“CHICKEN” TOFU ENCHILADAS

from Tracy Adams, Russell Springs, CHEF'S CHOICE March 2013

Photo: Edis Celik

Serving Information	Serves 6.
Ingredients	3 Tbsp oil (soybean, canola, or vegetable) 2 (12-oz) pkg tofu, drained and chopped coarsely in irregular “chicken” shapes 1 pkg taco seasoning (low-sodium is good choice) 1 C water 2 (10-oz) cans enchilada sauce 12 medium flour tortillas 2 C (8 oz) shredded cheddar cheese(low-fat or regular) 2 C (8 oz) shredded mozzarella cheese (low-fat or regular) Garnishes of choice (chopped tomatoes, lettuce, black olives, onions, sour cream, guacamole, tortilla chips)
Directions	Heat oil in a skillet. Add tofu and cook until lightly browned, about 15 minutes. Heat oven to 350 degrees. In a bowl, mix taco seasoning with water. Add to tofu in skillet, bring to a boil, and simmer about 5 minutes. Remove from heat. Place 3 to 4 Tablespoons of tofu mixture in the center of each tortilla, making sure the filling covers from one end to the other of the tortilla down the center. Sprinkle with cheddar cheese. Roll filled tortilla up and place in a 9x13-inch baking pan (don’t fold in the ends of the tortilla). Repeat with remaining tortillas. Pour the enchilada sauce over top. Use all the sauce as this keeps them from drying out while baking. Cover with mozzarella cheese. Bake 20 minutes. Serve with garnishes and warm tortilla chips.
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