whisk over heat till thick, should be
very thick. Fold in the silken tofu, chopped
veggies and stir. Allow to cool a bit.


Steam the corn tortillas. I do this in a covered
dish in the microwave for about 5 minutes for two
dozen, slightly separated.


In an oblong pan, coat the bottom with the
sauce. Using about 2 tablespoons of filling,
fill and roll each softened tortilla and place in
the sauce in the pan, but don’t let them unroll.
Continue till you are out of sauce and
tortillas. Smother them with more sauce, as in
really drown them. Bake at 350 degrees for about
20-30 minutes, till bubbly.


I loved these. I added more sauce when I served
them because I like them all gooey, saucy and
creamy.


Serves: 4-6


Preparation time: 1 hour and baking time

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