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 unit
Long Green Pepper
2 unit
Scallions
1 teaspoon
Hot Sauce
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Tofu
(Contains: Soy)
1 tablespoon
Southwest Spice Blend
1 unit
Green Salsa
½ cup
Mexican Cheese Blend
(Contains: Milk)
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
Not included in your delivery
Cooking Oil
Salt
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.
