*  Exported from  MasterCook  *

                            Tofu Enchiladas

Recipe By     : Boulder Cooks Cookbook, pg. 175
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican Recipes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
         14oz.         enchilada sauce
         14oz.         tomato sauce
  1 1/2  tablespoons   garlic powder
  1      medium        onion -- chopped
  2      ounces        diced green chiles
  4      teaspoons     chili powder
    1/2  teaspoon      dried basil
 16      ounces        White Wave Tofu, drained and -- crumbled
  6      ounces        Soy-A-Melt, cheddar style -- grated
  6      ounces        Soy-A-Melt, mozzarella style -- grated
                       soy oil
 12                    corn tortillas
  1      ounce         black olives -- sliced
    1/4  cup           Soy-A-Melt -- grated

In a medium saucepan combine the enchilada sauce, tomato sauce, garlic powder,
onion, green chiles, chili powder, and basil.  Bring to a boil then lower the
heat and simmer for 15 minutes.

Combine the tofu and both Soy-A-Melt cheeses in a bowl for the filling, and
mix well.

Place soy oil in a medium skillet to a 1/8" depth over medium heat.  When the
oil is hot, fry the tortillas one at a time just until soft, not crisp.  Place
some filling in the middle of each tortilla, top it with some sliced olives
and roll it up.  Place the enchiladas in an oiled  9X13-inch baking dish seam-
side down.

Preheat oven to 350 degrees.  Cover the enchiladas with the sauce and sprinkle
with the 1/4 cup of Mozzarella Soy-A-Melt.  Cover and bake for 15-20 minutes.
Serve immediately.

Notes:  Recipe from White Wave Soy Foods in Boulder.

Submitted to Recipelu by Chelle Gardner.  [email protected]

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