I made these tonight. If I do say so myself, they were excellent. And being newly vegan, I think I especially appreciate that I could not tell the difference between these and omni enchiladas. I think I enjoyed them more, as I tasted the different veggies more, as they were not loaded down with sour cream, or cheese. My mother loved them. Dad didn't have any, wasn't feeling well. But I bet he will. Yes, indeedy. His opinion is the one I really wanted, as he is more of a meat-and-potatoes kinda person. 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. The amount of poblanos depends on how spicy they are, or how much heat you like. The same goes for the chipotle. I made these for a dinner with the parents so I wanted them mild.
"SOUR CREAM CHICKEN" ENCHILADAS
INGREDIENTS
- 8 oz. package "chik'n strips" (I used Morningstar brand) , 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 (I only used half a can), or fresh diced
- 1 tablespoon ground cumin
- 1 tsp. oregano leaf
- 6-12 oz. Tofutti "Better Than Sour Cream", depending on how much "dairy" you like. I used 9 oz. or 3/4 of a container
- 1-2 T. chipotle in adobo, pureed or mashed
- salt to taste
- 1 16 o. can green enchilada sauce, or homemade if you aren't lazy like me!
- about 9 6" corn tortillas
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.
I used what I had at my house. Certainly fresh or frozen corn would be better. Fresh tomatoes, dried black beans and homemade enchilada sauce would also be good. But, HOT DAMN, these turned out swell. I am new to the vegan thing, but have cooked professionally for years and am happy for that. I think I know a few more tricks, and such. Elli is just finishing up the dog's new vegan muesli, wit 
h some TVP, shredded carrots, parsley and celery. So far he approves of the sample he was given. Oh, and above is a picture of the tastee brownies Elli made. My mom snarfed them down. -Kristin
