Chili Enchiladas
| Yield: | 10 Servings |
| Categories: | Soups, Vegetarian |
| 42 | oz | Tofu, firm; frozed & thawed |
| 20 | Corn tortillas; * see note | |
| Marinade: | ||
| 1/3 | c | Soy sauce, low sodium |
| 3 | tb | Tomato sauce; low-sodium |
| 3 | tb | Peanut butter; ** see note |
| 3 | ts | Onion powder |
| 2 | ts | Chili powder |
| Enchilada sauce | ||
| 1 | lg | Yellow onion; chopped |
| 2 | Garlic cloves; crushed | |
| 24 | oz | Tomato sauce; * see note |
| 3 | c | Water |
| 3 | tb | Chili powder |
| 2 | tb | Cornstarch |
| 1/4 | c | Water; cold |
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