Tofu Enchiladas

• onion, medium, chopped↗1
• olive oil↗1 tablespoon
• tomato sauce↗1

  16 ounce

• garlic powder (or use equivalent amount of fresh)↗1 1⁄2 teaspoons

  or use equivalent amount of fresh

• chili powder (or to taste)↗4 teaspoons

  or to taste

• diced green chilies4 ounces
• salt (I omit)↗1⁄2 teaspoon

  I omit

• cumin↗1 teaspoon
• dried oregano↗1⁄4 teaspoon
• tofu, drained and crumbled↗1 lb
• low-fat monterey jack pepper cheese, grated↗1 cup
• reduced-fat colby cheese, grated↗1 cup
• corn tortillas↗8 -10

Step-by-step instructions

1. 1

   Saute onion in oil until translucent; mix in tomato sauce, garlic powder, chili powder, green chilies, salt, cumin and oregano. Simmer for 15 minutes.

2. 2

   Meanwhile, prepare the filling by mixing the tofu and pepper jack cheese.

3. 3

   To prepare, spread some sauce on a corn tortilla; add some filling; roll and place in 7 x 11 baking dish, seam side down. Repeat with remaining tortillas, reserving some sauce.

4. 4

   When dish is full, cover with remaining sauce and sprinkle with grated Colby cheese.

5. 5

   Cover with foil and bake at 350 degrees for 15 - 20 minutes; cut into squares and serve.

6. 6

   NOTE: Sometimes I double the sauce.