Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 8" whole wheat tortillas 1 ts Dried cilantro
1/2 c Onion, chopped 12 oz Silken firm tofu, drained
3/4 c Green peppers, chopped -and mashed
4 oz Green mild chilies, chopped 2 c Diced tomatoes, drained
1 Clove garlic, minced 2 c Thick tomato salsa
1/2 ts Cumin seed 1/2 c Low fat cheddar, shredded

Preheat oven to 350 degrees F. Lightly spray a 9"x13" baking pan with
no-stick vegetable spray.

In bowl, combine all ingredients except tortillas, tomato salsa and
cheese. Place 1/2 cup of mixture in center of each tortilla and roll.
Place in baking dish, seam side down. Poru salsa over enchiladas.
Sprinkle with shredded cheese. Cover pan with aluminum foil and bake
for 35-30 minutes.

Per serving: calories 199 Total fat 6.5g protein 8.8g caloeies from
fat 29% carbohydrate 28g sodium 409g

Source: Memphis Babtist Memorial Hospital Health+Plex Nutritional
Center November newsleter Converted by MMCONV vers. 1.40 ---

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