I rarely go out for Mexican food. Not because I don’t like Mexican food, but because there’s usually nothing for me to eat there besides chips and salsa or rice and beans something or other. So whenever I get a hankering for Mexican, I gotta go with making it myself.
Potatoes are my favorite filling for enchiladas – I only like beans occasionally and I already eat plenty of tofu. It’s a nice change of pace. The potatoes are lightly mashed so it has a similar texture to beans but lighter. I also add soy crumbles for additional flavor, texture and protein.
The only thing I can’t quite figure out is getting the vegan cheese to really melt when I first make the enchiladas. I’ve found it melts really well when they’re reheated in the microwave. Which is fine, because the flavors develop more overnight and only gets better and better.
Green Chile Potato Enchiladas
Makes 8 enchiladas
3 large red potatoes
8 six inch corn tortillas
1 1/2 cups green chile enchilada sauce
1/2 cup shredded mozzarella soy cheese
1 small can of sliced olives
6 ounces taco soy crumbles or tempeh
Salt and pepper
1 green onion, chopped
Preheat the oven to 400 degrees. Peel potatoes and cut into small pieces; place in pot and cover with water. Bring to a boil, reduce heat and gently boil until tender about 10 – 15 minutes. Drain the potatoes. When cooled enough to handle, lightly mash the potatoes with a fork and mix in half the olives, soy crumbles and about half of the cheese. Season to taste with salt and pepper.
Make two piles of 4 tortillas, wrap in foil and warm in the oven for about 5 minutes to make them easier to roll. Spread a thin layer of the enchilada sauce over the bottom of a 13″ x 10″ baking dish. To assemble, spread the enchilada sauce over the front and back of a tortilla. Place the filling at one end of the tortilla and roll up. Place in the baking dish with the seam side down. Continue with the remaining tortillas and filling, packing the enchiladas tightly next to each other.
Spoon any remaining sauce over the enchiladas, sprinkle with the remaining cheese and then olives. Bake for 15 minutes or until the enchiladas are heated through. Garnish with the green onions. Serve with sour cream or salsa if desired.
Lisa (Show Me Vegan) says
These look tasty. I like potatoes in Mexican food as well. I’m still looking for a vegan cheese that’s acceptable though. If you used premade green chile sauce, is there a particular brand that you like?
FOODTRANCE! says
Lisa<<<
Use Sheese! It is utterly awesome! Melts accordingly…
U can get it at the veganstore. Check my links.
This looks awesome!
/F/T/
chow says
Lisa – thanks! I did use a premade green chile sauce. The brand was Las Palmas. If I had more time, I would like to try making the sauce myself. But as it is, I’m lucky just to get some food on the table.
Food Trance – I have heard of Sheese. I always wondered about it but been a little nervous to order it because of the potential for it to go bad in transit. I guess you had no problems getting it. I’ll have to look to it. Thanks for the tip!
FOOD TRANCE! says
Sheese is packed in a cold container and shipped to you in 2 days by air. I have never had an issue from the vegan store.
Try the gouda, strong cheddar, and the smoked cheddar! My mouth is watering right now and its 7:19 AM PST!
/F/T/
Lisa says
Thanks for the info Chow and Food Trance!