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    You are in: Home / Recipes / Enchiladas Con Crema De Chile Recipe
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    Enchiladas Con Crema De Chile

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    45 mins

    15 mins

    Mindset's Note:

    From LaViejaTunTun on EtsyVeg.com ( http://etsyveg.blogspot.com/2009/09/interview-with-laviejatuntun.html ) You can really subsitute any veggies you have in the enchiladas. Enjoy!!

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    Ingredients:

    Serves: 4

    Yield:

    enchila ...

    Units: US | Metric

    Sauce

    Enchiladas

    Directions:

    1. 1
      Sauce:.
    2. 2
      Wrap garlic cloves in foil. Add chiles and garlic into oven and set to broil. Roast the peppers for about 7 minutes, turn then roast an additional 7 minutes or until the skins blister. Watch carefully so they do not burn.
    3. 3
      Cover roasted chiles with cloth or place in a paper bag. Allow them to sweat for about 15 minutes. (While waiting chop up ingredients for enchiladas).
    4. 4
      Peel the chiles then remove the seeds and slice. Dice garlic. Melt butter in saucepan over medium heat add garlic and sauté for about 3 minutes, add peas, roasted chiles, tofutti and veggie granules and mix for 3 minutes.
    5. 5
      Stir in the soymilk and let it simmer for 5 minutes.
    6. 6
      Allow to cool for a bit then place mixture in a blender to puree or use emulsion blender. Add salt to taste.
    7. 7
      Enchiladas:.
    8. 8
      Mix diced avocados and ¼ of the diced onion in a bowl. Add salt to taste and refrigerate for later.
    9. 9
      In a skillet sauté the remaining diced onion with olive oil until transparent, add in bell peppers, tomato and meat substitute sauté for another 5 or 6 minutes.
    10. 10
      Add in ½ cup of sauce and let it simmer for 3 minutes.
    11. 11
      Heat canola oil in a small skillet. Add 1/2 cup of sauce in a bowl. Using tongs dip tortilla into hot oil and then drop into bowl with sauce. Repeat this until all tortillas are in the bowl with sauce.
    12. 12
      Assembly:.
    13. 13
      Add 1 spoonful of avocado mix and 2 spoonfuls of sautéed mixture, and then roll. Once done wrapping all enchiladas cover them with remaining sauce.
    14. 14
      Garnish with green onions, cilantro, minced bell pepeprs or whatever you have - Enjoy!

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    Ratings & Reviews:

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    Nutritional Facts for Enchiladas Con Crema De Chile

    Serving Size: 1 (421 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 504.9
     
    Calories from Fat 284
    56%
    Total Fat 31.6 g
    48%
    Saturated Fat 3.5 g
    17%
    Cholesterol 0.0 mg
    0%
    Sodium 87.5 mg
    3%
    Total Carbohydrate 49.5 g
    16%
    Dietary Fiber 13.4 g
    53%
    Sugars 8.6 g
    34%
    Protein 12.9 g
    25%

    The following items or measurements are not included:

    vegan butter

    vegetable bouillon granules

    tofutti better-than-cream-cheese

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