Green Chile Potato Enchiladas

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.