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Super easy and delicious recipe. I’ve served these to non-vegetarians who swear they didn’t realize these are vegetarian – our guests thought they were chicken enchiladas! Great with a side of rice and beans or we even eat these at our house accompanied by light side salads.
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.
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jnahrstadt on 10.10.2009
cara’s right! you can’t tell this is tofu at all! so good, it almost didn’t make it into the tortillas or the oven!
i baked the tofu at 375 for about 30 min., and it never browned, but it didn’t matter. i baked the enchiladas–it made 8 with small flour tortillas–at the same temp for 20 min.
next time i’d use red sauce instead of green–just my preference. great way to use tofu, especially for the tofu-phobic!