Ingredients
- 8 soft flour tortillas
- 1 garlic clove (minced)
- 1 cilantro (dried)
- 450 gr beef (ground)
- 300 gr firm tofu mashed
- 300 gr tomato (diced)
- 300 gr tomato salsa (thick)
- 110 gr cheddar cheese (shredded)
- 60 gr onion (chopped)
- 1 gr cumin seed
- 1 package green chilies (chopped)
Preheat oven to 350 degrees. Lightly spray a 9x13 inch baking dish with non-stick spray. In bowl, combine all ingredients except tortillas, tomato salsa and cheese. Place half cup of mixture in center of each tortilla and roll. Place in baking dish, seam side down. Pour salsa over enchiladas. Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 25 30 minutes. Yields 8 servings. (Per Serving): 374 calories/25 grams protein/30 grams carbohydrates/17 grams total fat/6 grams saturated fat/42 mg cholesterol/811 mg sodium Created by Connie Cahill Copyright 1996 Indiana Soybean Development Council