Tofu and MARIO OLIVE Enchiladas



  • 1 Pkg. (12 oz) Extra-Firm Tofu, cut into small pieces

  • 1 Cup Frozen Whole-Kernel Corn, thawed

  • 1 (16 oz) Jar Salsa, divided

  • 1-1/4 Cups Mozzarella Cheese, shredded, divided

  • 1 Can (4 oz) Green Chilies, diced

  • 3/4 Cup MARIO BLACK OLIVES, divided

  • 5 Tbsp. Cilantro, chopped, divided

  • 8 (8-in) Soft Taco-size Flour Tortillas

  • 2 Cans (10 oz) Enchilada Sauce


Preheat oven to 425 degrees. Grease 13 x 9-inch baking dish. Combine tofu, corn, 1 cup salsa, 3/4 cup cheese, chilies, 1/2 cup MARIO BLACK OLIVES, and 4 Tbsp. cilantro in large bowl. Spoon mixture into each tortilla; roll up tightly. Place into baking dish. Pour enchilada sauce over enchiladas; sprinkle with remaining cheese, cilantro, and MARIO RIPE OLIVES. Bake for 20-22 minutes, until bubbly and cheese is golden brown. Serve with remaining salsa.

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