Tofu Enchiladas

Found in the newspaper in the 80s. Love the fact it uses homemade enchilada sauce and that you don't miss the meat.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  onion, medium, chopped
• 1  tablespoon olive oil
• 1 (16 ounce) can tomato sauce
• 1 1⁄2 teaspoons garlic powder (or use equivalent amount of fresh)
• 4  teaspoons chili powder (or to taste)
• 4  ounces diced green chilies
• 1⁄2 teaspoon salt (I omit)
• 1  teaspoon cumin
• 1⁄4 teaspoon dried oregano
• 1  lb tofu, drained and crumbled
• 1  cup low-fat monterey jack pepper cheese, grated
• 1  cup  reduced-fat colby cheese, grated
• 8 -10  corn tortillas

Directions

1. Saute onion in oil until translucent; mix in tomato sauce, garlic powder, chili powder, green chilies, salt, cumin and oregano. Simmer for 15 minutes.
2. Meanwhile, prepare the filling by mixing the tofu and pepper jack cheese.
3. To prepare, spread some sauce on a corn tortilla; add some filling; roll and place in 7 x 11 baking dish, seam side down. Repeat with remaining tortillas, reserving some sauce.
4. When dish is full, cover with remaining sauce and sprinkle with grated Colby cheese.
5. Cover with foil and bake at 350 degrees for 15 - 20 minutes; cut into squares and serve.
6. NOTE: Sometimes I double the sauce.