Spinach Enchiladas  

This recipe is derived from the excellent entree served by Casa Garcia on
Juanita Drive in Kirkland, Washington.

~12 servings

Use a LARGE pan, or one 9x13 and one 9x9.

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12-oz frozen chopped spinach
~20 corn tortillas, cut in quarters
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2 onions, chopped
4 garlic cloves, minced or crushed
1 pound mushrooms, sliced 
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1 pound grated cheeses
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1 stick butter
1/2 cup flour
2 cans (~30 oz total) vegetable or chicken broth 
1 block soft tofu 
8 oz. sour cream
19 oz. can mild green enchilada sauce
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There's no need to drain or thaw the spinach.

Saute onions, mushrooms, and garlic in oil

Preheat the oven to 350° 

Make a white sauce with the butter, flour, and stock. 
Add the spinach and stir until thawed.
Remove from heat and whisk in sour cream, tofu, and enchilada sauce.  

Lightly oil pan, then spread a thin layer of the white sauce on the bottom.

Make two layers, using half of each item per layer, in this order: 
* Quartered Tortillas
* Onion-mushroom mix
* Cheese
* Sauce


Cover the pan. 

Bake for 1 hour at 350.

Remove cover and let sit 20 minutes before serving, to set up.