Tofu Enchiladas - cooking recipe

Ingredients

2 (10.5 oz.) pkg. firm tofu, drained
3 oz. low-fat cheese, shredded
1/4 c. cilantro, chopped
1/4 c. onion, minced
1/2 tsp. chili powder
15 to 20 oz. enchilada sauce
6 (6-inch) corn or flour tortillas
2 Tbsp. green onions, chopped
2 medium chopped tomatoes
1 1/2 c. frozen or canned corn

Preparation

In a medium bowl, combine tofu, cheese, cilantro, onion, corn and chili powder.
Heat enchilada sauce.
Dip each tortilla quickly into the heated sauce and place it on a flat surface; top with 1/2 cup tofu mixture and roll tightly.
Place seam side down in an 8-inch square shallow baking dish.
Pour remaining sauce over enchiladas.