Ingredients
-
2
-
2
-
2
-
1/2
-
1
-
16
-
2
-
4
-
-
-
-
-
-
-
Directions
Baked Vegetarian Enchiladas, This recipe is adapted from the Pillsbury Bake-off recipe. I like it because you can make it using very mild sauces like I did or hotter sauces. While corn tortillas work well, flour tortillas would work just as well, or perhaps even better. Serve it with some white rice on the side.
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Steps
|
1
Done
|
Grease 2 9x13 Baking Dishes. |
|
2
Done
|
Combine Beans, Corn, Salsa, Tofu, and Salt, Mixing Thoroughly. |
|
3
Done
|
Add 1/3 to 1/2 of the Cheese, and Mix It in With the Rest. |
|
4
Done
|
Spoon Some of the Mixture Into a Warm Tortilla and Roll It Up. |
|
5
Done
|
Place the Seam Side in the Baking Dish. |
|
6
Done
|
Pour Enchilada Sauce Over Enchiladas I Only Used 1 1/2 Cans. |
|
7
Done
|
Sprinkle Remaining Cheese Over Top. |
|
8
Done
|
Bake at 350f. |
|
9
Done
|
For 20 to 30 Minutes. |
|
10
Done
|
If Desired, Garnish Each Enchilada With a Dollop of Sour Cream. |
