1 package (12-oz.) extra-firm tofu, cut into small pieces
1 cup frozen whole-kernel corn, thawed
1 (16-oz) jar salsa (red, medium or mild), divided
1 1/4 cups shredded mozzarella cheese, divided
1 can (4-oz.) Diced Green Chiles
3/4 cup sliced ripe olives, divided
5 tablespoons chopped cilantro, divided
8 (8-in.) soft taco-size flour tortillas
2 cans (10-oz.) red Enchilada Sauce
PREHEAT oven to 425° F. Grease 13 x 9-inch baking dish.
COMBINE tofu, corn, 1 cup salsa, 3/4 cup cheese, chiles, 1/2 cup olives and 4 tablespoons cilantro in large bowl. Spoon mixture evenly onto each tortilla; roll up tightly. Place into prepared baking dish. Pour enchilada sauce over enchiladas; sprinkle with remaining cheese, olives and cilantro.
BAKE for 20 to 22 minutes or until bubbly and cheese is golden brown. Remove to wire rack to cool for 1 to 2 minutes. Serve with remaining salsa