Okay, so I'll start with a confession: these enchiladas are full of crumbled, sautéed tofu. Have I lost any of you yet?
Still with me? Good.
Good for you for being open minded about tofu and good for you…since these enchiladas are super tasty and healthful. The tofu resembles ground meat or turkey in these enchiladas, taking on all sorts of yummy, zesty Mexican flavors.
"Make again" is the term our family uses when a dinner is something the boys would like to see again on their plates. Both boys declared that these were "make agains!" with enthusiasm, and R added, "I think they're make agains for next week." High praise indeed.
Make Again Enchiladas
1 tablespoon extra virgin olive oil
1 small onion, diced
4 cloves garlic minced
1 poblano pepper (or bell pepper), seeded and diced
1 - 12 oz packet extra-firm tofu, drained
1 batch homemade taco seasoning (or store bought is fine)
1 bottle enchilada sauce, divided use
2 cups shredded cheddar cheese, divided use (optional)
12 corn tortillas
In a large skillet, heat the oil over medium-high heat. Add the onion, garlic and pepper and sauté 4-5 minutes or until the onions are translucent.
Add the tofu to the pan, crumbling the tofu as you add it.
Add the taco seasoning too, and stir well.
Allow the tofu to brown in the pan, using a metal spatula to stir it every few minutes.
Once browned, add 1/2-3/4 cup of the enchilada sauce, stir well and then remove from heat. Add 1/2 -3/4 cup of the cheese, if using.
Preheat oven to 350 degrees.
As the tofu cools, add some boiling water to a pie pan or 9x9 dish. One by one, place an enchilada in the hot water (it's okay if it cools a bit) for a few seconds to soften, then add 1/4 cup of the tofu mixture and roll up and place seam side down in a baking dish. Repeat with remaining corn tortillas and tofu mixture.
Once all enchiladas are rolled, cover with remaining enchilada sauce and cheese, if desired.
Bake for 30 minutes or until browned slightly.
Makes 12 corn enchiladas.
Life is sweet,