This is a nice, lighter, vegetarian alternative to the typical (but still delicious!) red sauce, meat, and cheese enchiladas. Don’t skimp on the red onion slices on top – they add a delicious flavor contrast and irresistable crunch.
If you think you’ll really miss the meat, substitute about a cup of diced cooked chicken for the tofu (that’s what the original recipe called for). I’m pretty crazy about tofu and I think it’s perfect here though!
(adapted from Mexican Everyday by Rick Bayless)
3 garlic cloves, peeled
2 jalapeno peppers, stemmed and quartered
1 1/2 lbs tomatillos, husked, rinsed, and cut into quarters
3/4 cup loosely packed chopped cilantro
2 tbsp olive oil, divided
2 cups vegetable broth
8 ounces button mushrooms, stemmed and sliced
1 large red onion, thinly sliced
10 oz spinach, stems removed
12 oz extra firm tofu, pressed, drained, and cut into 1 cm-thick slices
12 corn tortillas
1/2 tsp sugar
1 cup crumbled queso fresco – I like Casero (or use feta or goat cheese)
Preheat the oven to 350 degrees.
With the food processor running, drop in the garlic and jalapenos one piece at a time, letting each piece get finely chopped before adding the next.
Add the the tomatillos and cilantro and process until smooth.
Heat 1 tbsp of oil in a medium saucepan over medium-high.
Add the tomatillo puree and cook, stirring constantly until the mixture has reduced to the consistency of thick tomato sauce. Add the broth and simmer over medium for about 10 minutes.
Heat a large nonstick frying pan or skillet over medium high and add the tofu slices. Brown on both sides, then remove, let cool, and cut into 1 cm cubes.
With the heat still on, add 1 tbsp oil to the frying pan. Add the mushrooms and cook for a few minutes, until they begin to brown.
Add about three quarters of the onion slices (reserving the rest for garnish) and continue cooking, stirring frequently until the onion is translucent.
Add the spinach and tofu, and season with salt. Cook until the spinach is wilted, then remove from the heat.
Warm the tortillas on a baking sheet in the oven for 2 to 3 minutes. Remove and wrap in a towel to keep warm.
Season the tomatillo sauce with salt (about 1 tsp) and the sugar.
To assemble the enchiladas: dip a tortilla in the sauce, then place it on a plate. Spoon 2 tbsp of the tofu-spinach filling into the center, roll up, and place seam-side down in a 13 x 9 inch pan.
Repeat with remaining tortillas, then pour the remaining sauce evenly over the whole pan.
Bake for about 20 minutes, then remove from the oven and sprinkle with the onion slices and cheese before serving.