Anybody have a good vegetarian enchilada recipe?

[struggle4progress]

Dem potluck later this week

I think I'd like to go with that "something wrapped in a tortilla" thingy, maybe some guacamole on the side

[Warpy]

1. Pick any online chicken enchilada recipe that appeals to you

and sub Quorn "naked cutlets" in it. Or you can use tofu: press it, slice it, dust it with cornstarch, and fry it. Then chop it down and soak it in the enchilada sauce and proceed. The frying gives it a much better texture and the dusting with cornstarch keeps it from falling apart and gives it a bit of a crust.

[struggle4progress]

2. Thanks! I've never heard of these Quorn cutlets. I gotta see if they're available locally

[grasswire]

3. my favorite enchilada from the local newspaper

I love this enchilada sauce. It can be made with either tomatillos or green tomatoes. It freezes beautifully. I don't blend the sauce -- I like it chunky. It also makes a gorgeous posole type of stew, with hominy and pork or chicken.


Squash, Bean and Cheese Enchiladas With Green Tomato/Tomatillo Sauce
Published October 13, 2009
Makes 4 to 5 servings

Ingredients
Sauce
1 tablespoon vegetable oil
1/2 medium onion, chopped
2 cloves garlic, chopped
1 7-ounce can whole green chiles, drained and chopped
1 pound green tomatoes or tomatillos, chopped (about 2 1/2 cups)
1 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
1/2 teaspoon kosher salt
1 cup vegetable broth or 1 vegetarian bouillon cube dissolved in 1 cup hot water
1/2 cup water
1/2 cup fresh cilantro leaves

Filling
1 tablespoon vegetable oil
1/2 onion, chopped
1 clove garlic, chopped
2 cups peeled and diced butternut squash (1/2-inch pieces)
1/2 cup water
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1 diced chipotle chile in adobo (1 tablespoon)
1 14-ounce can pinto beans, rinsed and drained
10 corn tortillas
1 cup shredded Monterey jack cheese (divided)
Instructions
Preheat the oven to 350 degrees.

To make sauce: Heat the oil in a large skillet set over medium-high heat. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more. Stir in the green chiles, green tomatoes, cumin, oregano, salt, broth and water. Bring to a simmer and cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, about 10 minutes. Pour the mixture into a blender or food processor, add the cilantro and purée until smooth. Set aside.

To make filling: Rinse and dry the skillet and return to medium-high heat. Add the oil. When hot, add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more. Add squash and sauté for about 3 minutes or until it is starting to brown around the edges. Add the water, cumin and salt. Cover and cook until squash is tender but not mushy, about 10 minutes. Add the chipotle in adobo, pinto beans and 1/2 cup of the green tomato enchilada sauce. Simmer for a few minutes until beans are heated through.

While the filling simmers, wrap the tortillas in foil and place in the oven until warm and pliable, about 5 minutes. Ladle 3/4 cup of sauce in the bottom of a 9-by-13-inch pan. Spoon 1/4 cup filling onto each tortilla, then top with 1 tablespoon cheese. Roll up the tortillas and place folded side down in the pan. Cover enchiladas with the remaining sauce and sprinkle with the remaining cheese. Bake until hot in the center and cheese is melted, about 30 minutes.

PER SERVING (1 of 5 servings): calories: 350 (38% from fat); protein: 13.8 grams; total fat: 14.9 grams; saturated fat: 5.1 grams; cholesterol: 20 mg; sodium: 1,116 mg; carbohydrate: 44.7 grams; dietary fiber: 9.2 grams

[struggle4progress]

4. Thanks! That looks really good!

[nadinbrzezinski]

5. Enchiladas are made with Chicken, with cheese, with

meat and with beans...

I prefer mine with a green tomatillo salsa, Herdez is a good brand, and cheese and cream on them.

Minimalist approach actually.

[MrMickeysMom]

6. Too simple, but I love it...

I take my left-over refried beans (Moosewood recipe) and microwave about 3 cups of rice to mix into this with my favorite sharp cheese. I roll up the mixture in flour tortillas and line them into a lasagna pan with homemade salsa covering the bottom, the top. Finally I sprinkle cheese over that and heat it in a 350 degree over (foil over).

They're so damned good.

[struggle4progress]

7. That's close to what I actually did:

line of refried black beans with garlic and minced bell pepper, line of bulgar cooked in sals, line of sour cream, sprinkled with shredded cheese, all on raw spinach on tortilla, rolled, layered in a pan, foil, 350 til hot

[MagickMuffin]

8. I haven't ever made enchiladas, but I do like spinach or squash enchiladas

from a restaurant we go to occasionally. You might consider trying veggie crumbles if you want something that has that "meaty" texture and or taste.

We actually requested that they start using black beans when they first opened.

[GoCubsGo]

9. Here's a tofu filling I sometimes use.

Filling for 12 enchiladas

2 lb. firm tofu
1/4 c. reduced-sodium soy sauce
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. garlic powder
3 Tbsp. chili powder
1 6 oz. can tomato paste
28 oz. can peeled Roma tomatoes
1 Tbsp. extra-virgin olive oil

Squeeze tofu well to remove water. Combine soy sauce, tomato paste, cumin, onion and garlic powders, and chili powder. Mix well with fork. Saute briskly in heated oil until slightly brown. Add tomatoes, breaking them apart. Saute until heated through. Fill and bake as you would with any enchilada recipe.

I have tried this recipe with both red and green sauces. Either works good. You can add sliced avocado and/or chopped or sliced black olives, if you wish. I usually top with sharp cheddar cheese or some pre-shredded "Mexican blend".

[GoCubsGo]

10. Here's a tofu filling I sometimes use.

Filling for 12 enchiladas

2 lb. firm tofu
1/4 c. reduced-sodium soy sauce
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. garlic powder
3 Tbsp. chili powder
1 6 oz. can tomato paste
28 oz. can peeled Roma tomatoes
1 Tbsp. extra-virgin olive oil

Squeeze tofu well to remove water. Combine soy sauce, tomato paste, cumin, onion and garlic powders, and chili powder. Mix well with fork. Saute briskly in heated oil until slightly brown. Add tomatoes, breaking them apart. Saute until heated through. Fill and bake as you would with any enchilada recipe.

I have tried this recipe with both red and green sauces. Either works good. You can add sliced avocado and/or chopped or sliced black olives, if you wish. I usually top with sharp cheddar cheese or some pre-shredded "Mexican blend".