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1
For the Enchilada Sauce:
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Add water, tomato sauce, chili powder, 1 teaspoon of the cumin, onion powder and garlic powder to a skillet, bring to a boil, reduce heat and simmer for 2 minutes. Add chia seed gel and stir until smooth. Continue cooking over medium heat for 5 minutes or until thickened slightly. Add 1 cup of the chopped onion, 1 teaspoon of the chopped garlic, cilantro and oregano. Simmer for 10 minutes.
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For the Filling:
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Preheat the oven to 375 degrees F.
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Heat 2 tablespoons of water in a large saute pan over medium heat. Add remaining onions and garlic and cook until the onions are soft, about 4 minutes. Add the mushrooms and cook until they are soft, about 6 minutes, adding more water if needed. Add the spinach and cook until it is wilted and warm.
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Whisk together the milk and cornstarch. Add the milk mixture to pan and bring to a simmer. The liquid will thicken. Continue to cook for another minute. Add the remaining 1 teaspoon cumin, red pepper, paprika and lime juice and mix well. Remove from the heat.
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7
Wrap the tortillas in a wet paper towel and microwave for 15 seconds to make them easier to work with. Spoon 1/2 of the sauce into baking dish. Place 1/8 of the filling into tortilla and roll up tortilla. Place, seam side down in the dish. Repeat with the remaining tortillas and filling. Top with the remaining sauce and if desired, sprinkle non-dairy cheese on top. Bake, uncoverd until heated through and bubbly, about 20 minutes.
