10-Minute Tofu Enchiladas

Cheese enchiladas

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Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
479 Calories
20g Fat
55g Carbs
20g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 479
% Daily Value*
Total Fat 20g 26%
Saturated Fat 7g 34%
Cholesterol 22mg 7%
Sodium 1027mg 45%
Total Carbohydrate 55g 20%
Dietary Fiber 4g 16%
Total Sugars 4g
Protein 20g
Vitamin C 1mg 5%
Calcium 387mg 30%
Iron 5mg 26%
Potassium 230mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Enchiladas and the practice of rolling tortillas date back to Mayan times in Mexico. People in the Valley of Mexico first ate corn tortillas filled with fish. Today, combinations include beans, cheese, meat, potatoes, and vegetables.

This vegetarian enchilada recipe with tofu and cheese is fairly basic but is a great recipe to try if you want to pop some enchiladas in the oven in less than ten minutes. You can always toss in a can of black olives, or throw in some leftover precooked veggies as well.


Steps to Make It

  1. Pre-heat oven to 350 F.

  2. In a large pan, crumble the tofu and sauté in olive oil with taco seasoning or chili powder until lightly golden brown and coated with spices.

  3. Transfer the sautéed tofu to a large bowl and add approximately 1/2 cup enchilada sauce and half of the cheese. Combine well.

  4. In the bottom of a baking pan or casserole dish, spread a thin layer (about 1/4 cup) of enchilada sauce.

  5. Place a few spoonfuls of the tofu mixture in each flour tortilla. Roll up and place in baking dish, stacking each enchilada closely.

  6. Pour the remaining enchilada sauce over the tortillas in the pan and sprinkle the rest of the cheese on top.

  7. Bake your tofu enchiladas for 20 to 25 minutes, or until done.