If you like Mexican, here's a great veggie enchilada -
GREEN ENCHILADAS WITH SPINACH AND TOFU
Serves 4-6
3 cups tomatillo sauce
¼ - ½ cup chicken broth
1 medium red onion, sliced thinly 16 corn tortillas
2 pounds fresh spinach
1 lb.sliced mushrooms
12 ounces Monterey Jack,shredded
¼ cup cilantro leaves
1 cup thinned yogurt or 1 cup thinned crema
1 lb.firm tofu,drained and sliced thinly
2 poblano or long green chiles, roasted and seeded
Prepare the tomatillo sauce, adding the poblano when blending the sauce. Some chicken broth may be needed if the sauce is too thick. our into a saucepan and warm over low heat.
Arrange tofu on a single layer on a pan and brush on 1 cup of the tomatillo sauce so flavors will permeate the tofu; let sit 30 minutes before using.
Put onion rings in a bowl, cover with warm water and soak. Steam the tortillas in a damp paper towel in the microwave for 30 seconds, and let sit for 10minutes, still covered.
Wash spinach and place in large skillet over high heat with water still clinging to leaves. Sprinkle with salt and saute just til wilted. Drain, coarsely chop and set aside. In same skillet on high heat, add 1T oil and saute mushrooms for 2 minutes. Add to spinach and along with the crema, and mix well.
Preheat oven to 350; Coat a flat baking dish with oil. Coat bottom of dish with about ½ cup of the tomatillo sauce. If necessary, thin it with a little stock so it pours. Uncover the tortillas, dip each one into the hot tomatillo sauce, and slide onto a plate. Quickly fill each tortilla with spinach mushroom crema mixture and tofu and a sprinkling of cheese. Bend in half, and place inside the baking dish, slightly overlapping. When all all tortillas are filled, cover with the rest of the tomatillo sauce and the rest of the cheese, and bake for 15-20 minutes. Put 3-4 enchiladas on a plate; garnish with cilantro and sliced onions.