Potato Enchiladas

Servings

3

Prep

30 min

Cook

15 min

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Potato Enchiladas

  • 3 Medium Red Potatoes
  • 3 oz Clyde's Tofu Bacon
  • 1 cup Shredded Cheddar Cheese
  • 1/4 cup Almonds
  • 1 cup Enchilada Sauce
  • 6 Corn Tortillas
  • 1/2 tsp Cumin
  • 1/2 tsp Chili Powder
  • Garnish Green Onions/scallions

Super tasty and cheesy.  A favorite for any diet.

Ingredients

3 medium-sized Red Potatoes
3 oz Clyde’s Tofu “Bacon” (see recipe on Recipe page) **We recommend Wildwood Organic SprouTofu Teriyaki Baked Tofu
1 cup shredded cheddar cheese
¼ cup almonds
1 cup enchilada sauce **the BEST tried and true sauce is Mama Jess Organic Bien Good 5 Veggie and Enchilada Pasta Sauce**
6 corn Tortillas
½ tsp cumin
½ tsp chili powder
Optional garnish:  green onions

Directions

Pre-heat your BBQ grill to 300° or High setting

Cut the red potatoes in to cubes no bigger that 1” square
Boil the potatoes in water until soft enough to penetrate with a fork
Strain the potatoes and let them sit for two or three minutes and cool
Chop the tofu “bacon” into half-inch squares
Mix the potatoes, tofu “bacon,” and a ¼ of cheese together in a mixing bowl

*You may need to smash the potatoes first so that everything is easy to mix

Mix until most of the potatoes have a “mashed potato” consistency.  It’s okay if there are some chunks remaining
Place almonds into a baggie and smash them until they’re in smaller pieces. Then sauté them in a frying pan for 2 minutes to toast
Next, set up your “enchilada building station”:
– Large, flat plate with 1/2 cup enchilada sauce spread on the bottom (aka sauce plate)

– Clean, flat plate
– Bowl of remaining cheese

– 8×8″ dish with 1/4 cup enchilada sauce at bottom

Coat both sides of a corn tortilla in the enchilada sauce using your sauce plate

Once coated, take to your clean plate and spoon in the potato/tofu “bacon” mixture (about 3 spoon fulls)
Roll the tortilla and place in your 8×8 dish with the opening facing down so it doesn’t unravel
Repeat process until all 6 tortillas are rolled and in the dish

Pour remaining 1/4 cup enchilada sauce over top of prepped enchiladas

Top with remaining 3/4 cup cheese

Sprinkle toasted almonds on top

Cook for 10-minutes. Remove once cheese bubbles and turns golden brown.

Let cool slightly and then devour!

 

Potato Enchiladas

Potato Enchiladas

Ingredients

  • Potato Enchiladas
  • 3 Medium Red Potatoes
  • 3 oz Clyde's Tofu Bacon
  • 1 cup Shredded Cheddar Cheese
  • 1/4 cup Almonds
  • 1 cup Enchilada Sauce
  • 6 Corn Tortillas
  • 1/2 tsp Cumin
  • 1/2 tsp Chili Powder
  • Garnish Green Onions/scallions
  • Super tasty and cheesy. A favorite for any diet.
  • Ingredients
  • 3 medium-sized Red Potatoes
  • 3 oz Clyde’s Tofu “Bacon” (see recipe on Recipe page) **We recommend Wildwood Organic SprouTofu Teriyaki Baked Tofu
  • 1 cup shredded cheddar cheese
  • ¼ cup almonds
  • 1 cup enchilada sauce **the BEST tried and true sauce is Mama Jess Organic Bien Good 5 Veggie and Enchilada Pasta Sauce**
  • 6 corn Tortillas
  • ½ tsp cumin
  • ½ tsp chili powder
  • Optional garnish: green onions

Instructions

  1. Pre-heat your BBQ grill to 300° or High setting
  2. Cut the red potatoes in to cubes no bigger that 1” square
  3. Boil the potatoes in water until soft enough to penetrate with a fork
  4. Strain the potatoes and let them sit for two or three minutes and cool
  5. Chop the tofu “bacon” into half-inch squares
  6. Mix the potatoes, tofu “bacon,” and a ¼ of cheese together in a mixing bowl
  7. *You may need to smash the potatoes first so that everything is easy to mix
  8. Mix until most of the potatoes have a “mashed potato” consistency. It’s okay if there are some chunks remaining
  9. Place almonds into a baggie and smash them until they’re in smaller pieces. Then sauté them in a frying pan for 2 minutes to toast
  10. Next, set up your “enchilada building station”:
  11. – Large, flat plate with 1/2 cup enchilada sauce spread on the bottom (aka sauce plate)
  12. – Clean, flat plate
  13. – Bowl of remaining cheese
  14. – 8×8? dish with 1/4 cup enchilada sauce at bottom
  15. Coat both sides of a corn tortilla in the enchilada sauce using your sauce plate
  16. Once coated, take to your clean plate and spoon in the potato/tofu “bacon” mixture (about 3 spoon fulls)
  17. Roll the tortilla and place in your 8×8 dish with the opening facing down so it doesn’t unravel
  18. Repeat process until all 6 tortillas are rolled and in the dish
  19. Pour remaining 1/4 cup enchilada sauce over top of prepped enchiladas
  20. Top with remaining 3/4 cup cheese
  21. Sprinkle toasted almonds on top
  22. Cook for 10-minutes. Remove once cheese bubbles and turns golden brown.
  23. Let cool slightly and then devour!
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