You must try these enchiladas! I say that because once I start telling you about them, I feel like you might be less inclined to try them, but that would be a huge mistake. They are amazing and very flavorful in the most perfect enchilada-y way.
Here's the thing: these enchiladas are made with tofu. WAIT! Don't go. Don't give up on these enchiladas just because I said the world tofu. You may like tofu, but maybe you think an enchilada is no place for tofu. You may not even like tofu. BUT, let me tell you. You will like these enchiladas. My mom has even gone so far as to not tell people they are tofu until after they've devoured them, just to prove a point (tofu can be delicious). I wouldn't necessarily recommend that, but it does illustrate my contention. These are fantastic enchiladas (that just happen to be made with tofu). Trust me on this one.
Be sure to use El Pato brand enchilada sauce. I am normally a fan of green sauce, but this red sauce is wonderful. If you are feeling feisty, go spicy hot instead of the mild. Look for it at a grocery store that has a good Hispanic foods section (like Food 4 Less). These can easily be made vegan, too!
The filling can be made days in advance and either refrigerated or frozen until you are ready to assemble the enchiladas. In fact, the longer the flavors get to sit with each other the better. I'd recommend making the filling a day before you want to serve these for the tastiest results.
- 2 tablespoons vegetable oil
- 1 tablespoon (or more to taste) minced garlic
- 2 onions, chopped
- 4 green chiles (such as Anaheim), chopped
- 1 can pitted and sliced (or chopped) black olives
- 2 lbs. firm tofu, drained
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon thyme
- 2 teaspoons salt
- 2 large cans of El Pato brand enchilada sauce
- 2 1/2 cups mixed jack and cheddar cheese, grated
- 24 fresh corn tortillas*
- Preheat oven to 450 degrees.
- Heat oil in a large pan over medium heat. Add garlic, onions and green chiles and saute until transparent. Meanwhile, squeeze any remaining water out of the tofu and crumble it into a large bowl.
- Add the onion mixture to the bowl with the tofu. Add olives, oregano, cumin, chili powder, thyme and salt. Mix well.
- Heat tortillas in small batches in the microwave (20 seconds or so) until pliable. (Or, quickly fry them in oil if you prefer.) Pour some of the sauce on a small salad plate. Dip the warmed tortillas in the sauce, covering both sides completely. Cover the bottom of a baking pan lightly with enchilada sauce.
- Set the tortilla in the baking pan and fill with tofu mixture and sprinkle with cheese. Roll the up the enchilada, leaving it seam-side down in the baking pan. Repeat with remaining tortillas. Pour a little more sauce on top and sprinkle with cheese.
- Bake for 20 minutes. Let stand for about 5 minutes before serving. Top with guacamole, sour cream and/or garnish with cilantro.
*Fresh tortillas are less likely to tear when you try to roll them up!