Spicy Green Enchiladas – a delicious recipe with firm tofu, cheese, onions, olive oil, clove garlic, corn tortillas. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cook onions with garlic in 1 tablespoon oil until soft.
2
When finished, add a pinch of salt.
3
Heat salad oil over medium heat and dip tortillas in for a few seconds on both sides.
4
Drain and cool.
5
Dice tofu into small pieces and grate cheese.
6
Along middle of each tortilla, place onions, cheese and tofu and roll up.
7
Put tortillas in a greased baking pan, seams down.
8
Drain spinach and liquify in a blender along with green onions, peppers and soup. You may need to add a bit of water if too thick.
9
Pour 3/4 of sauce over enchiladas and bake at 350u00b0 for 25 to 30 minutes.
10
When ready to serve, top with remainder of sauce and sprinkle with tomatoes and sour cream, if desired.
991
kcal
Calories
56
g
Fat
77
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 10 oz. firm tofu, 2 1/2 c. Monterey Jack cheese, 2 large onions, chopped, 1 Tbsp. olive oil, and more.
Yes, Spicy Green Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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