Ingredients Jump to Instructions ↓

  1. 8 8-inch soft flour tortillas

  2. cup Chopped onion

  3. 1 pounds Ground beef browned and drained

  4. 1 can Chopped green chilies (4oz)

  5. 1 Garlic clove; minced

  6. 1 teaspoon Dried cilantro

  7. 10 1/2 ounce Firm tofu; mashed

  8. teaspoon Cumin seed

  9. 2 cups Diced tomato, drained

  10. 2 cups Thick tomato salsa

  11. 1 cup Shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Lightly spray a 9x13 inch baking dish with non-stick 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. Pour salsa over enchiladas. Sprinkle with shredded cheese.

  2. Cover pan with aluminum foil and bake for 25 - 30 minutes.

  3. Yields 8 servings.

  4. (Per Serving): 374 calories/25 grams protein/30 grams carbohydrates/17 grams total fat/6 grams saturated fat/42 mg cholesterol/811 mg sodium Created by Connie Cahill Copyright 1996 Indiana Soybean Development Council Meal-Master format by Karen Mintzias


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