Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. stir in the cornstarch and cook until the sauce thickens. while sauce is cooking, prepare the filling: mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce. put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoons of the tofu mixture, and roll up the tortillas. lay the enchiladas in a baking dish, top with vegan sour cream, cover with sauce, and bake for 20-25 minutes.

Target recipe: filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.