One-Pan Tofu Enchiladas Verdes
with Mexican Cheese Blend & Hot Sauce Crema
- Milk
- Soy
- Wheat
We’re very into verde. We love red salsa as much as anyone, but when it comes to these enchiladas? Team green all the way. This mild, tomatillo-based salsa adds a sweet kick to pork filling and coats tortillas with a subtle tang. A zesty cheese topping turns brown and bubbly in the oven, then everything’s cooled with crema and scallion greens. Be warned: After this dinner, your entire enchilada world may be turned upside down. Welcome to the dark (green) side!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Tofu
(Contains: Soy)
1 unit
Long Green Pepper
1 unit
Green Salsa
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Heat broiler to high. Wash and dry produce.
Halve, deseed, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.
In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add green pepper; season with salt and pepper. Cook, stirring, until pepper is softened and lightly blistered, 5-7 minutes.
Add a drizzle of oil, pork*, scallion whites, and Southwest Spice Blend to pan with green pepper; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3-5 minutes.
Stir in ¼ of the salsa (you’ll use the rest in the next step); taste and season with salt and pepper.
Turn off heat; transfer filling to a medium bowl. Wipe out pan.
Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in pan used for filling. TIP: For 4 servings or if pan isn’t ovenproof, place enchiladas in a 9-by-13-inch baking dish.
Top with remaining salsa and sprinkle with Mexican cheese blend.
Broil enchiladas until browned and bubbly, 3-4 minutes. TIP: Watch carefully to avoid burning.
Drizzle with crema and sprinkle with scallion greens. Serve.
