Chili Enchiladas

1 hours Prep: 10 minutes Cook: 1 hours

206 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

42	ounces	tofu	firm
20	each	corn tortillas

Marinade
1/3	cup	soy sauce	low sodium
3	tablespoons	tomato sauce
3	tablespoons	peanut butter
3	teaspoons	onion powder
2	teaspoons	chili powder
1	x	enchilada sauce
1	large	yellow onion	chopped
2	each	garlic cloves	crushed
24	ounces	tomato sauce
3	cups	water
3	tablespoons	chili powder
2	tablespoons	cornstarch
1/4	cup	water	cold

Directions

Squeeze the excess water from the thawed tofu and tear the tofu into pieces.

Mix the next five ingredients together, pour over the tofu, and mix well.

Cook and stir in a large saucepan over medium to high heat until slightly browned, stirring constantly.

Set aside.

To make the sauce, sauté the onion and garlic in a small amount of water until translucent, add the remaining ingredients, and simmer over low heat for 30 minutes.

Dissolve the cornstarch in the cold water and gradually add to the sauce while stirring.

Cook and stir until sauce boils and thickens.

Preheat the oven to 350 degreees F.

Pour about 1 cup of the sauce into the bottom of a 15x10 inch baking dish or two smaller baking dishes.

Place 1/3 cup of the tofu mixture down the center of each burrito shell, roll up, and place in the baking dish.

Repeat until all burritos are filled and rolled.

Pour the remaining enchilada sauce over the filled burritos and bake for 30 minutes.

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Nutrition Facts

Serving Size 256g

Amount per Serving

Calories 206 48% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 610mg	25%
Total Carbohydrate 16.0g	5%
Dietary Fiber 4.0g	18%
Sugars 5.0g
Protein 15.0g	29%