Tofu south of the border enchiladas
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | 8\" whole wheat tortillas | |
| ½ | cup | Onion, chopped |
| ¾ | cup | Green peppers, chopped |
| 4 | ounces | Green mild chilies, chopped |
| 1 | Clove garlic, minced | |
| ½ | teaspoon | Cumin seed |
| 1 | teaspoon | Dried cilantro |
| 12 | ounces | Silken firm tofu, drained and mashed |
| 2 | cups | Diced tomatoes, drained |
| 2 | cups | Thick tomato salsa |
| ½ | cup | Low fat cheddar, shredded |
Directions
Preheat oven to 350 degrees F. Lightly spray a 9"x13" baking pan with no-stick vegetable spray.
In bowl, combine all ingredients except tortillas, tomato salsa and cheese. Place ½ cup of mixture in center of each tortilla and roll.
Place in baking dish, seam side down. Poru salsa over enchiladas.
Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 35-30 minutes.
Per serving: calories 199 Total fat 6.5g protein 8.8g caloeies from fat 29% carbohydrate 28g sodium 409g Source: Memphis Babtist Memorial Hospital Health+Plex Nutritional Center November newsleter Converted by MMCONV vers. 1⅖ ---