That's a
Whole Lotta Enchilada!

from The Great Bean Caper Cookbook

 

  
  8 8 inch soft flour tortillas
1 10.5-ounce package firm tofu, mashed
1/2 cup chopped onion
1 pound ground beef, browned and drained
1 4-ounce can chopped green chillies
1 clove garlic, minced
1 teaspoon dried cilantro
1/2 teaspoon cumin seed
2 cups diced tomato, drained
2 cups thick salsa
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Lightly spray a 9x13 inch baking dish with non-stick spray. In bowl, combine all ingredients except tortillas, tomato salsa and cheese. Place 1/2 cup of mixture in each tortilla and roll. Place in backing dish, seam side down. Pour salsa over enchiladas. Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 25-30 minutes. Yields 8 servings.
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