Chili Enchiladas
Chili Enchiladas, a mexican recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Chili Enchiladas
Ingredients
- 42 oz Tofu, firm; frozed & thawed
- 20 Corn tortillas; * see note
- Marinade: 1/3 c Soy sauce, low sodium
- 3 tb Tomato sauce; low-sodium
- 3 tb Peanut butter; ** see note
- 3 ts Onion powder
- 2 ts Chili powder
- Enchilada sauce 1 lg Yellow onion; chopped
- 2 Garlic cloves; crushed
- 24 oz Tomato sauce; * see note
- 3 c Water
- 3 tb Chili powder
- 2 tb Cornstarch
- 1/4 c Water; cold
Method
- Preparation Time: 1:30 Squeeze the excess water from the thawed tofu and tear the tofu into pieces.
- Mix the next five ingredients together, pour over the tofu, and mix well.
- Cook and stir in a large saucepan over medium to high heat until slightly browned, stirring constantly.
- Set aside.
- To make the sauce, saute the onion and garlic in a small amount of water until translucent, add the remaining ingredients, and simmer over low heat for 30 minutes.
- Dissolve the cornstarch in the cold water and gradually add to the sauce while stirring.
- Cook and stir until sauce boils and thickens.
- Preheat the oven to 350 degreees.
- Pour about 1 cup of the sauce into the bottom of a 15″ X 10″ baking dish or two smaller baking dishes.
- Place 1/3 cup of the tofu mixture down the center of each burrito shell, roll up, and place in the baking dish.
- Repeat until all burritos are filled and rolled.
- Pour the remaining enchilada sauce over the filled burritos and bake for 30 minutes.
- VARIATION: For added richness, sprinkle with some grated soy cheese and sliced olives before baking.
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