5 or 6 c Enchilada sauce 10 or 12 Soft corn tortillas
1. Place water and onion in a medium saucepan. Saute until onion softens slightly. 2. Add the spinach. Cover and steam until just tender, 4 to 5 minutes. 3. Remove from heat. Add rice and seasonings. Mix and set aside. (I would probably use a little wine, Bragg's Amino, and/or some veggie broth instead of the water for sauteing.) 4. Preheat oven to 350 degrees. 5. Spread 1 cup of Enchilada sauce over the bottom of a casserole dish. 6. Spread a line of the spinach-rice mixtue down the center of a tortilla. 7. Roll up and place, seam-side down, in the casserole. 8. Repeat until all of the ingredients are used. 9. Pour the remaining sauce over the tortillas. 10. Cover and bake for 30 minutes. |
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