Tofu Enchiladas

12 oz firm tofu, drained and cubed
1/2 c onions, diced
cayenne to taste
1 can stewed tomatoes
4 oz diced green chiles
1 Tbsp chili powder
1/2 cup salsa
1 cup cooked rice
4 oz jalapeños, diced
2 cans enchilada sauce
8" tortillas

Preheat oven to 350

In a large skilled combine tofu and onions. Cook on medium heat. Season with cayenne

Add tomatoes, green chiles, chili powder, salsa, rice, and jalapeños, and simmer

Pour 1 can of enchilada sauce into baking dish

Warm tortillas, place mixture in and roll. Put them in the dish on the sauce and pour second can over.

Cover and bake for 20 minutes or so

You can also make these with a plant-based chick’n instead of the tofu, which turn out very tasty too.