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Tofu, Cheese and Green Chile Enchiladas recipe

Extra-firm tofu and frozen whole-kernelcorn fill the bill for these green chile enchiladas. Chiles,olives and cilantro are just perfect for the taco-sized flourtortillas.

Recipe: Tofu, Cheese andGreen Chile Enchiladas

1 (12-ounce) package extra-firm tofu,cut into small pieces
1 cup frozen whole-kernel corn, thawed
1 (16-ounce) jar chunky tomato salsa – divided use
1 1/4 cups shredded mozzarella cheese – divided use
1 (4-ounce) can diced green chiles
3/4 cup sliced ripe olives – divided use
5 tablespoons chopped cilantro – divided use
8 (8-inch) soft taco-size flour tortillas
2 (10-ounce) cans enchilada sauce

  • Preheat oven to 425°F (220°C).Grease 13 x 9-inch baking dish.
  • Combine tofu, corn, 1 cup salsa, 3/4 cupcheese, chiles, 1/2 cup olives and 4 tablespoons cilantro inlarge bowl. Spoon mixture evenly onto each tortilla; roll uptightly. Place into prepared baking dish. Pour enchilada sauceover enchiladas; sprinkle with remaining cheese, olives and cilantro.
  • Bake for 20 to 22 minutes or until bubblyand cheese is golden brown. Remove to wire rack to cool for 1to 2 minutes. Serve with remaining salsa.

    Makes 8 servings.

    Recipe is the property of Nestl ®and, usedwith permission.

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