hi! its oktokrewl! i changed some stuff!
i used yuba instead of tofu.. it gives it a more "shredded chicken" type consistency.. yuba is the skin that forms on soymilk when you boil it, you gently lift off the skin and let it dry and you can use it as a meat sub.. i just buy it dried into sticks.. its also called dried bean curd sticks.. anyways..
i didnt have a yummy summer squash, so i used a small eggplant instead.. its very similar to a zucchini (imo) when its cooked.. and i used 4 cloves of garlic, cuz i love that stuff..
also i like my filling spiced, so i added some cumin and chili powder to it along w/ a little ketchup to make it saucy..
for the sauce i used Grandma Cotrez's Enchilada Sauce from this site
http://vegweb.com/index.php?topic=20060.0.. and i didnt use any vegan cheese cuz i didnt have any.. they were still super delicious..
oh, one more thing.. i heated the tortillas one at a time in a pan to soften them up so that i could roll them easier and i put sauce on the pan before i put the enchiladas in and then poured more sauce on top of them, so that they were covered on all sides.. i think i cooked them for about 30-35 mins..
good recipe tho.. sorry i can never make anything the way it says hehe..
