Chipotle chili adds a smoky flavor to these enchiladas with two kinds of cheeses.
Ahumado 2-queso enchiladas con tofu
Serves 4-6
Preheat the oven to 374F (190C)
2 cups (500 ml) organic chicken broth, heated to boiling
6 New Mexico chilies, seeded and torn into small pieces (substitute: papilla negro or dried chiles)
2 Tbs. (30 ml) olive oil
1/2 chopped white onion
2 large minced garlic cloves
1 can (28 ounces) (875 g) whole organic tomatoes with juices
2 tsp. (10 ml) chopped oregano
1/2 tsp. (2,5 ml) cumin
3 cups (375 g) shredded white cheddar cheese
1 bunch organic green onions, white and light green portions, minced
1 tsp. (5 ml) crushed chipotle chili or more to taste (substitute: jalapeño)
8 ounces (250 g) Mexican queso fresco cheese, crumbled (substitute: mild feta cheese)
1 package of organic soft tofu, crumbled
1. Combine the hot broth and chilies. Let it stand 8-10 minutes. Drain, reserve the broth.
2. In a skillet over medium-high heat, warm the 2 Tbs. (30 ml) of oil.
3. Sauté the onions about 2-3 minutes.
4. Add the garlic for a minute.
5. Transfer the mixture to a blender.
6. Add the tomatoes and juice, the chilies, oregano, and cumin. Process until smooth.
7. Return the mixture to the skillet, over medium heat and cook about 2 minutes. Stir a few times.
8. Stir in a cup (250 ml) of the broth. Cook about 10 minutes until the sauce thickens but still able to pour it. Remove from the heat.
9. In a large bowl, combine the cheddar cheese, green onions, crushed chipotle chili, and tofu. Stir well.
10. Pour a thin layer of the sauce into a baking dish.
11. In another fry pan, over medium heat, pour a thin layer of oil.
12. Add a tortilla and heat for a few seconds.
13. Sprinkle about 2 Tbs. (30 ml) of cheese mixture down the center of the tortilla, roll it up and place, seam side down, at the end of the baking dish.
14. Repeat to fill the other tortillas.
15. Pour the remaining sauce over them, cover with foil, and bake about 25 minutes.
16. Top with quest fresco for feta cheese and bake another 5 minutes.
-modified "Williams-Sonoma"
