Enchiladas

[Guest guest]

I had a hankering for some good enchiladas last week. But I wasn't in

the mood for bean filling...Dr. McDougall's idea of potato filling

just doesn't seem right...I dislike too much tvp and fake meat..What

to do?

 

So I put on my thinking cap and looked in the fridge. I had some low

fat tofu and decided to use the filling for Susan's lasagna as the

filling for my enchiladas. I used about 6 more ounces of spinach than

her recipe calls for because we like spinach, no other reason. It also

seemed to lighten it up a little, imo. I also added about 1/8 teaspoon

of red pepper flakes and topped the whole thing off with a large can

of green enchilada sauce. Next time I'll probably make my own, but I

didn't have time last week.

 

I used whole wheat flour tortillas because my husband dislikes corn.

Next time I think I'll make 1/2 and 1/2. I prefer corn.

 

Overall this was a yummy treat. I served it with a great, big salad

and everyone was happy.