14 ounces tofu, drained and broken up
1/3 cup Anaheim chile
1/3 cup sliced green onion
2 1/2 cups shredded cheese, such as Monterey
    jack, co-jack or Cheddar
19 ounces enchilada sauce
1 tomato, finely chopped
8 flour tortillas
2 teaspoons cilantro

Place tofu, chile and onion in blender, and blend until smooth.

In skillet, heat 1/2 cup of the enchilada sauce. Dip each tortilla in warm sauce to coat 1 side. Transfer to a nonstick 11 x 7-inch dish. Spoon 2 tablespoons tofu mixture on each tortilla and roll up. Place seam side down in dish. Spoon remaining sauce over them. Sprinkle cheese over the top. Bake for 30 minutes at 350 degrees F. Sprinkle with tomato and cilantro.

Serves 4.