Tofu Spinach Enchiladas / Enchiladas con Tofu y Espinacas

I once invited my brother's construction crew over - a couple of guys from Mexico and although they are avid meat eaters and my brother’s made sure there was plenty of meat, they said the best thing there was the enchiladas – these enchiladas!  The sauce is my mom's quick version, but very authentic just the same.  I never order enchiladas at a restaurant because I always want the sauce to taste like this and it never does. .   

Tofu Spinach Enchiladas

1.  In a large saucepan, brown 1/8 cup flour until a light tan color.   Add about 1 cup of the enchilada sauce very carefully and slowly to prevent lumps from forming.  Add the rest of the following and cook on low heat for 15 minutes:

·         1 28-oz can Las Palmas Enchilada Sauce, Mild

·         2 teaspoons dried oregano leaves

·         1 teaspoon ground cumin

·         1 teaspoon garlic powder

·         ½ teaspoon salt

·         ½ cup water

2.  To make the filling combine:

·         1 - 12 oz pkg firm tofu, finely crumbled

·         2 – 5 oz pkgs frozen chopped spinach, thawed and drained

·         2 ½ teaspoons salt

·         3 teaspoons basil

·         1 tablespoon onion powder

·         Juice of 1 lemon

·         ¾ cup cashews + ¾ cup water blended in blender for 2 minutes

3.  Warm 24 tortillas on a skillet with no oil (my mom says they absorb less oil that way).  Then quickly fry each tortilla in hot oil – 10 seconds on each side.

4.  On a counter, place the fried tortillas, the sauce, the filling and an empty cookie sheet, in that order.  You are now ready to roll enchiladas.

5.  Dip tortillas in sauce and place on cookie sheet.  Place about 2 tablespoons of filling on edge of each tortilla.  Roll and place on cookie sheet, seam side down. 

Note:  You might want to make a double recipe of the enchilada sauce so you can have some to pour over the enchiladas when you reheat them.  These can be reheated in a skillet or in the oven, covered with foil.