Enchiladas Verdes (Vegan)

After many attempts, I might have perfected my vegan enchiladas.  First I make a homemade tomatilla sauce. Totally worth the effort.  I haven't found any canned green enchilada sauce that even come close.  I got this recipe from a good friend of mine that lived in Chiapas.  She made the sauce, but used it for something else(with meat).  I switched up the recipe a little and I really like it because it has alot of flavor, unlike canned green sauces which seem bland to me.  The filling is adapted from Fat Free Vegan's "cheese sauce" recipe.  


Enchiladas Verdes
Ingredients:
20 corn tortillas
1/2 onion, chopped
1 zuchini, diced 1/2 in cubes
3 garlic cloves, minced
1 bunch spinach, chopped
1 portabella mushroom, chopped 1/2 in. cubes
1 bag monterey jack soy cheese


Cheezy Sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 tbsp. tahini
1 tsp. garlic powder
2 tbsp. nutritional yeast
1/2 tsp. salt
1/8 tsp. white pepper
2 tsp. corn starch

Sauté the onions, zuchini,and portabella in a non-stick skillet until the mushrooms begin to exude their juices. Add the garlic and sauté for one more minute.

Add the spinach, and sauté until it is wilted and tender. Add the cheezy sauce and cook, stirring, until thickened. Check seasoning and add salt and pepper if needed. Remove from the heat.  It needs to cool off so it is easier to work with when you are rolling your enchiladas.  
After your sauces are cooled, pour about 1/2 cup of tomatillo sauce on the bottom of a 9x13 in. pan.  Heat up the tortillas a little in the microwave so they are softened and easier to work with.  OR if you are not worried about fat then you can heat them up in a little oil.  Pour in 2 tbsp. of cheezy sauce filling and roll up.  You should have 18-20 enchiladas from this recipe.  Then pour more tomatillo sauce over all your enchiladas.  Top with the bag of soy monterrey jack cheese and put into oven for 25 min.  Take out of the oven and let them "rest" for 5-10 min before serving.

Tomatillo Sauce

 Ingredients:

1 lb. tomatillos

2 zuchini, cubed

1 bunch cilantro

1/2 onion, chopped

2 cloves garlic

1/2 c veg broth

salt

Just throw everything into a blender or food processor and then pour in a pan on the stove and let simmer for 30 min.