One-Pan Tofu Enchiladas Verdes

🥘 Ingredients

• black pepper
  ½ tsp
• cooking oil
  1 tbsp
• flour tortillas
  4 pieces
• green salsa
  1 c
• hot sauce
  1 tsp
• long green pepper
  1 piece
• mexican cheese blend
  ¾ cup
• salt
  1 tsp
• scallions (whites)
  2 pieces
• sour cream
  2 tbsp
• southwest spice blend
  2 tsp
• tofu
  12 oz
• water
  1 tsp

🍳 Cookware

• broiler
• small bowl
• large pan
• large pan

1. 

   1

   Heat broiler to high. Wash and dry all produce.
2. 

   2

   In a small bowl , combine sour cream with hot sauce . Stir in water until mixture reaches a drizzling consistency. Season with salt and black pepper . Set aside.

   sour cream: 2 tbsp, hot sauce: 1 tsp, water: 1 tsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

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

   cooking oil: 1 tbsp, long green pepper: 1 piece
4. 

   4

   Add another drizzle of cooking oil, tofu , scallions , and southwest spice blend to the pan. Season with salt and black pepper. Cook, breaking up tofu into small pieces, until browned ⏱️ 3 minutes .

   tofu: 12 oz, scallions: 2 pieces (whites), southwest spice blend: 2 tsp
5. 

   5

   Place a small amount of the filling on one half of each flour tortillas . Roll up, starting with the filled side, to form enchiladas. Place seam-side down in the large pan . Top with green salsa and mexican cheese blend .

   flour tortillas: 4 pieces, green salsa: 1 c, mexican cheese blend: ¾ cup