Tuesday, August 03, 2010

Creamy Green Chile Enchiladas

So I realize there are many, many versions (vegan and very NON-vegan) of green chile enchiladas out there, filled with all manner of whatever you want - but this just happens to be the recipe I've been making for my kids forever; it's easy, requested frequently, has many variations (using whatever veggies suit your fancy) and I thought perhaps it was worth sharing, especially since fresh, fire-roasted green chiles are showing up in New Mexico farmers markets about now and I'm SO jealous that I'm not there to indulge....

OK, so this recipe does tend to read like an endorsement for New Mexico green chile products, (and it's one of the few recipes I depend so heavily on canned, packaged products since I can't actually GET freshly roasted green chiles easily except when I'm actually hanging out in the Southwest) but I have to admit, canned enchilada sauce makes this recipe quick, easy, and delicious. Seriously, I don't think you should use any other chiles if you want REALLY amazing enchiladas. I particularly like the creamy sauce in this recipe as it's rich enough that no fake-cheezy products are needed.

Green Chile Enchiladas


1 can Hatch Green Chile Enchilada sauce (use whatever green enchilada sauce you like, but this is, hands-down, a million times better than any other)
1 carton Better Than Sour Cream
OR use THIS RECIPE for tofu sour cream
1/4 cup soy/rice/whatever milk
1/4 cup minced white (or green) onions

Mix sour cream, enchilada sauce, soy milk and onions together and set aside. If you want, you can stir some additional chopped roasted green chiles into the sauce to taste. (see below)


2 cups of your favorite veg. "chicken" product, shredded or chopped (gardein or Morning Star Meal Starters, for example)
OR use THIS RECIPE for tofu-style "chicken" (baked, not fried)
1/2 cup chopped, fire-roasted New Mexico green chiles (fresh, or I use the frozen Bueno Foods brand, you can use whatever aproximation you have available)
1 cup cooked white beans
2 Tablespoons chopped fresh cilantro
1 Tablespoon lemon juice
1/2 tsp. garlic salt or to taste
(optional) 1 cup cooked, chopped greens - spinach, chard or kale
(optional) 1 cup chopped, sauteed mushrooms, zucchini or summer squash
(optional) black olives

Mix filling ingredients together.

To assemble:

One by one, warm corn tortillas (or flour tortillas if you prefer) in an oiled frying pan until pliable, lay on clean plate and put several tablespoons of filling down the center and roll up. Place in 8 X 12 oiled glass or ceramic baking pan, seam side down. Continue until pan is full, you can "squish" the row of rolled enchiladas together as needed if you have lots of filling to use. If you have leftover filling, spoon it around the edges.

Cover with creamy green sauce, poking it down around all enchiladas so they're covered and surrounded.
Cover pan with foil.

Bake at 350 until hot and bubbly in center - about 45 min. Remove foil and broil JUST for a minute to get top a little brown.
Sprinkle with more cilantro and some minced onion, if desired, and serve.


Rose said...

This sounds uber delicious...and they look so yummy in the photo...I can just imagine how green and creamy they are on the inside. I think I see some of these in my future, thanks for the recipe.

Tofu Mom (AKA Tofu-n-Sprouts) said...

They're actually more faux "chicken" and veggies on the inside, the sauce is what's creamy and has green chiles, even though the picture may not show it so much...

saveyrgeneration said...

I have to try this immediately!

sara said...

those look awesome! when i was living in austin tx, all the stores and restaurants got a big shipment of hatch chilis in late summer and we ate them in EVERYTHING... now i'm wondering if there's any way to get some here in new york!

trina said...

Oh, yum. Yum. Yum.

Carrie™ said...

OMG! That looks and sounds so good! I adore Mexican inspired food, Tex-Mex, Southwest - whatever you want to call it. It's so hard to get "real" Mexican food in Ontario. We had one restaurant here, but it closed and the one that took it's place is a poor substitute. I also have a devil of a time finding fresh ingredients. I have never seen a tomatillo in a grocery store anywhere. I wouldn't know it if it came up and bit me. There are more and more packaged and canned products on the market though. Herdez seems to be the most popular. I'm going to keep my eyes open for Hatch. I may have to wait until I do some cross border shopping. Any other brands and or products you could recommend would be greatly appreciated. In any event, I'm printing this recipe off to try.

Vegan Deluxe said...

Wow. This looks absolutely wonderful! I'm such a sucker for good tex-mex food. Question; are the chilis found in the fresh produce section, or the frozen section? I'm in Florida, so wondering where I would best find these.

Tofu Mom (AKA Tofu-n-Sprouts) said...

@Carrie, fortunately this sauce doesn't use tomatillos. (They look like green tomatoes with a papery outer husk. There are international or ethnic markets in Ontario that would probably have them - Asian, Latino, Spanish, etc...)
@Vegan Deluxe - you can find fresh green New Mexico green chiles (or use Anaheim chiles) in the produce section of grocery store around this time of year. You'll need to roast them and take the skins off yourself (do a Google Search for "How to roast peppers") OR possibly you may be able to find packages of the fresh-roasted ones in the freezer section OR the tubs of frozen made by Bueno Foods (see the picture at the end of my post).

You can order Hatch products on Amazon.com too. I've resorted to this when desperate...