Prep: 15 Mins Cook: 20 Mins

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



PREHEAT oven to 425°F. 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.
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