Recipes

Tofu Enchilada Casserole

2 Tbsp. vegetable oil
1 large onion, chopped
1 large green bell pepper, chopped
1 medium red bell pepper, chopped
1 (19 oz.) package of House Chef Tofu, Chili & Veggie
1 (28 oz.) can enchilada sauce (medium)
1 dozen corn tortillas
3 cups (12 oz.) shredded Cheddar and Monterey Jack cheese blend Light sour cream (optional)
Salsa (optional)

T - Table Spoon t - Tea Spoon c - Cup

HEAT oil in large skillet over medium-high heat. Add onion and bell peppers; cook for 5 minutes or until render. Remove from heat. Drain out excess moisture fro tofu, and cut into 1/2-inch cubes, stir in tofu.

POUR 3/4 cup enchilada sauce in 13x9x2-inche baking pan sprayed with non-stick spray. Layer six tortillas over sauce; top with half vegetable/tofu mixture and half cheese mixture. Repeat layering with remaining tortillas and vegetable/tofu mixture. Pour remaining sauce over top; sprinkle with remaining cheese blend.

BAKE in preheated 350°F oven for 35-40 minutes or until bubbling at edges. Serve with sauce cream and salsa, if desired.

Serves: 8-10
Prep. Time: 20 minutes

*Nutrition per Serving*
Calories	540
Percentage calories from fat	59%
Carbohydrates	33 grams
Protein	25 grams
Fat	36 grams
Cholesterol	80 milligrams
Sodium	680 milligrams
Dietary Fiber	5 grams