Vegetarian Enchiladas Verde

makes 7 enchiladas


Verde Sauce Ingredients

1 1/2 lb tomatillos, husks removed

2 serrano chiles, stems removed

3 cloves garlic

1/4 cup onion, chopped

handful of cilantro, stems removed

1 tsp salt


Enchilada Ingredients

2 tbsp canola oil, or any light tasting frying oil

1/2 lb tofu, diced

1/4 cup onions, diced

1 cup corn

1 can of white or black beans

1 tsp salt

7 small-med corn tortillas

queso fresco or mozzarella


Place the tomatillos and the serrano chiles into a large pot covered with water, and bring to a boil. Reduce the temperature and simmer until the tomatillos are soft. Remove the tomatillos and chiles from the pot and place into a blender with 1/2 cup of the left over cooking water, garlic, onion, cilantro, and salt. Puree until smooth.


Fry the tofu, onions, corn, and beans, in canola oil until the onions and tofu have begun to brown slightly. Add a quarter cup of the prepared verde sauce and 1 tsp salt and combine. Transfer the mixture to a bowl. Pour the rest of the verde sauce into the same frying pan and heat on low.


Preheat the oven to 350ºF.


In a 9 x 13" baking dish, ladle in enough of the verde sauce to cover the bottom.


To assemble the enchiladas, begin by dipping a tortilla into the verde sauce to coat. Place the tortilla into the baking dish and scoop in two large spoonfuls of the tofu filling. Roll the tortilla, and place it at the end of the dish seem facing down. Repeat with the rest of the tortillas. They should all fit snug in the dish.


Pour the rest of the verde sauce over the enchiladas. Top with queso fresco or mozzarella. Place in the oven and bake until cheese is melted if you are using mozzarella, 5 minutes. If you are using queso fresco, it wont melt, so heat until enchiladas are warm, should take 5 minutes.


Top with avocado, lettuce, green onions, or radishes, with a lime on the side. Enchiladas can be stored in the fridge for a couple of days or in the freezer for 4 months, and reheated when needed.


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