Directions

Preheat oven to 350°F (176°C). Mix enchilada sauce with tomato sauce and place about 1/2 cup (120mL) on the bottom of a 9x13-inch (23x35cm) baking dish. In a medium bowl, mix yoghurt, cottage cheese, tofu, and green onions. Set aside. To assemble the enchiladas: heat a small frying pan and place 1 tortilla in the pan to heat. When it has softened, immediately place 1 Tbsp (15mL) of the sauce on the tortilla and spread it around. Place about 1/3 cup (80mL) of the cottage cheese mix on the tortilla and roll it up. Place edge side down in the pan and continue to roll enchiladas until they are all used up. Pour the remaining sauce over the rolled enchiladas. Sprinkle the grated cheese over the top and cover with aluminium foil. Bake for 30–40 minutes, until the sauce is bubbling. Let sit for 5 minutes before serving. If beans are used, simply substitute canned refried beans for the cheese and roll up as directed.

Makes 4 servings.