Enchilada Casserole

Ingredients

• 1.5 pounds tofu cutlet or pressed tofu (very, very firm)
  
• 2 Bell Pepper, diced
• 1 Onion, diced
• 1 pound rice
• 1 can diced green chiles
• 1.5 cups enchilada sauce
• 1 cup mayonnaise
• ¼ teaspoon salt

Directions

1. Preheat oven to 350°.
2. Make your rice
3. Cook chicken.
4. While rice and/or chicken is cooking, chop your peppers and onions.
5. Heat a skillet over medium heat. Once it's hot, add a bit of cooking oil, add the diced peppers and onions to soften them. Cook 5-7 minutes, just until onions are translucent and peppers are slightly tender. Remove from heat and add to casserole dish.
6. Add rice to casserole dish
7. Add chicken to the casserole dish. (shred or chop, your preference)
8. In a small bowl, whisk together your mayo, enchilada sauce, green chilis, and salt.
9. Pour over everything in the casserole dish and toss to coat.
10. Place casserole dish in preheated oven and bake for 20 minutes or until heated through.