Not Just Tofu

Recipe:Creamy Enchiladas

In Recipe on September 28, 2010 at 4:18 am


My love of Mexican food inspired me to create a new recipe of my own.  NOT JUST TOFU does not advocate using of meat substitutes daily because of the high sodium they contain.  I know that using meat substitutes makes it easier for some of you trying to make the transition from herbivore to carnivore, but it is not the best way.  When choosing a substitute, choose those low in sodium.  I also suggest trying to limit your use of meat substitutes to 2 to 3 times a week to reduce your risk for high blood pressure and bloating.  Now with that being said, try this recipe the next time you use mock chicken.  I used Morningstar Chicken Strips to help create the filling for the enchiladas because they are the preferred product in my family. 


  • 1 package of mock Chicken Strips
  • 4 ounces of reduce fat cream cheese
  • 1 cup of Salsa Verde
  • 16 ounces can of petite diced tomatoes, seasoned with jalapenos
  • 8 flour tortillas
  • ½ cup of green onions, chopped
  • 2 cloves of garlic, minced
  • 1 ½ cup of grated Mexican blend cheese, divided
  • 1 tablespoon of oil
  • Sliced jalapenos (optional)


  1. Medium frying pan
  2. Lasagna size baking pan
  3. Medium size mixing bowl
  4. Chopping board
  5. Spoon


  • Warm oil in frying pan
  • Sauté chopped green onions and minced garlic for 1 minute
  • Add chicken strips until warmed through
  • Pour in Salsa Verde and ½ cup of diced tomatoes, stir till combined
  • Mix in cream cheese and 1 cup of grated Mexican blend until melted
  • Transfer mixture in the mixing bowl
  • Preheat the oven to 350 degrees
  • Warm tortillas in the microwave between paper towels for 1 minute
  • On the cutting board, spoon the filling over  1/3 of the tortilla and roll
  • Place rolled tortilla in the lasagna pan seam down
  • Once all the tortillas are placed in the pan, top with the remaining can of chopped tomatoes down the center
  • Cover  them with the remaining of the cheese and bake uncovered for 20 minutes
  • Top baked enchiladas with sliced jalapenos (optional)

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