Green Enchiladas


  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 2 large onions, chopped
  • 12 corn tortillas
  • 3 cups soy cheese, shredded
  • 1 cup soy sour cream
  • 1 pkg. cream of mushroom soup
  • 1 10-ounce package frozen chopped spinach, thawed
  • 2 green onions (including tops) sliced
  • 1 4-ounce can diced green chili peppers


  1. Heat the oil (or use water) in a frying pan over medium heat. Add onions and cook until soft (about 5 minutes). Stir in salt, then set pan aside. Across the middle of each tortilla, sprinkle 2 tablespoons cooked onion and shredded cheese. Roll to enclose. Place tortillas, seam side down, in a greased, shallow 9 x 13 inch baking pan.

  2. Sauce:

  3. Squeeze spinach to remove excess moisture. In a blender or food processor, puree spinach, green onions, chili peppers, soup and sour cream until smooth. Pour mixture over tortillas. Sprinkle remaining cheese over all. Bake uncovered at 350° for 30 minutes, or until hat and bubbly.

  4. Recipe by: Modern Manna