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Potato-Tofu Verde Enchiladas

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Potato-Tofu Verde Enchiladas
  • 5 Servings
  • 10 mins Prep Time
  • 60 mins Total Time
  • 400 Cal/Serving

Nutritional Facts

Cal./Serving 400
Total Fat 16g
Saturated Fat
Trans Fat
Cholesterol 20mg
Sodium 400mg
Carbohydrates 50g
Dietary Fiber
Sugars 2g
Protein 18g


1 pkg (8 oz) Nasoya® TofuBaked, Chipotle, cut into 1/4-inch cubes
1 tbsp vegetable oil
2 cups frozen diced hash brown potatoes
1 cup frozen whole kernel corn
1 jar (16 oz) salsa verde
1/2 cup cut-up roasted red peppers
1/2 tsp ground cumin10 (6-inch) corn tortillas
1 cup shredded Monterey Jack cheese
1/4 cup crumbled Cotija cheese


  1. Heat oven to 350°F.
  2. Spray 11x7-inch baking dish with cooking spray.
  3. In 10-inch skillet, heat oil over medium heat. Add potatoes; cook 4 minutes. Stir in corn; cook and stir about 4 minutes longer until potatoes and corn are tender and light golden.
  4. Remove from heat; stir in 3/4 cup salsa verde, tofu, peppers, and cumin.
  5. On microwaveable plate, stack tortillas and cover with paper towel; microwave on high 1 minute to soften.
  6. Place 1/3 cup potato mixture along center or each tortilla. Sprinkle with 1 tbsp Monterey Jack cheese. Roll up tightly, and place seam sides down in baking dish. Spoon any remaining filling and remaining salsa over tortillas.
  7. Bake uncovered 25 to 30 minutes or until sauce is bubbly around edges. Garnish with Cotija cheese.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!