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Extra-firm tofu and frozen whole-kernel
corn fill the bill for these green chile enchiladas. Chiles,
olives and cilantro are just perfect for the taco-sized flour
tortillas.
Tofu, Cheese
and Green 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 cup cheese, chiles, 1/2 cup olives and 4 tablespoons
cilantro in large bowl. Spoon mixture evenly onto each tortilla;
roll up tightly. Place into prepared baking dish. Pour enchilada
sauce over enchiladas; sprinkle with remaining cheese, olives
and cilantro.
- Bake for 20 to 22 minutes
or until bubbly and cheese is golden brown. Remove to wire rack
to cool for 1 to 2 minutes. Serve with remaining salsa.
Makes 8 servings.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
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