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Chili Enchiladas

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Submitted by Zara

YIELD

10 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

42 1213.8
OUNCES ML/G TOFU
firm
20 2E+1
Marinade
79
CUP ML SOY SAUCE, TAMARI
low sodium
3 45
TABLESPOONS ML TOMATO SAUCE
3 45
TABLESPOONS ML PEANUT BUTTER
3 15
TEASPOONS ML ONION POWDER
2 1E+1
TEASPOONS ML CHILI POWDER
1 1
1 1
LARGE LARGE YELLOW ONION
chopped
2 2
EACH EACH GARLIC CLOVES
crushed
24 693.6
OUNCES ML/G TOMATO SAUCE
3 7.1E+2
CUPS ML WATER
3 45
TABLESPOONS ML CHILI POWDER
2 3E+1
TABLESPOONS ML CORNSTARCH
¼ 59
CUP ML 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 15×10 inch baking dish or two smaller baking dishes.

Place ⅓ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 206 48% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 610mg 25%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 18%
Sugars g
Protein 29g
Vitamin A 25% Vitamin C 23%
Calcium 47% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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