Tofu, Cheese and Green Chile Enchiladas
Extra-firm tofu and sweet corn fill the bill for these 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 ORTEGA Salsa - Thick & Chunky - divided use
1 1/4 cups shredded mozzarella cheese - divided use
1 (4-ounce) can ORTEGA 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 ORTEGA 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 and photograph are the property of Nestlé® and Meals.com, used with permission.