Mexican Enchiladas

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Mexican Enchiladas

Source: Cooking with the Benton Sister's Vol. II

 

Mexican Enchilada Sauce:

 

6 cups pasta sauce (seasoned)

3 Tbsp. peanut butter

3 tsp. salt

2 tsp. garlic powder

2 tsp. onion powder

1 Tbsp. paprika

1 Tsp. parsley flakes

1/4 - 1/2 tsp. cayenne pepper

1/4 cup lemon juice

1/2 cup molasses

2 blocks tofu firm, frozen, thawed, shredded

 

Filling:

 

1/2 cup onions, chopped

3/4 cup olives, sliced

3/4 cup celery, chopped

18 corn tortillas

 

Step 1:

 

The night before, mix first 11 ingredients together; then mix 2 cups of the

Mexican enchilada sauce with frozen, thawed, drained and shredded or cubed tofu.

Bake on sprayed cookie sheet at 350 degrees F. for 30 minutes or until chewy and

dry.

 

Step 2:

 

The next day, now mix filling ingredients together with baked tofu. Spread 1/2

cup of your Mexican enchilada sauce into 2 - 9 X 14 inch baking pans, enough to

cover bottom of pan. Heat tortillas in microwave or steam them in a double

boiler on stove. Then coat each tortilla with sauce and spoon 1/4 cup of

filling down center of each tortilla and 2 Tbsp. of sauce down middle of

filling. Roll up and arrange in pan seam side down and repeat. Now top filled

pan with remaining sauce. Bake at 350 degrees for 30 - 40 minutes or until

done. Top with vegan white cheese and serve.

 

Makes two (freeze extra if desired)

 

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