Saturday, March 27, 2010

Chick'n and Spinach Enchiladas

1 8-ounce pkg. Morningstar Meal Starters Chik'n strips, thawed and chopped5 ounces frozen chopped spinach, thawed, drained (this is 1/2 the 10 ounce pkg.)
1/4 cup green onions, chopped
1 8-ounce carton soy sour cream
1/4 cup plain soy yogurt
2 Tablespoons unbleached all purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup soy/rice milk
1 4-ounce can diced green chilies, drained
6 regular sized flour tortillas
1/3 cup grated soy/rice cheddar style "cheese"

Combine the chopped chik'n, drained spinach and green onions in a bowl. Set aside.

In another bowl, combine the sour cream, yogurt, flour cumin, and salt. Slowly add the milk and stir. Add the green chilies.

Combine half the sauce with the chik'n/spinach mixture. Divide and place on the tortillas and roll up. Place tortillas seam side down in a baking dish that has been sprayed with cooking spray.

Spoon the remaining sauce over the tortillas. Sprinkle with the "cheese". Bake, uncovered in a 350 degree oven for 20-25 minutes. Let stand for a few minutes before serving.

Serve with Spanish Rice.

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