Wednesday, February 15, 2012

Tofu Enchiladas with Green Sauce

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Don't be alarmed. This is just a small baking dish I filled with enchiladas. Recipe makes A LOT more than this.
It's been awhile since we had enchiladas. VB was very enthusiastic when I mentioned making enchiladas, but a bit puzzled by the green sauce part. I got the idea for this tofu enchilada from a daytime talk show. Who said TV rots your brain?

For this tofu enchiladas, you'll need:
  • 16-ounce block firm tofu, finely crumbled (I passed the tofu through my trusty food mill)
  • 1 15-ounce can black beans
  • 1 15-ounce can corn
  • juice from 1 lime
  • 15 corn tortillas
  • 1 cup shredded oaxaca cheese (or mozzarella if oaxaca cheese is hard to find)
  • 1 portion green tomatillo sauce, recipe below
For the tomatillo sauce, you will need:
  • 6 tomatillos, husk and stem removed and rinsed
  • 1 Anaheim pepper
  • 2 Serano peppers (adjust for your desired heat level)
  • 1/2 medium white onion, large diced
  • 3 cloves garlic, peeled and crushed
  • 1 cup loosely packed cilantro
  • 6 cups water
  • salt and pepper to taste
Begin by boiling water in large pot.  Add tomatillos, Anaheim pepper, Serano peppers and white onion. Reduce heat to simmer. Cover and simmer for 15 minutes. Peppers and tomatillos should turn dull green. Reserve 1/2 cup boiling liquid. Strain. Remove any tough stems that are still attached to the peppers. Add boiled tomatillos, Anaheim pepper, Serano peppers and white onion to a blender. Add boiling liquid, garlic and cilantro. Puree content into sauce. Season with salt and pepper. Allow sauce to stand in room temperature for 30 minutes.

Pre-heat oven to 350 degrees.

In a large prep bowl, combine crumbled tofu with black beans, corn and lime juice. Season with salt and pepper. Mix well and set aside. Spread about 1/3 cup of green sauce into a baking dish. Make sure that the sauce covers bottom of the entire dish. In a dry hot non-stick pan, gently toast corn tortilla on both sides. Add about 3 tablespoons of tofu mix in the middle of the toasted tortilla. Wrap tortilla tightly around the tofu mix. Place the enchiladas seam side down into the baking dish with green sauce. Repeat until baking dish is filled. Drizzle the remaining sauce over the top. Sprinkle cheese on top. Bake for 25 to 30 minutes. Cheese should be golden brown and melted. But if it's not, you can broil on high for a few minutes until cheese browns. Allow enchiladas to cool for 15 minutes before serving.