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Source: Nestle® Very Best Meals

Tofu, Cheese and Green Chile Enchiladas
Extra-firm tofu and frozen whole-kernel corn fill the bill for these green chile enchiladas. Chiles, olives and cilantro are just perfect for the taco-sized flour tortillas.
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Serves: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
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1 package (12-oz.) extra-firm tofu, cut into small pieces
1 cup frozen whole-kernel corn, thawed
1 (16-oz.) ORTEGA® Salsa Prima Homestyle Mild, divided
1 1/4 cups mozzarella cheese, shredded, divided
1 can (4-oz.) ORTEGA® Diced Green Chiles
3/4 cup ripe olives, sliced, divided
5 tablespoons cilantro, chopped, divided
8 (8-in.) soft taco-size flour tortillas
2 cans (10-oz.) Pace® Enchilada Sauce




PREHEAT oven to 425 degrees F. Grease 13 x 9-inch baking dish.

COMBINE tofu, corn, 1 cup salsa, 3/4 cup cheese, chiles, 1/2 cup olives and 4 tablespoons cilantro in large bowl. Spoon mixture evenly onto each tortilla; roll up tightly. Place into prepared baking dish. Pour enchilada sauce over enchiladas; sprinkle with remaining cheese, olives and cilantro.

BAKE for 20 to 22 minutes or until bubbly and cheese is golden brown. Remove to wire rack to cool for 1 to 2 minutes. Serve with remaining salsa.





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