10 Reviews

I will definitely be making this again. I sauteed 2 zuchini and 1 squash and subbed that for the tofu and I used homemade salsa (2 cups) and enchilada sauce (4 cups). I was using small corn tortillas and I got 28 of them. This is a great recipe. Thanks!

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Cookie16 February 23, 2009

Delicious recipe! I made half a batch and used corn tortillas, which yielded 12 enchiladas. I replaced the tofu with a very small zucchini, used 1 c. frozen corn, skimped a bit on the (soy) cheese, omitted the salt, and used 1 large can (28 oz I think) green enchilada sauce. They were absolutely fabulous! I looked up the original bake-off recipe for can sizes, and the original calls for 15 -oz can size for beans, 11-oz. size for corn (Mexi-corn), and 10-oz size for the enchilada sauce, which I can't think would be enough sauce -- or maybe I'm a sauce-a-holic! Ha-ha. I'm very glad to have found this recipe -- thank you for posting!

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Linorama January 24, 2009

Really good, easy and filling. Thanks for posting the recipe!

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Lucky in Bayview September 13, 2013

Yum! I added some taco seasoning, onion powder, chili pepper flakes, garlic powder and used tempeh instead of tofu. I halved the recipe and used mild green enchilada sauce (the big can) and cooked up some Mexican rice for the side. It was delicious! My non-vegetarian mom and dad loved it also!

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raisho May 05, 2012

I had a previous enchilada recipe that this recipe will now REPLACE! It's wonderful. Very easy and delicious. The corn is a nice touch. My husband loved these. We made a half batch just for the two of us (used 10 small soft tortillas) and the leftovers disappeared without hitting the freezer first (doesn't happen too often). I replaced the tofu with about 1/2 cup of soy grounds (the dried kind you get at bulk food stores). This was a huge hit at our house, we'll be making it often. Thank you for sharing!

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CanadianEmily January 21, 2009

This was good and gets extra points for being so easy. I, too, would have liked the sizes of cans (corn, enchilada sauce) specified. This made way more than I expected. I used large flour tortillas, as I find the corn tortillas impossible to work with, and I got about 14 very large enchiladas. I don't understand the use of the tofu. It's not enough to contribute anything to the dish. Next time I will either leave it out entirely or else increase it to about 1 1/2 cups. But I will be making this again. Nice recipe.

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windhorse23 November 23, 2008

This was sooo yummy! I didn't use tofu, because my husband doesn't like it, and I halfed the recipe because it was just for the two of us, but we still had leftovers for lunch for a couple of days. I LOVED it, and so did my husband, even though he is VERY picky, and a big meat eater. Very filling.

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Mikki H September 05, 2008

This dish was outragiously good! I did make adjustments to what I had on hand... didn't have salsa or tofu, so I sauteed 1/2 a chopped onion and a whole chopped zuchinni and sprinkled them with garlic salt. I used flour tortillas instead of corn and probably only 1 cup of cheese to cut fat. I used Rosarita MILD enchilada sauce. My family cleaned their plates and went away totally satisfied. Thanks for the inspiration!

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Grace-AK March 12, 2007

Delicious! This recipe has become a staple in our veg household. So yummy and easy! We half the recipe and use flour tortillas and mild enchilada sauce. The tofu is really good in it! Also, it's good even without rice. Yum!

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chelseliz April 29, 2005

Delicious and makes a lot! Instead of tofu I added 1 cut up red bell pepper. I also used two kinds of enchilada sauce (mild red and medium green) which worked out very well for us. We served this with corn bread for a very filling vegetarian Mexican meal with enough left over for lunches during the week. The only problem I had with this recipe is that I wished can sizes were specified.

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ellie_ August 16, 2003
Baked Vegetarian Enchiladas