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Tofu, Cheese & Chili Enchiladas

Source of Recipe

unknown


List of Ingredients

1/2 red onion, chopped
1/2 tomato, chopped
1 package extra firm tofu, cut small cubes
1 can chopped green chiles
1 cup corn kernels
1 cup mozzarella cheese, shredded
1/4 cup taco sauce
1/4 cup chopped cilantro
6 flour tortillas (8")
10 ounces enchilada sauce
sour cream
2 teaspoons Mexican seasoning mix


Recipe

Spray a nonstick skillet with cooking spray. Heat pan on medium-high heat and add chopped onion and tomato. Saute until tender. Set aside. Spray a 9x13 inch baking pan with cooking spray and set aside. Preheat oven to 375ºF. Combine tofu, chiles, corn, 1/2 cup cheese, taco sauce or salsa, cilantro and onion/tomato mixture in food processor (or medium bowl) and process until well blended. Make sure your tortillas are pliable (if not, heat on nonstick pan for a few seconds on each side until they are).**

With a tortilla in front of you, spoon 1/2 cup of mixture on bottom third and roll up, tucking in sides as you go. Place in prepared baking pan seam-side-down. Do the same thing with the remaining tortillas and mixture until all ingredients are used up. Top enchiladas with enchilada sauce and remaining cheese. Bake until cheese is melted and lightly browned, 15-20 minutes. Sprinkle with cilantro and jalapeno and serve. You can also garnish with a dollop of sour cream.