Excuse typos, grammars, and ramblings. Awfully tired today, but didn’t want to leave my Glibbies hanging.
As a New Mexican at heart (but not by birth) I craaaave New Mexican food. A couple weeks ago, I spent a day a roasting and processing green chile from New Mexico, and since then I’ve been adding green chile to everything.
Last week I made green chile not chicken enchiladas, which, were not vegan #becausecheese, but really amazing and hit my New Mexico food craving.
To make this recipe, you need first to make some green chile sauce. I modify the Rancho de Chimayo Green Chile recipe with a little soy sauce to flesh it out.
I serve with refried beans, New Mexican rice, and garnish with iceberg lettuce and tomato.
Vegetarian Green Chile Chicken Enchiladas
- 18 corn tortillas
- 3 cups green chile sauce
- 1 package tofu
- 4 cups vegetarian "chicken" broth
- 3 cups extra sharp cheddar cheese or as much as you want
- 1 sweet onion large, chopped
- chopped iceberg lettuce
- chopped tomatoes
Dry and chop the tofu into small squares. Pan fry dry over medium heat until golden brown.
Add in 1.5 cups of the not chicken broth and cook until the tofu absorbs the broth. Remove from heat.
Spray your 9x11 glass casserole dish with non-stick cooking spray.
Dip each corn tortilla in green chile sauce, and line the bottom of the glass casserole dish.
Sprinkle with chopped onion, cheese, tofu, and green chile. You can add more or less cheese or chile based on personal preference/veganness.
Repeat layering until dish is full. Top with an additional layer of cheese.
Take remaining not chicken broth and pour over the top of the casserole dish. Wrap with foil and stick in the oven on 375 and bake until cooked through. Apx. 30 minutes.
Let rest for 10 minutes before cutting and serving. Garnish with chopped iceberg lettuce and tomatoes when serving.