Monday, April 04, 2011

Enchilasagna! Nom nom nom

Last week, I did a meme where I boasted about my excellent enchilasagne making skills. And a bunch of you asked for the recipe. I have actually been planning on posting this for a long time (hence why I already have pictures at the ready!). Spinach and tofu enchiladas are one of my brother's specialities. And a couple of years ago, I asked him to send me the recipe which he wrote to me as something like this "grate a lot of cheese, and add lots of cumin bake until bubbly." So on that note, I apologise if some of the quantities are vague. Since then I've had to make it a lot, because it's one of Inspector Climate's favourite meals.

Also the whole reason this is enchilasagne and not enchiladas is because corn tortillas aren't known for their flexibility. So when you try to fill them with stuff they end up just ripping. So I did away with that whole rolling the filling up in tortillas bit! Who needs it, I say.

First, I start off making the sauce.

1 T olive oil
2 cloves garlic (finely chopped)
1/2 an onion, minced
1/2 t dried oregano
1-2 t of chilli powder (Inspector Climate is kind of a wuss, so I use much less).
1/2 t dried basil
a pinch of salt
1/2 t of cumin
1 t dried parsley
1/4 cup salsa
1 can pureed tomatos
1-2 T of tomato paste
1.5 cups water

Heat oil in a saucepan, add garlic and sauté for 1-2 minutes. Add onion, oregano, chilli powder, basil, pepper, salt, cumin, parsley, salsa, basil, and tomato puree and paste. Stir together. Then add the water, bring to a boil then turn down to a low simmer for 20 minutes. Now, perhaps if you lived in a place that was in the vicinity of Mexico - you wouldn't need to make your own sauce because you'd have several varieties of enchilada sauces to choose from. If that is the case, I hate you a little. But let us move on!

While sauce is simmering away. Cut extra firm tofu into bite size chunks. In a frying pan, lightly brown tofu on all sides than remove from pan and set aside.

Sauté 1/2-1 of a chopped onion in pan. A few minutes into the frying add a chopped garlic clove. Once onion is translucent, add several handfuls of spinach. Stir until spinach wilts. Remove from pan and add to tofu. Set aside.

Preheat oven to 350ish degrees F or 175ish C.

Grate a lot of cheddar cheese. No more than that. More. More. Ok, that's probably enough. Add about 3/4 of the cheese you've grated to the bowl with the tofu and the spinach. Reserve the rest. Add about a teaspoon of cumin to the spinach and tofu mixture and a couple of pinches of paprika. Taste the sauce and see how spicy it is. If it is not super spicy, add a couple of pinches of cayenne to the spinach and tofu. Stir together. I'd normally use more spinach than this...

In an oven safe pan (I usually use a 9 x 9 inch square pan...but that's because it's all I have), pour in enough sauce to cover the bottom.

Lay flat a layer of corn tortillas, ripping them if necessary to cover the entire bottom of pan. Using half of the tofu and spinach mixture, cover the tortillas. Add another layer of sauce, then tortillas, than the other half of the filling. cover with more tortillas, the remaining sauce, and then sprinkle with the remaining cheese.

Bake until cheese is melted and the sauce is bubbly which is about 20 minutes.

Serve with avocado and sour cream. Delicious as leftovers.


So there you have it. A gluten free vegetarian creation. I am sure it would be lovely with chicken instead of tofu - if the tofu freaks you out.

Let me know if you make it.

Enjoy!

19 comments:

  1. This sounds delicious!!!!! I love how this is a creative use for tofu.

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  2. Yummm!! I love that this is a vegetarian meal, I can't wait to try in next week!

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  3. Looks DELICIOUS! I think I'm going to make it for Gilbert when he comes at the end of April (chicken for him :P)

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  4. This looks very, very yummy. I think I will have to do a take on this with ground turkey or something. Thanks for the recipe! ;)

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  5. yummo! looks very tasty and I think I'll try that recipe out. Max might not be on board with the tofu, so I'll use chicken instead (or half tofu for me and half chicken for him?)

    Love recipe posts!

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  6. Very creative! I wish I had smell-o-vision on the computer but I can imagine how great all that must be simmering away. Thanks for the recipe.

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  7. That looks delish! I long for the day when we have an oven.

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  8. Looks really yummy! I think I might trade in the tofu for chicken.
    Thanks for stopping by my site the other day!

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  9. Thanks so much for sharing. Those sound absolutely amazing. Definitely trying these out *soon*!

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  10. Are you gluten free???

    I am. And this looks awesome. I just finished giving The Aussie a list of the spices he needs to pick up for me.

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  11. Married in Chicago - Aw, I love tofu I think it just gets a bad rep.

    The Many Colours of Happiness - Ahh, all my recipes are vegetarian :) Let me know how it goes!

    Anne - aw, make it with tofu, I am sure he wouldn't even notice.

    Teacher Girl - It's delicious.

    Crystal - Don't tell him, and I bet he doesn't care. seriously, this is super yummy and doesn't taste tofu-y at all!

    Mil - it does smell good. cumin is a wonder spice!

    Cole - Ugh, not having an oven sucks. hope you get one soon!

    Kristy - very yum indeed

    Jen - I am sure that would be yummy too!

    Brooke - I am gluten free! and I must admit, Australia does wonders in gluten free land.

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  12. Looks delicious! Will add it to the book of options! Thanks for sharing it!

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  13. YUM! I don't even feel well right now and this sounds delish!

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  14. Yummmmm! I really want to try this recipe!

    Thanks for visiting my blog during my SITS weekend! Love your comment about "I spy a family" :-)

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  15. expatmamaintoronto - Let me know if you make it :)

    Kyrsten - well I hope you feel better soon :)

    I thought I knew mama - I hope your sits day was as wonderful as you hoped it would be!

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  16. Holy hell! I love finding more shit we have in common.

    I agree with you. I have noticed it is easier in the tiny hill town of Belgrave (about an hour outside Melbourne) it is easier to work around my dietary issues that it was in L.A..

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  17. Sttoooooooppppp it, I'm on a diet!

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  18. Oh, I'm late but not too late to print this recipe! Thanks, D. Will report back.

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