Cheese, Tofu and Sour Cream Enchiladas
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 127.57 g old el paso peeled chopped green chilies
- 1 medium onion
- 29.58 ml soy sauce
- 2.46 ml salt
- 236.59 ml mushroom (I used canned)
- 8 flour tortillas
- 340.19 g canned cream of mushroom soup
- 414.03 ml sour cream
- 354.88 ml shredded cheddar cheese
- 340.19 g lite firm tofu
directions
- Preheat Oven to 350.
- Saute onions, tofu, mushrooms, and soy saue.
- Add cumin and salt.
- Soften the shells.
- Put tofu mix and cheese in tortillas and roll up.
- Put a little sauce on bottom of oblong dish and place tortillas in dish.
- Pour remaining sauce over top.
- Heat until bubbly.
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RECIPE SUBMITTED BY
Love to shop, love to cook.