Ingredients

•   Nonstick cooking spray
• 1  dozen 6- to 7-inch flour or corn tortillas
• 1  medium onion, chopped (1/2 cup)
• 2  cloves garlic, minced
• 1  medium jalapeno or serrano chile pepper, seeded and finely chopped
• 1  tablespoon olive oil or cooking oil
• 1/3  cup dairy sour cream
• 1/4  cup purchased mole sauce (available in the Hispanic food section of supermarkets or at Hispanic specialty markets)
• 2  tablespoons water
• 1  16-ounce package firm or extra-firm tub-style tofu (fresh bean curd), drained and cut into 1/2-inch cubes; or two 15-ounce cans black beans or pinto beans, rinsed and drained
• 8  ounces asadero cheese, Monterey Jack cheese, or sharp cheddar cheese, shredded (2 cups)
• 1  cup dairy sour cream
• 2  tablespoons all-purpose flour
• 1  teaspoon ground cumin
• 1/4  teaspoon salt
• 3/4  cup milk
• 1  recipe Mango Salsa (see recipe below) or 1-1/2 cups purchased salsa

Directions

1. Preheat oven to 350 degree F. Coat one 13x9x2-inch (3 quart) rectangular baking dish or two 11x7x1-1/2-inch (2-quart) rectangular baking dishes with cooking spray; set aside. Stack the tortillas and wrap tightly in foil, and bake for 10 minutes or until warm. Or microwave half of the tortillas at a time between 2 pieces of waxed paper on 100 percent power (high) for 30 seconds.

2. Meanwhile, for filling, in a large skillet cook onion, garlic, and jalapeño pepper in hot oil until tender; remove from heat. Stir together 1/3 cup sour cream, the mole sauce, and water; add to skillet along with tofu and half of the cheese. Spoon 1/3 cup of the tofu mixture onto one edge of each tortilla; roll up. Place, seam side down, in prepared baking dish or dishes.

3. For sauce, in a medium bowl combine the 1 cup sour cream, flour, cumin, and salt; whisk in milk. Pour evenly over filled tortillas.

4. Bake, covered, for 25 minutes until heated through. Top with remaining cheese. Bake, uncovered, for 5 minutes more or until cheese melts. Serve enchiladas topped with Mango Salsa. Makes 6 servings.

Mango Salsa: In a small bowl combine 1 large mango, seeded, peeled, and chopped (1-1/2 cups); 2 jalapeno or serrano chile peppers, seeded and finely chopped (3 tablespoons); 2 tablespoons snipped fresh cilantro; and 1 tablespoon lemon or lime juice. Place in a storage container and refrigerate up to 2 days.

Cooking Club Directions: Prepare as above for each member of the club except do not bake. Cover baking dishes with foil. Divide cheese among resealable plastic bags. Prepare salsa as above for each member of the club. (Mango salsa cannot be frozen. If freezing enchiladas, prepare salsa just before serving.) Divide among resealable plastic bags.

Test Kitchen Tip: Make multiple batches of sauce and filling at the same time. It's also quicker to shred all cheese at the same time. You can make a quadruple recipe of the Mango Salsa in a single bowl as well.

Reheating and Serving: Refrigerate up to 72 hours, or freeze up to 1 month. Chill or freeze remaining cheese separately in resealable plastic bags or freezer bags. If frozen, thaw enchiladas and Mango Salsa in the refrigerator overnight before reheating. To serve, bake, covered, in a 350 degree F oven for 40 minutes. Top with remaining cheese. Bake, uncovered, for 5 minutes more or until cheese is melted. Serve with Mango Salsa.