Tofu Enchiladas

Open the package of tofu, pour out water and dab hunk of tofu with a dish towel to remove excess moisture. Cut the extra firm tofu into 1 inch or smaller cubes.

Place the tofu cubes on a lightly oiled baking pan, sprinkle with salt and chili powder. Bake until tofu begins to brown on top, 15 minutes to half an hour, depending on how much moisture is in the tofu.

Once tofu is browned, combine in a mixing bowl with 1 3/4 cups of shredded cheese and the can of chopped green chiles.

Smear some sour cream on the inside of four tortillas. I’ll usually omit the sour cream if I’m watching calories but the sour cream really makes these creamily delicious.

Fill tortillas with cheese/tofu/green chile mixture then roll up and place in baking dish. Repeat until all tortillas are filled.

Pour enchilada sauce over rolled tortillas, with remaining shredded cheese sprinkled on top.

Bake until enchilada sauce is bubbling and cheese is melted, usually around half an hour.