TOFU ENCHILADA CASSEROLE

RECIPES FOR PUTTING ON A GREAT SHOW AND MAKING A GRAND IMPRESSION FOR VERY IMPORTANT PEOPLE

I watched my friend, Lynn, as she assembled this delicious casserole and the first thing I thought of was the tofu, realizing that there are some people, quite a few in fact, who wouldn't touch any tofu with a ten-foot pole so the first thing I want to say is that you don't HAVE to use the tofu. Substituting chicken in its place would work just fine and taste every bit as good and probably, to some at least, a lot better. However, because the Vogts live on an island and shopping isn't convenient and food is expensive, especially meat, they use a lot of vegetarian recipes and have learned to adapt and use substitutes whenever possible and I have to say that even though I am not a huge fan of tofu, I found it very delicious in this recipe and not at all objectionable. However, I do think it is one of those 'live with it and learn to like it' kinds of food that has to grow on you over time.

And so, here is how she did it:

1 16 oz. pkg. tofu (or chicken, if you prefer)

1 medium bell pepper, chopped

1 medium white onion, chopped

1 large can green chili enchilada sauce (she prefers Las Palmas)

1 small can chopped green chilis

12 corn tortillas

2 T. oil for frying

2 C. shredded cheddar cheese

1. Heat the oil in a large frying pan

2. Cut the tofu into strips and fry on both sides until browned

3. Remove and drain on a paper towel

4. Add the peppers and onions to the frying pan and cook until softened

5. Cook the tortillas on both sides in the frying pan until softened. Don't overcook. Or, if you prefer, use them uncooked as they will cook when the casserole bakes.

6. Spray a 9" X 13" pan with Pam. Add 1/3 C. enchilada sauce to the bottom.

7. Arrange the tortillas in the pan so that they fill the entire pan (see the picture below)

8. Cut up the tofu into small pieces, add it to the vegetables including the green chilis and start layering the tortillas and the vegetables and tofu in the pan along with the enchilada sauce ending with tortillas.

9. Bake at 350 degrees for 45-50 minutes or until the cheese is melted and all the flavors are blended.

10. Serve with sour cream and/or salsa if desired. Delicious! Enjoy!