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PUMPKIN ENCHILADAS WITH CILANTRO TOFU CREAM

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PUMPKIN ENCHILADAS WITH CILANTRO TOFU CREAM

Ingredients:

  • Filling:
    1 pound yellow potatoes, peeled and diced into 1/2 inch chunks
    1 pounded winter squash (pumpkin, calabaza, kabocha) squash, peeled and diced into 1/2 inch cubes
    4 cloves garlic, peeled and minced
    2 tablespoons vegetable oil
    2 teaspoons dried oregano
    1 teaspoon ground cumin
    1/2 teaspoon salt

    Sauce and Tortillas:
    1 tablespoon vegetable oil
    1 yellow onion, peeled and diced
    3 cloves garlic, peeled and chopped
    Two 15-ounce cans diced tomatoes with juice
    1 cup vegetable broth
    1 tablespoon chile powder
    1 teaspoon ground cumin
    1/2 teaspoon salt
    14 8-inch corn tortillas

    Cilantro cream:
    2 packages Morinaga Silken Tofu - Soft or Firm
    3 tablespoons lime juice
    2 tablespoons olive oil
    1/2 cup chopped cilantro
    4 scallions, white and green parts roughly chopped
    1 teaspoon salt

Preparation:

Preheat oven to 400 degrees. In a large baking dish combine potatoes, pumpkin, garlic, oil, cumin, oregano, and salt. Toss to coat vegetables in oil and spices. Roast for 30 to 35 minutes or until potatoes can be easily pierced with a fork, occasionally stirring. Remove from the oven and lightly mash the vegetables with a large fork.

While the vegetables are roasting, prepare the chile sauce. In a large saucepan over medium heat sauté together olive oil, onion, and garlic for 3 minutes until onion is softened. Stir in the tomatoes, broth, chile powder, cumin, and salt. Simmer for 10 minutes, turn off heat and use a blender or an immersion blender and puree sauce until smooth. Transfer the sauce to a bowl, clean the blender and puree all of the ingredients for the cilantro cream into a smooth sauce, occasionally scrapping down the sides of the blender.

Preheat the oven to 350 degrees. Lightly oil a baking dish and coat the bottom of the dish with 1/2 cup of chile sauce. Assemble an enchilada by warming a tortilla on a lightly oiled preheated skilled for 15 seconds each side, then dip into the sauce. Place the sauced tortilla in the baking dish, spread 1/4 cup of filling in a line down the center and carefully roll up the tortilla. Place it seam side down in the baking dish. Repeat with remaining tortillas and filling, fitting the enchiladas tightly together in the pan. Pour the remaining chile sauce evenly over the enchiladas. Then use a rubber spatula to spread the cilantro cream even over the top of the enchiladas.

Bake uncovered for 30 minutes, until the enchiladas are hot. Serve immediately.

Nutrition Information:

Calories (), Fat (), Carbohydrates (), Sodium (), Cholesterol (), Protein ()

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