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
Place tofu, chile and onion in blender, and blend until smooth.
In skillet, heat 1/2 cup of the enchilada sauce. Dip each tortilla
into 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.
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