Ingredients
18 corn tortillas
3 tbl olive oil
enchilada sauce, preferably Las Palmas original style lg. can
Tofu, 1 lb.
Soy chorizo, 12 oz
chopped onion, 1 large
olives, black, 1 can chopped
chopped spinach, 1 lb
jack/cheddar cheese 2 lb shredded
sour cream
Preparation
In a frying pan, cook shredded tofu in olive oil until lightly brown. Set aside on paper towels to absorb oil. Spread a thin layer of sauce in a large baking dish. Lightly brown tortillas and transfer to the baking dish atop the sauce. Mix the chorizo with the browned tofu. Rinse spinach and place in microwave for 1.5 minutes—wring dry in paper towels. Sprinkle approximately 1/3 of the tofu/chorizo on the tortillas. Add 1/3 of the onion, olives, cheese and spinach. Repeat the sauce, tortilla, tofu/chorizo, cheese, layer until you have three layers, ending with sauce. Bake in a 35o degree oven for 25 minutes. Add a sprinkle of cheese and broil until lighly brown. Serve with sour cream.
