---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Vegan, Main dish, Tex-mex
       Yield: 6 servings
       2 pk Mori-Nu Silken Firm Tofu;
            -drained (10.5 oz each)
       2 c  Nutritional yeast “cheese”
     1/4 c  Cilantro; chopped
     1/4 c  Onion; minced
     1/2 ts Chili powder
      20 oz Enchilada sauce
       6    6-inch corn tortillas
       2 tb Green onion; chopped
       2 md Tomatoes; chopped
   1 1/2 c  Corn, frozen or canned
    In a medium bowl, combine tofu, “cheese” sauce,
   cilantro, onion, corn and chili powder.
    Heat enchilada sauce. Dip each tortilla quickly into
   the heated sauce and place it on aflat surface; top
   with approximately 1/2 cup tofu mixture and roll
   tightly. Place seam side down in an 8-inch square
   shallow baking dish. Pour remaining sauce over
    Bake 20-25 minutes in a preheated 350-degree oven.
    Garnish with tomatoes and green onions. Serve HOT.
    Makes 6 enchiladas.
    From DEEANNE’s recipe files