Tofu enchiladas
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Mori-Nu Silken Firm Tofu; drained (10.5 oz each) |
| 2 | cups | Nutritional yeast \"cheese\" sauce |
| ¼ | cup | Cilantro; chopped |
| ¼ | cup | Onion; minced |
| ½ | teaspoon | Chili powder |
| 20 | ounces | Enchilada sauce |
| 6 | \N | 6-inch corn tortillas |
| 2 | tablespoons | Green onion; chopped |
| 2 | mediums | Tomatoes; chopped |
| 1½ | cup | Corn, frozen or canned |
In a medium bowl, combine tofu, "cheese" sauce, cilantro, onion, corn and chili powder.
Heat enchilada sauce. Dip each tortilla quickly into the heated sauce and place it on aflat surface; top with approximately ½ cup tofu mixture and roll tightly. Place seam side down in an 8-inch square shallow baking dish. Pour remaining sauce over enchiladas.
Bake 20-25 minutes in a preheated 350-degree oven.
Garnish with tomatoes and green onions. Serve HOT.
Makes 6 enchiladas.
From DEEANNE's recipe files