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Full Online Book HomeLearning KitchenMexican And Hispanic - Spicy Tofu, Cheese And Chile Enchiladas
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Mexican And Hispanic - Spicy Tofu, Cheese And Chile Enchiladas Post by :Robert_Boduch Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3455

Click below to download : Mexican And Hispanic - Spicy Tofu, Cheese And Chile Enchiladas (Format : PDF)

Mexican And Hispanic - Spicy Tofu, Cheese And Chile Enchiladas

Cooking spray
1/2 red onion -- chopped
1/2 tomato -- chopped
1 (10.5 oz.) pkg extra-firm tofu -- small cubes
1 (4.5 oz.) can chopped green chiles
1 cup corn kernels -- fresh or frozen
1 cup mozzarella cheese -- shredded
1/4 cup salsa or taco sauce
1/4 cup cilantro -- chopped
6 8 inch flour tortillas
1 (10 oz.) can enchilada sauce
chopped cilantro -- for garnish
1 chopped jalapeno pepper -- for garnish
1 dollop sour cream -- on each
Additions:
1 tsp. Mexican oregano -- crumbled
1 tsp. mexican seasoning mix
salt and pepper -- to taste


Spray a nonstick skillet with cooking spray. Heat pan on medium-high heat and add chopped onion and tomato. Saute until tender. Set aside.

Spray a 9x13 inch baking pan with cooking spray and set aside. Preheat oven to 375°F.

Combine tofu, chiles, corn, 1/2 cup cheese, taco sauce or salsa, cilantro and onion/tomato mixture in food processor (or medium bowl) and process until well blended.

Make sure your tortillas are pliable (if not, heat on nonstick pan for a few seconds on each side until they are).

With a tortilla in front of you, spoon 1/2 cup of mixture on bottom third and roll up, tucking in sides as you go. Place in prepared baking pan seam-side-down. Do the same thing with the remaining tortillas and mixture until all ingredients are used up. Top enchiladas with enchilada sauce and remaining cheese.

Bake until cheese is melted and lightly browned, 15-20 minutes. Sprinkle with cilantro and jalapeno and serve.
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