Soy Curls and Spinach Enchilada Suiza
I used to LOVE Enchilada Suiza before we became vegan, and I had some leftover homemade, unsweetened yogurt, so I used that to make the sauce. FABULOUS!NOTE: This can be made ahead of time (day before or morning of) and refrigerated until you want to bake it.
Servings: 4 -6 servings
- 1 pkg La Tortilla Factory LIGHT Flour Tortillas (or any other ones you like)
- 1 jar Siete brand Green Enchilada Sauce (VERY mild!)
- 1 cup unsweetened, plain soy yogurt
- 6 oz. Butler's soy curls (use the bigger pieces in the bag, saving the crumbs for another meal like taquitos or tacos)
- 1 T Better-than-Bouillion No-Chicken Base
- 12 oz frozen organic leaf spinach
- 1/2 t cumin (or to taste)
- 1/2 t chili powder to taste
- 1/2 t onion powder to taste
- 1/2 t garlic powder to taste
- salt to taste
- Place the soy curls in a container with hot water (just covering the curls) and the no-chicken base. Stir to dissolve the no-chicken base. Let the curls marinate for 15 minutes. RESERVE 2 T of the marinate to add to the sauce. Drain well in a strainer or colander.
- Add the frozen spinach to a skillet with 1/4 cup water to cook for 5 minutes. Drain well.
- While the spinach is cooking, in either a blender or a bowl (depending on how smooth you want the sauce), blend or whisk together the green enchilada sauce, the 2 T of reserved marinade, and the yogurt until smooth and creamy. Set aside.
- Place the soy curls in a blender and on the LOWEST SPEED, turn it on for 3-5 seconds to shred them. Add them to a medium-sized bowl with the drained spinach.
- Add seasonings to the spinach/soy curls mixture to taste. I used about 1/2 t of each (but not that much salt). Stir to combine.
- Fill each tortilla with the filling and place in a 13×9 glass casserole dish.
- Cover with the sauce, then cover with foil. Bake at 350 degrees for 30-45 minutes (depending on whether or not it was previously refrigerated) until bubbly and warm throughout. Serve!