Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Tofu | 100g firm | 76 |
| Green Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 14 ounces tofu, drained and broken up
- 1/3 cup Anaheim chile
- 1/3 cup sliced green onion
- 2 1/2 cups shredded cheese, such as Monterey jack, co-jack or Cheddar
- 19 ounces enchilada sauce
- 1 tomato, finely chopped
- 8 flour tortillas
- 2 teaspoons cilantro
- =
Directions
Place tofu, chile and onion in blender, and blend until smooth.
In skillet, heat 1/2 cup of the enchilada sauce. Dip each tortilla in warm sauce to coat 1 side. Transfer to a nonstick 11 x 7-inch dish. Spoon 2 tablespoons tofu mixture on each tortilla and roll up. Place seam side down in dish. Spoon remaining sauce over them. Sprinkle cheese over the top. Bake for 30 minutes at 350 degrees F. Sprinkle with tomato and cilantro.