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Recipe Summary

prep:
15 mins
total:
3 hrs 45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • With your hands, crush the tofu into a bowl, crumbling until there are no pieces larger than the size of an olive. Mix in the corn, 1/2 cup chopped green onions and taco seasoning.

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  • Coat a slow cooker with cooking spray. Spread 1/4 cup enchilada sauce into the bottom of the insert. Layer about one-third of the tortillas over the sauce. Top with about 1/2 of the tofu mixture. Spread 1/4 cup sauce over the tofu mixture. Top with 1/3 cup cheese. Continue to layer with half of the remaining tortillas, the remaining tofu mixture, 1/4 cups sauce and 1/3 cup cheese. Finish with the remaining tortillas and sauce.

  • Cover the slow cooker, and cook for three hours on the low setting. Unplug the slow cooker. Top the casserole with the remaining 1/3 cup cheese and cover again. Let sit for 15 minutes before serving.

Nutrition Facts

337 calories; fat 16g; saturated fat 5g; carbohydrates 32g; insoluble fiber 4g; sugars 7g; protein 19g; sodium 784mg; calcium 345mg; iron 2mg.
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