Another great guest post from Erica at lifeasarunningmom.blogspot.com. Enjoy!
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Delightful, and Healthy, Enchiladas
Growing up in Texas I developed an intense love for Tex-Mex food and one of my childhood favorites were cheese enchiladas made by my mom. I have made these many times over the years and must confess, I have altered the recipe many times to make them healthier for my family today. And does my mom approve? Yes! She loves the updated, healthier recipe…and so do many teenage boys who wouldn’t ever guess how many vegetables they were consuming!
The ingredients:
12 wheat tortillas
2 1/2 cups shredded Mexican cheese
1/2 cup pureed vegetable 1 (squash, zucchini, or pumpkin works nice)
1 box soft tofu
Black pepper to taste
Parsley to taste
8 oz can tomato sauce
Diced Fresh tomatoes (3-4 small)
Diced Onion (1 small)
1/2 cup pureed vegetable 2 (broccoli, cauliflower, or zucchini works nice)
Chili powder to taste
Process:
Saute the diced tomatoes and onion until tender. Add to a bowl with tomato sauce, pureed vegetable 2, and chili powder. In a separate bowl, combine the filling: cheese, pureed vegetable 1, tofu, black pepper and parsley. Spread a wee bit of the sauce to the bottom of a greased 9×13 baking dish.
Put about 1/4 – 1/3 cup of the filling into each tortilla and roll. Place into the baking dish. Cover with the sauce. Bake at 350F for 30 minutes or until bubbly. Eat and Enjoy!
I love making this dish and it is really easy to prepare. You can even make it ahead and keep in the fridge until you are ready to bake. And the leftovers are great lunches!
