Recipe by Ameliahead
Everyone loves this recipe, even those who think they don't like tofu! I tend to go a little light on the tofu and a little heavy on the cream cheese, and I put some or all of the optional cheddar cheese in the enchiladas as opposed to on top. I recommend light tofu, as it has a lighter flavor as well as being lower in fat. I also tend to process all of the tofu as opposed to half of it. Prep time is an estimate. Sauces are posted separately. From Crescent Dragonwagon's Passionate Vegetarian.
Top Review by YaYa
Fixed these for dinner and DH really liked them, he said especially good for healthy food. I used both corn and flour tortillas & we both vote for corn, the flour tortillas got mushy & gummy. I might suggest that when you make the green sauce or if you use salsa drain it for a while before adding on top of the enchiladas. There was an excess of liquid. I also put the tofu on paper toweling and let it drain then with new towels squeezed the excess water out. I think the enchiladas might be better with a red tomato salsa instead of the green salsa. I really liked the filling until I added the broccoli. I might just add more onion next time and hold the broccoli or use sauteed spinich instead. I LOVE onions! : ) I used monterey jack cheese and may use cheddar or colbyjack next time. I will be cooking these again. Definately a keeper!
- 1 (16 ounce) package firm tofu
- 2 -3 ounces neufchatel cheese or 2 -3 ounces cream cheese
- 2 garlic cloves, peeled and quartered
- 1 1⁄2-2 1⁄2 teaspoons top-quality chili powder, preferably New Mexico-style
- 1 teaspoon salt (to taste)
- 1⁄2 large onion, cut into 4 pieces
- 2 -3 cups broccoli, cooked and coarsely diced
- cooking spray
- 6 -8 flour tortillas or 6 -8 corn tortillas
- 3 cups tomatillo salsa verde or 3 cups cupboard enchilada sauce
- 3 -4 ounces sharp cheddar cheese or 3 -4 ounces monterey jack cheese, grated
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Place half of the tofu in a food processor. Coarsely crumble the other half into a bowl and set aside.
- To the food processor, add the neufchatel, garlic, chili powder, and salt. Buzz until smooth, Pausing several times to scrape down the side of the work bowl.
- Add the onion and pulse-chop and few times.
- Add the broccoli and pulse-chop a couple of times more. The mixture should be smooth with chunks of onion and broccoli.
- Combine the mixture with the crumbled tofu, and stir well to combine. (Now is the time to rinse out the food processor and mix up one of the sauces, which is very quick).
- Spray a 10 by 13 inch baking dish with cooking sparay. Place the filling and a stack of tortillas nearby.
- Heat a nonstick skillet, or one that has been sprayed with cooking spray, over medium heat. Place a tortilla in the pan and warm just enough to soften it, about 45 seconds. Flip and warm the other side. Pull it out of the skillet and warm another tortilla.
- As the second tortilla heats, slap about 1/6 of the filling down the middle of the first warm tortilla, roll it, and place, seam-side down, in the prepared baking dish. Flip your in-skillet tortilla, and repeat the whole process. Keep going until all of the enchiladas are filled and the dish is full.
- Pour your sauce of choice over the enchiladas. Cover with waxed paper, then with foil, and bake until hot, 15 to 20 minutes.
- Remove the foil and waxed paper and sprinkle the top with the optional cheese. Raise the oven temperature to 450 degrees F and bake until the cheese is melted and bubbly, 5 to 10 minutes. Serve hot.