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

1. Preheat oven to 425°F (220°C). Grease 13 x 9-inch baking dish.
2. 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.
3. 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.