Cheese, Tofu and Sour Cream Enchiladas |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is my wife's favorite dish (I'm not a big fan). Best to avoid low-fat ingrediants. Makes 4 servings worth 11 points each. Ingredients:
4 1/2 ounces old el paso peeled chopped green chilies |
1 medium onion |
2 tablespoons soy sauce |
1/2 teaspoon salt |
1 cup mushroom (i used canned) |
8 flour tortillas |
12 ounces canned cream of mushroom soup |
1 3/4 cups sour cream |
1 1/2 cups shredded cheddar cheese |
12 ounces lite firm tofu |
Directions:
1. Preheat Oven to 350.
2. Saute onions, tofu, mushrooms, and soy saue.
3. Add cumin and salt.
4. Soften the shells.
5. Put tofu mix and cheese in tortillas and roll up.
6. Put a little sauce on bottom of oblong dish and place tortillas in dish.
7. Pour remaining sauce over top.
8. Heat until bubbly.
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