Sour Cream Enchiladas (VEGAN)
|Enchiladas with all the Trimmings: Yellow Rice and Peas, Charred Broccoli, Sauteed Yellow Summer Squash, Black Olives and Serrano Chilies|
The Sour Cream Enchiladas above were made with a red salsa of tomatoes and dried guajillo chilies, but are equally gratifying prepared with a green tomatillo salsa. Mole sauce can also be substituted for the salsa in the recipe below. For potlucks or large buffet meals, why not make one of each? If you're pressed for time use store-bought jarred salsas.
|After removing from the oven, we scatter the hot enchiladas with slivered green chilies and chopped cilantro. Thinly shaved red onions and diced radishes also good options|
|Silky and smooth tofu sour cream, whipped together in less than 5 minutes, lends the enchiladas a luxurious richness in taste and texture. Dairy sour cream of course may be used as well.|
Begin the enchiladas by making the tofu sour cream. Store-bought vegan or dairy sour cream are both options but in our opinion less flavorful. Add to a blender and process until smooth as velvet: 3 T. raw cashews (soaked for 6-8 hours), 1 12-oz. package of silken firm tofu ( i.e. the Mori-Nu brand ), 3 T. lemon juice, 2 t. apple cider vinegar, 2 t. white miso and 1 t. agave nectar.
Transfer the sour cream to a mixing bowl and stir in 4 T. chopped chives (or 1/3 cup thinly slivered scallions) and a small handful of finely chopped cilantro. Taste for seasoning and adjust as desired. Often we prefer a tarter taste and add up to another tablespoon of lemon juice.
Now preheat the oven to 375 degrees F. In a saucepan gently heat - do not allow to boil - 1 cup of your sauce of choice (green, red, mole). One at a time, place 6 corn tortillas on a cutting board and brush both sides of each with a bit of the warm sauce. Put about 3 T. of sour cream in the middle of each tortilla, sprinkle with grated vegan mozzarella or Jack-style cheese and roll up. Repeat with the remaining tortillas and place them all, seam-side down in a lightly oiled baking dish. Cover the enchiladas with the remaining sour cream and bake, uncovered, for 20-25 minutes.
Remove from the oven and scatter across the perfectly browned enchiladas any of the following: diced red onions, sliced scallions, chopped cilantro, diced radishes or black olives.
Serve with extra warm sauce on the side or your favorite salsa.