To make the enchilada sauce:
12 oz can Whole tomatoes
17 oz can Diced Green Chiles
1 Medium onion – chopped
4 Garlic cloves – chopped
1 cup vegan sour cream
Tamari soy sauce and pepper to taste
To assemble enchiladas:
12 Flour tortillas
2 lbs prepared extra firm tofu (Frozen, then thawed, then pressed in a strainer for an hour or so to remove the water)cut into thin strips, shredded basically.
4 cups vegan Jack cheese, grated
1 bunch Green onions, chopped
Prepare the Enchilada Sauce by blending together tomatoes, green chiles, onion, garlic and veggie sour cream in a food processor or blender.
Season with tamari soy sauce and pepper to taste and pour into a large saucepan. Heat thoroughly. Heat tortillas in a microwave for 35 to 40 seconds. Using tongs, dip a tortilla into the enchilada sauce and lay it inside a 9X14 pan.
Stuff enchilada with tofu, veggie cheese and onions. Roll and place seam side down in the pan. Repeat for all 12 tortillas, reserving a small amount of cheese and onions.
Cook in preheated 375 degree oven for 15 to 20 minutes or until brown. Spoon a small amount of enchilada sauce on each enchilada and cover with shredded veggie jack cheese.
Cook until veggie cheese melts.
Notes: I often use mushrooms instead of the tofu if I am pressed for time, but that freezing trick with the tofu, really gives this dish the “chew” your omniverous family is used to.
Feel free to cut back on the veggie cheese as that ups the cost and fat of the dish quite a bit. I suggest serving with brown rice to up the ante on the fiber.
This enchilada recipe is a family-pleaser and is always a hit at company pot lucks.