THE CORVALLIS CARROT
Gather together your ingredients, I normally just leave the finishing sauce for the end after I have plated, because my daughter doesn't like too much spice, but if you like a bit of heat, add it directly to the enchilada sauce.
Place approximately 3 T of tofu/spinach filling on top of the warm tortillas.
Tightly roll up tortilla. Flip over, and place into casserole dish. If the tortillas are not warmed they will crack, warming them up makes them a little more flexible.
Add a little sauce to the bottom of your dish, this will prevent sticking. Traditional enchiladas call for frying the tortilla in oil and then dipping the sauce to soften. I have found that microwaving for a minute, or heating in the oven wrapped in aluminum foil for 5 minutes, softens the tortillas without the added fat from frying.
Add a little cheese to each tortilla, about 1 T.
Roll and wrap all tortillas, I like to pack them in tightly. When they are too loose they fall apart.
Some splitting is fine, once covered in sauce and cheese you will not be able to tell.
Cover tortillas with remaining sauce. Only add the finishing sauce if you want it spicier.
Top with cheese and place into the oven for 20 minutes.
Allow 5 minutes to cool before cutting to serve. Serve with sour cream and finishing sauce.
From start to finish this meal took 25 minutes. Enjoy.
Just curious- what's Option B?