• 9 Ratings

You can use tofu or beans in this meatless main dish.

Source: Better Homes and Gardens
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Enchiladas with Fresh Mango Salsa

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degree F. Coat one 13x9x2-inch (3 quart) rectangular baking dish or two 11x7x1-1/2-inch (2-quart) rectangular baking dishes with cooking spray; set aside. Stack the tortillas and wrap tightly in foil, and bake for 10 minutes or until warm. Or microwave half of the tortillas at a time between 2 pieces of waxed paper on 100 percent power (high) for 30 seconds.

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Instructions Checklist
  • Meanwhile, for filling, in a large skillet cook onion, garlic, and jalapeño pepper in hot oil until tender; remove from heat. Stir together 1/3 cup sour cream, the mole sauce, and water; add to skillet along with tofu and half of the cheese. Spoon 1/3 cup of the tofu mixture onto one edge of each tortilla; roll up. Place, seam side down, in prepared baking dish or dishes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • For sauce, in a medium bowl combine the 1 cup sour cream, flour, cumin, and salt; whisk in milk. Pour evenly over filled tortillas.

Instructions Checklist
  • Bake, covered, for 25 minutes until heated through. Top with remaining cheese. Bake, uncovered, for 5 minutes more or until cheese melts. Serve enchiladas topped with Mango Salsa. Makes 6 servings.

Cooking Club Directions:

Prepare as above for each member of the club except do not bake. Cover baking dishes with foil. Divide cheese among resealable plastic bags. Prepare salsa as above for each member of the club. (Mango salsa cannot be frozen. If freezing enchiladas, prepare salsa just before serving.) Divide among resealable plastic bags.

Test Kitchen Tip:

Make multiple batches of sauce and filling at the same time. It's also quicker to shred all cheese at the same time. You can make a quadruple recipe of the Mango Salsa in a single bowl as well.

Reheating and Serving:

Refrigerate up to 72 hours, or freeze up to 1 month. Chill or freeze remaining cheese separately in resealable plastic bags or freezer bags. If frozen, thaw enchiladas and Mango Salsa in the refrigerator overnight before reheating. To serve, bake, covered, in a 350 degree F oven for 40 minutes. Top with remaining cheese. Bake, uncovered, for 5 minutes more or until cheese is melted. Serve with Mango Salsa.

Nutrition Facts (Enchiladas with Fresh Mango Salsa)

824 calories; 35 g total fat; 15 g saturated fat; 3 g polyunsaturated fat; 11 g monounsaturated fat; 57 mg cholesterol; 1243 mg sodium. 601 mg potassium; 98 g carbohydrates; 7 g fiber; 10 g sugar; 31 g protein; 1118 IU vitamin a; 18 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 206 mcg folate; 0 mcg vitamin b12; 353 mg calcium; 6 mg iron;

Mango Salsa

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine mango, jalapeno or serrano chile peppers, fresh cilantro, and lemon or lime juice. Place in a storage container and refrigerate up to 2 days.

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Reviews

9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1