One-Pan Tofu Enchiladas Verdes

🥘 Ingredients

• Mexican cheese blend
  1 c
• Southwest Spice Blend
  2 tbsp
• black pepper
  1 tsp
• cooking oil
  2 tsp
• flour tortillas
  12 unit
• green salsa
  2 unit
• hot sauce
  2 tsp
• long green pepper
  2 unit
• salt
  1 tsp
• scallions
  4 unit
• sour cream
  3 tbsp
• tofu
  2 unit

🍳 Cookware

• small bowl
• large pan
• medium bowl

1. 

   1

   Heat broiler to high. Wash and dry all produce. Halve, deseed, and thinly slice long green pepper crosswise into strips. Trim and thinly slice scallions , separating whites from greens.

   long green pepper: 2 unit, scallions: 4 unit
2. 

   2

   In a small bowl , combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and black pepper .

   sour cream: 3 tbsp, hot sauce: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Heat a drizzle of cooking oil in a large pan , preferably ovenproof, over medium-high heat. Add green pepper; season with salt and pepper. Cook, stirring, until pepper is softened and lightly blistered, ⏱️ 5 minutes .

   cooking oil: 1 tsp
4. 

   4

   Add a drizzle of cooking oil , tofu , scallion whites, and Southwest Spice Blend to pan with green pepper; season with salt and pepper. Cook, breaking up tofu into pieces, until browned and cooked through, ⏱️ 3 minutes . Stir in ¼ of the green salsa (you'll use the rest in the next step); taste and season with salt and pepper. Turn off heat; transfer filling to a medium bowl . Wipe out pan.

   cooking oil: 1 tsp, tofu: 2 unit, Southwest Spice Blend: 2 tbsp, green salsa: 2 unit
5. 

   5

   Place a small amount of filling on one half of each flour tortillas . Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in pan used for filling. TIP: For 4 servings or if pan isn't ovenproof, place enchiladas in a 9-by-13-inch baking dish. Top with remaining salsa and sprinkle with Mexican cheese blend .

   flour tortillas: 12 unit, Mexican cheese blend: 1 c
6. 

   6

   Broil enchiladas until browned and bubbly, ⏱️ 3 minutes . TIP: Watch carefully to avoid burning. Drizzle with crema and sprinkle with scallion greens. Serve.