Enchiladas are a delicious dish ... one that can be loaded with fat.
So in this recipe, I substituted high-protein tofu for the usual meat and used a reduced-fat or “light” cheese. Adding a bit of crumbled tofu to the top of the enchiladas gives the appearance of far more cheese then the 1/2 cup the recipe actually uses.
You’ll find the four-cheese Mexican cheese blend with the other shredded cheeses at the grocery store. Serve these enchiladas for a lighter Cinco de Mayo celebration.