Spinach, Mushroom, & Tofu Enchiladas with Green Sauce

This recipe is for Dustin and Julie.  I’m not sure how accurate it is.


  • 6 large flour tortillas
  • 1 block extra firm tofu – cubed
  • 1 large yellow onion – diced
  • 20oz can green enchilada sauce
  • 2 cups frozen chopped spinach
  • 2 cups white mushrooms – sliced
  • 3 cups shredded Monterey Jack Cheese
  • 1 small can sliced black olives
  • 1 small can diced green chilies


  1. Microwave the cubed tofu for 3 minutes and drain.
  2. Cook the onions in a pan or wok until translucent.
  3. Add the spinach, mushrooms, and garlic.
  4. Cook until the mushrooms soften and set aside.
  5. In a mixing bowl combine all the cooked ingredients with 2 cups of the shredded Monterey Jack Cheese and can of green chilies (this is the filling).
  6. In a large casserole dish pour in enough enchilada sauce to cover the entire bottom.
  7. Evenly distribute the filling on the 6 flour tortillas and wrap like a burrito and place on top of the sauce in the casserole dish.
  8. Once the casserole dish is filled with the tortilla wrapped filling, cover with the remainder of the enchilada sauce.
  9. Top with 1 cup of the shredded Monterey Jack Cheese and sliced black olives.
  10. Cook for about 30-45 minutes on 350° F.

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