Vegetarian: Low-Fat Vegetable Enchiladas by Recipe Cottage

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	Low-Fat Vegetable Enchiladas

		1/2 cup vegetable broth 1 cup diced canned mild green chilies 1 cup chopped onion 4 1/2 cups fresh or frozen vegetables (such as peppers and corn) 2 tsp. ground coriander seed 1 tsp. ground cumin 15-oz. can Mexican-style stewed tomatoes 1/2 tsp. freshly ground black pepper 1/2 tsp. salt, or to taste 1 cup grated soy cheese (cheddar) 2 cups crumbled firm tofu 2 cups bottled mild salsa 8 corn or whole wheat tortillas 1/2 cup chopped fresh cilantro Preheat oven to 400 degrees. Lightly oil a large casserole dish. In a 10-inch skillet over medium-high heat, heat broth to boiling. Add chilies, vegetables, coriander, and cumin. Cook, stirring, until vegetables are tender, about 2 minutes. Remove from heat. Stir in tomatoes or spaghetti sauce, pepper, salt, tofu, and cheese. Place 1 cup salsa in bottom of baking dish. Dip each tortilla in remaining salsa to coat both sides, place 1/8 of the filling into each tortilla and roll. Place enchiladas seam-side down in baking dish, cover with remaining salsa. Bake until hot and bubbly, about 15 minutes. Top with cilantro (and, if desired, sour cream). Makes 8 servings of 1 enchilada with rice and beans side dish. NOTE: Depending on the brand, corn tortillas often crack when rolled. [very true!!!] If you need to soften them for rolling, wrap the tortillas in plastic wrap and microwave on high for 1 minute. Tortillas can also be heated on an unoiled griddle or in an unoiled frying pan. Alternatively, try holding them under running water until wet, then proceed with recipe.