Serves 4-6

1 package firm tofu

3 oz cream cheese

2 cloves garlic, peeled and quartered

2 ½ tsp chili powder

1 tsp salt

½ large onion, cut into 4 pieces

3 cups diced cooked broccoli

1 bunch of spinach or Swiss chard, cleaned, steamed and chopped

six to eight 8 inch whole wheat flour tortillas or eight to ten 6 – 8 inch corn tortillas

Enchilada Sauce (see following recipe) or any delicious store bought sauce or even a Tomatillo Salsa Verde

4 oz. Grated sharp cheddar cheese or Jack cheese

Preheat the oven to 400 degrees.

Place half of the tofu in a food processor. Coarsely crumble the other half into a bowl and set aside.

In a food processor, add the cream cheese, garlic, chili powder, and salt. Buzz until smooth, pausing several times to scrape down the sides of the work bowl. Add the onion and pulse-chop a few times. Add the broccoli and spinach or chard and pulse-chop just a couple times more. Turn the mixture out into the bowl with the crumbled tofu, and stir well to combine.

Spray a 9 by 13 inch baking dish with cooking spray. Place the filling and a stack of tortillas nearby.

Heat a nonstick skillet, or one that has been sprayed with cooking spray, over medium heat. Place a tortilla in the pan and warm just enough to soften it, about 45 seconds. Flip and warm the other side. Pull it out of the skillet and warm another tortilla. As the second tortilla heats, place about one-sixth of the filling down the middle of the firs warm tortilla, roll it, and place, seam side down, in the prepared baking dish. Flip your in-skillet tortilla, and repeat the whole process. Keep going until all of the enchiladas are filled and the dish is full.

Pour the sauce of your choice over the enchiladas. Cover with foil, and bake until hot, 20 – 25 minutes. Uncover and sprinkle the top with cheese. Raise the oven temperature to 450 degrees and bake until the cheese is melted and bubbly, 5 to 10 minutes. Serve hot.