These delicious enchiladas, and the sauce, came from The Vegetarian Mother's Cookbook by Cathe Olson. We used our favorite low-fat, low-calorie green chile corn tortillas to make them with. The sauce was outstanding. Very flavorful. Some tomato puree, a minced onion, garlic, cumin, chili powder and oregano. Delicious! We're already looking forward to having it again. The enchilada filling was diced tofu, zucchini, corn and onion. The actual filling was a bit bland on its own but with the sauce & tortilla being so flavorful, you'd never know. A very tasy meal and they really hit the spot. We hope to make another enchilada recipe from the book (black beans, brown rice & kale) with the same sauce and tortillas in the near future.
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