Tofu South of the Border Enchiladas

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<mx2 source= " MasterCook 5.0 " date= " August 05, 2000 " >

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Tofu South of the Border Enchiladas

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<RcpE name= " Tofu South of the Border Enchiladas " author= " www.talksoy.com " >

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<![CDATA[

* Exported from MasterCook *

 

Tofu South of the Border Enchiladas

 

Recipe By :www.talksoy.com

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 8 " whole wheat tortillas

1/2 cup chopped onions

3/4 cup chopped sweet green pepper

1 4 oz. can chopped green mild chilies

1 clove garlic -- minced

1/2 teaspoon cumin seed

1 teaspoon dried cilantro

12 ounces silken firm tofu -- drained and mashed

2 cups diced tomato -- drained

2 cups thick tomato salsa

1/2 cup low fat cheddar cheese -- shredded

 

Preheat oven to 350°F. Lightly spray a 9x13 inch baking pan with no-stick

vegetable (soybean) spray. In bowl, combine all ingredients except tortillas,

tomato salsa and cheese. Place 1/2 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. Cover pan with aluminum foil and bake for 25-30 minutes.

Makes 8 servings.

 

Nutritional Analysis Per Serving: Calories 199 Fat 7 g Cholesterol 4 mg Sodium

409 mg

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 14 Calories (kcal); trace Total Fat; (10% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Formatted using MC Tagit by KES 5/Aug/2000

Nut

r. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 8 " />

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<IngR name= " 8 & quot; whole wheat tortillas " qty= " 8 " ></IngR>

<IngR name= " chopped onions " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " chopped sweet green pepper " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " can chopped green mild chilies " unit= " 4 oz. " qty= " 1 " ></IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " cumin seed " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " dried cilantro " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " silken firm tofu " unit= " ounces " qty= " 12 " >

<IPrp>

drained and mashed

</IPrp>

</IngR>

<IngR name= " diced tomato " unit= " cups " qty= " 2 " >

<IPrp>

drained

</IPrp>

</IngR>

<IngR name= " thick tomato salsa " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " low fat cheddar cheese " unit= " cup " qty= " 1/2 " >

<IPrp>

shredded

</IPrp>

</IngR>

<DirS>

<DirT>

Preheat oven to 350°F. Lightly spray a 9x13 inch baking pan with no-stick

vegetable (soybean) spray. In bowl, combine all

ingredients except tortillas, tomato salsa and cheese. Place 1/2 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.

Cover pan with aluminum foil and bake for 25-30

minutes. Makes 8 servings.

</DirT>

<DirT>

Nutritional Analysis Per Serving: Calories 199 Fat 7 g Cholesterol 4 mg Sodium

409 mg

</DirT>

</DirS>

<Note>

Formatted using MC Tagit by KES 5/Aug/2000

</Note>

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