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LOCATION: Recipes >> Vegetarian >> Low-Fat Vegetable Enchiladas

Print this Recipe    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.

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