“It’s fantastic and fabulous! Enjoy!”

INGREDIENTS

15 small corn tortillas
1 cup low-fat ricotta cheese
1 cup shredded monterey jack cheese
1/2 of a 16 ounce package frozen white corn
1/2 block firm or extra firm tofu (about 9 ounces)
Cumin
Garlic powder
Chili powder
1/2 can condensed reduced fat/sodium cream of mushroom soup
32 ounces prepared salsa verde

DIRECTIONS

• Preheat oven to 350.
• To prepare tofu:
• Crumble tofu into a non-stick skillet coated with cooking spray.
• Sprinkle with garlic powder, cumin and chili powder.
• Heat over medium-high heat and cook until lightly browned; set aside.
• In a medium bowl combine salsa verde and condensed cream of mushroom soup.
• Whisk well until combined.
• Place about 1 ladle of salsa mixture on the bottom of 9 X 13 baking dish.
• Begin to assemble casserole.
• Place about 5 tortillas on top of the salsa mixture, spread with 1/2 of the ricotta cheese, 1/2 the frozen corn, 1/2 the tofu, 1/3 of the shredded cheese and 1/3 of the salsa mixture. Repeat layer one more time, ending with about 5 tortillas on top.
• Finish by topping with remaining salsa mixture and cheese.
• Cover with foil and bake until heated through for about 30 minutes.
• Uncover and bake until cheese is lightly browned.
• Serve with mixed green salad.
• Option: Chicken may be substituted for tofu.