Quick & Easy Enchiladas

I used to love spending hours on complicated recipes that took way too long for the average person to prepare ( for anyone who actually has other things to do at least ) So these days I'm all about simple and these enchiladas are just that. Getting ready to throw these in the oven right now! You can even whip up a double batch and freeze some for later. Because.....WHO HAS TIME?!?

Serves 5

Ingredients needed

1 16 oz container of extra firm high protein tofu

1/4 c nutritional yeast

4 oz can diced green chilis

2 tbsp taco seasoning

1/2 water

10 corn tortillas

1 c red enchilada sauce (homemade or canned)

1/2 c plant based cheese shreds ( I used Daiya for this recipe )

1/4 c chopped cilantro

1/4 c chopped green onions

Preheat oven to 400 degrees.

In the blender or food processor, mix tofu, nutritional yeast, water and taco seasoning and blend on high until smooth. Once blended mix in the green chilis with the tofu mixture .

Warm tortillas in a pan on low until soft and pliable.

Fill each tortilla with a portion of the tofu filling and a pinch of cilantro and green onion. Place all filled enchiladas into a baking dish and top with enchilada sauce, cheese shreds, cilantro and green onion. Bake at 400 degrees for 20-25 minutes.

This literally could not be easier!

Nutritional info per serving ( 2 Enchiladas)

Cals 405

Carbs 36g

Fat 18g

Protein 26g