Chili enchiladas
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Chili enchiladas
  Chili    Soups    Vegetarian  
Last updated 6/12/2012 1:14:31 AM. Recipe ID 43438. Report a problem with this recipe.
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      Title: Chili enchiladas
 Categories: Soups, Vegetarian
      Yield: 10 Servings
     42 oz Tofu, firm; frozed & thawed
     20    Corn tortillas; * see note
    1/3 c  Soy sauce, low sodium
      3 tb Tomato sauce; low-sodium
      3 tb Peanut butter; ** see note
      3 ts Onion powder
      2 ts Chili powder
           Enchilada sauce
      1 lg Yellow onion; chopped
      2    Garlic cloves; crushed
     24 oz Tomato sauce; * see note
      3 c  Water
      3 tb Chili powder
      2 tb Cornstarch
    1/4 c  Water; cold
  Preparation Time: 1:30 Squeeze the excess water from the thawed tofu
  and tear the tofu into pieces. Mix the next five ingredients
  together, pour over the tofu, and mix well. Cook and stir in a large
  saucepan over medium to high heat until slightly browned, stirring
  constantly. Set aside. To make the sauce, saute the onion and garlic
  in a small amount of water until translucent, add the remaining
  ingredients, and simmer over low heat for 30 minutes. Dissolve the
  cornstarch in the cold water and gradually add to the sauce while
  stirring. Cook and stir until sauce boils and thickens. Preheat the
  oven to 350 degreees. Pour about 1 cup of the sauce into the bottom
  of a 15" X 10" baking dish or two smaller baking dishes. Place 1/3
  cup of the tofu mixture down the center of each burrito shell, roll
  up, and place in the baking dish. Repeat until all burritos are
  filled and rolled. Pour the remaining enchilada sauce over the filled
  burritos and bake for 30 minutes.
  VARIATION: For added richness, sprinkle with some grated soy cheese
  and sliced olives before baking.

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Recipe ID 43438 (Apr 03, 2005)

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