Recipe submitted by Sprinkles (
http://vegweb.com) This recipe comes from
http://veganschmeganz.blogspot.com"Sour Cream Chicken" Enchiladas
Serves: 4-6 serving
Ingredients:
8 oz. package "chik'n strips", or equivalent frozen, thawed and drained tofu (not silken!)
1-2 poblano chiles, roasted, peeled and diced
1 zucchini, diced
1 medium onion, chopped
1 15 1/4 oz. can corn, or small bag frozen
1 can black beans, drained and rinsed
1 bunch cilantro, roughly chopped
14.5 oz. can diced tomatoes , drained (use half a can), or fresh diced
1 tablespoon ground cumin
1 teaspoon oregano leaf
12 oz. Tofutti "Better Than Sour Cream" (use 3/4 of a container)
1-2 Tablespoons chipotle in adobo, pureed or mashed
1 16 oz. can green enchilada sauce
about 9 6" corn tortillas
Directions:
First, this recipe would actually make two pans of enchiladas. But I love the filling so much, that I made 1 pan enchiladas, and I am going to use the rest of the filling for quesadillas, and a tasty southwest chicken salad. Roasting or grilling the vegetables is a bit of extra work well worth the time. It gives them so much more flavor.
1. Thaw "chik'n" or tofu. If using tofu, squeeze out all water. Dice it up.
2. Drain canned corn or thaw frozen. Toss corn, onion and diced zucchini with a very small amount of oil (just enough to barely coat veggies), broil or roast in oven at 500 degrees until onions start to brown. I actually like mine a bit burnt. You could also grill them.
3. Mix "chik'n" or tofu, chiles, onions, corn, zucchini, drained tomatoes, cumin, cilantro, beans, cumin, oregano, chipotle and salt to taste. At this point you could just leave out the "sour cream" if you want a less fatty enchilada.
4. Heat up a very small amount of oil in a pan and quickly saute each side of the corn tortillas, just heating through. If you do not want the added oil, you could just cover the tortillas with a damp paper towel and put them in the microwave.
5. Dip the tortillas in the enchilada sauce, stuff and put them in a lightly oiled pan. Top with more sauce. Bake at 350 degrees for about 30 minutes. I topped mine with fresh tomato and green onion when they came out of the oven.
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Topic: "Sour Cream Chicken" Enchiladas (Read 4734 times)
