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Fish or Tofu Enchiladas (D, TNT)
Source: Ortega Recipe Booklet circa 1985
Serves: 5

1 1-1/2-ounce package cooking sauce mix or taco seasoning mix
1 8-ounce can tomato sauce
1/2 cup water
1 tbsp. butter or margarine
1 small onion, thinly sliced
2 cups white fleshed fish or firm tofu, shredded, cooked
1/2 cup sour cream or plain yogurt
2 tbsp. Parmesan cheese, grated
1/2 tsp. coriander
10 corn tortillas
1 cup (1/4 pound) Monterey Jack or Cheddar cheese, grated

Preheat oven to 350°F.

Combine cooking sauce mix or taco seasoning mix or spices with tomato sauce and water.

Cook onion in butter or margarine until soft. Mix in fish or tofu, sour cream or yogurt, Parmesan cheese, and coriander.

Dip each tortilla in cooking sauce and place one tenth of the filling mixture on each. Roll up. Place seam side down in greased 9"x13" baking dish. Pour remaining cooking sauce over all.

Sprinkle with Monterey Jack or Cheddar cheese. Bake for 20 minutes or until bubbly.

Poster's Notes:
I guess you could substitute 1 tbsp. chili powder and 1 tbsp. cumin for the Taco Seasoning Mix. I hope your family will enjoy them as much as we do.

Posted by Avril Adelman

Nutritional Info Per Serving: N/A