November 30, 2012 November 30, 2012/ Morgan Eccleston
Can I just pummel you with some enchilada photos now?
I just can’t quite pick a favorite…
They all make me equally hungry…
Alright alright! Enough photos. Down to business..
These are our new favorite enchiladas. We (2 adults and a 2 year old) ate 3/4 of the tray for dinner and the rest we ate today for lunch. It’s easy enough to throw together for a week day meal but I really think this would go over with company – even omni company! Maybe throw together some Mexican rice, guacamole, chips and horchata and BOOM! Ya got a feast worth celebrating.
Potato Enchiladas with Creamy Green Chile Sauce
(I’m going to say 4 servings.. depending on how much you eat!)
1 package of corn tortillas (10-12)
3 regular sized baking potatoes, washed and sliced thinly (I used a mandoline)
1 red pepper, sliced thinly
1 cup frozen corn
1 teaspoon kosher salt
1 teaspoon chipotle powder (or substitute 1 chipotle pepper in adobo, finely minced)
2 teaspoons ground cumin
4 green onions, chopped
1/2 cup cilantro (if you HATE cilantro you can leave it out but use some flat leaf parsley instead)
1-2 cups water for cooking
Green Chile Sauce:
12oz (about 1 cup) silken tofu (such as Mori-nu Soft Silken Tofu)
1.5 cups Unsweetened soy milk (it MUST be unsweetened! Otherwise it will be kind of funky sweet.)
1 – 7oz can chopped green chiles
2 Tablespoons nutritional yeast flakes
1 Tablespoon miso paste (yellow, white or red)
2 Tablespoons lemon juice
3/4 teaspoon kosher salt
1 Tablespoon tahini
2 Tablespoons cornstarch or arrowroot
*optional: 1 jalapeno, finely minced
- Make the sauce: Blend together everything but the green chiles in a blender or with an immersion blender until smooth. Stir in the chiles.
- Cook over medium high heat (stirring constantly) until thickened. It should take a few minutes.
- Preheat your oven to 375 degrees.
- Make the filling: Heat a nonstick pan over high heat and add 1/4-1/2 cup water. Add in the pepper, corn and potatoes.
- Cook until the potatoes are tender, adding water as needed.
- Once the potatoes are cooked add in salt, chipotle, cumin, green onions and cilantro. Stir and cook for 1-2 minutes longer.
- Assembly: Spoon about 1 – 1.5 cups of green chile sauce into a 9×13 baking dish.
- Heat your corn tortillas until they are pliable.
- Spoon in a generous amount of filling and roll the tortilla.
- Place seam side down in the sauce.
- Repeat with remaining tortillas. If you have extra filling you can spoon it into the dish around the rolled enchiladas or save for some tacos tomorrow!
- Top with at least 1/2 of the remaining sauce. It really will depend on how saucy you like your enchiladas. We had about a cup of sauce leftover. You can store the leftover sauce in the refrigerator for 3-4 days. It makes a great dip or topping for veggies.
- Bake: Cover enchiladas with foil and bake for 20-25 minutes, or until heated throughout.
November 30, 2012/ Morgan Eccleston/