Recipe: Potato Enchiladas with Creamy Green Chile Sauce — Fo Reals Life

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. 
  • Enjoy!

November 30, 2012/ Morgan Eccleston/