We ate these last night for dinner and they are SOOO DELISH.
I used to eat so much tex-mex, but now I rarely crave it anymore. It tastes a bit messy to me and I like my flavors a bit simpler (since I typed that out…this will all probably change tomorrow and I’ll be craving me some tex-mex again. I’m still down for doughy corn tortillas all the time tho).
(pssst. i didn’t clean my stove for you because you and me are such good friends that we don’t have to clean our stoves before we come over to each others’ homes. Right?)
I like these enchiladas because they are the simplest of enchiladas and they’re not messy. Am I making any sense? Probably not. Enchiladas just seem uber duper messy flavor-wise to me and it’s not my favorite thing. It’s like how I think curry recipes are super messy flavor-wise…and I hate curry. Ahh can’t do it. I’ve tried to like it. When I was in Boston one of the girls I was eating with one night ordered something with curry powder in it and I almost couldn’t eat my food just smelling the curry in her dish. OMGSH I can’t stand the stuff.
Let’s discuss all the good things about these delicious vegetarian enchiladas. 1) they only require 6 ingredients 2) they take 40 minutes to make from start to finish and 3) they are just really good. So good that Andrew didn’t even complain about the tofu that was in them.
Let’s talk filling. Ever since I tried Chipotle’s sofritas, I’ve been making a homemade version where I crumble up some tofu and toss it with a bit of enchilada sauce. And that is exactly what I did here. It’s fab. You’re gonna love it. I have a bit of leftover enchiladas filling that I’m planning to put on arepas later this week. Gonna be so good.
So if you are in the market for a new enchilada recipe. Give this guy a chance. And my ultimate pro tip for enchilada making is to pour a bit of veggie broth/chicken broth into the bottom of the dish while the enchiladas bake so the bottom of them stays nice and soft, while the top is super crispy. YOU HAVE TO TRY IT! It’s the best of both worlds.
Delicious Vegetarian Enchiladas
Yield: 12 enchiladas
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
16oz extra firm tofu
12 corn tortillas
2 cups enchilada sauce (i used store-bought from Trader Joe's)
4 big handfuls spinach, roughly chopping
2 cups sharp cheddar, grated
1 cup veggie broth
Preheat oven to 350ºF. In a skillet over medium heat, crumble in the tofu and add in the chopped spinach. Stir constantly until spinach is wilted and cooked down (it'll take about a minute). Pour in enchilada sauce. Stir in your cheese. Warm your tortillas so they are pliable (I wrap mine in a damp paper towel and microwaved them a bit). Divide the cheesy tofu filling between the 12 tortillas and place them in a large casserole dish (I had to use two casserole dishes to fit them all). Then pour a 1/2 cup veggie broth into the bottom of each dish - this keeps the bottom of the tortillas soft, which I LOVE. Top with a bit more cheese and cover with foil. Bake for 20 minutes. Remove foil and bake for 5 more minutes. Serve with some fresh cilantro.
inspired by Pinch of Yum's Chipotle Sofritas Tortilla Casserole.