Yummy Chicken and Tofu Enchiladas

Yummy Chicken and Tofu Enchiladas

The chicken [and tofu] enchiladas turned out better than I had expected. Using this recipe as a reference, I made a number of changes to lighten it up, while giving it extra flavor. This is also a great way to introduce tofu to your family, as it blends right into the chicken mixture and soaks up all of the flavors. Here is the final recipe:

Chicken & Tofu Enchiladas (serves eight)


2 tablespoons canola oil, divided
3 cloves garlic, minced
1 medium onion, diced
3/4 pound skinless, boneless chicken breast, diced
12 ounces firm silken tofu
Cumin, to taste
Chili powder, to taste
Garlic powder, to taste
Onion powder, to taste
1/4 cup fresh cilantro, chopped (optional)
8 8-inch whole wheat tortillas, softened
1 1/2 cups reduced fat cheddar cheese, divided
2 tablespoons butter
1/4 cup all-purpose flour
2 cups low sodium chicken broth
1/2 cup reduced fat sour cream
1/2 cup fat free sour cream (or 1/2 cup nonfat plain/Greek yogurt)
1 4-ounce can chopped green chiles


Garlic, onion, chicken, tofu and seasonings

Heat 1 tablespoon canola oil in large skillet. Add garlic and cook for 30 seconds or until fragrant. Add onion and chicken breast. Cook until chicken is cooked through. Add tofu, cumin, chili powder, garlic powder and onion powder until heated through. Stir in cilantro.

Stir in cilantro

Divide up the chicken mixture among the 8 tortillas. Top with about a tablespoon and a half of cheese in each. Roll up and place seamside down in 9 x 17 baking dish that has been sprayed with cooking spray.

[oops, forgot to take pictures of these steps!!]

To make the sauce, heat remaining tablespoon of canola oil in pan. (Feel free to use the same pan as the chicken mixture – just adds more flavor to the sauce!). Add the butter and melt. Stir in the flour and cook until bubbly to make a roux. Slowly whisk in the chicken broth. Bring to a boil, stirring frequently. (You may add a dash more of cumin and chili powder to the sauce if you’d like)

Pour sauce over enchiladas

Remove sauce from heat. Stir in sour cream and canned chiles. Pour sauce evenly over the enchiladas.

Sprinkle with remaining cheese

Top with remaining cheese. Bake at 400 degrees until cheese is melted and sauce is bubbly around the edges of the pan.


 Everyone loved how it turned out – even my 2 year old who hasn’t been feeling so hot this week. Enjoy!