I find that enchiladas can be a bit of a pain in the rear-end to make, so I played around with some ideas and landed on these! Essentially, it’s all the goodness of enchiladas, but without the hassle of worrying about a finicky corn tortilla or tow breaking apart during assembly. That’s really about all I have to say to introduce these babies. I hope you enjoy!
We paired ours tonight with Chili Roasted Cauliflower Wedges, but other solid options would be Mexican rice, Spicy Cilantro Cucumber Salad, refried beans, or Baked Jalapeno Poppers.
Time: 40 Minutes
- Your protein of choice. I am using tofu in the pictures below, but black beans, beef, pork, or chicken would all be excellent as well.
- Tomato (optional)
- Corn Tortillas (either 2 or 3 per stack depending on how many layers you prefer)
- Enchilada Sauce (or smooth salsa)
- Grated cheese of your choice. I’d suggest cheddar (what I used), pepper jack, manchego, or taco cheese.
- Seasonings (I used a medley of Chili Powder, onion powder, cumin, smoked paprika, turmeric, and chipotle chili powder)
- Pour some oil into a pan, and sprinkle in your seasonings to flavour the oil.
- Start heating your pan, and cut your onions and jalapenos. Then, when the oil is hot, toss your veggies in the pan (keep out a few jalapeno slices to bake on top of the stacks later though), and stir occasionally to coat with the seasoned oil until the onions just start to caramelize.
- Cut your tofu into quarters (or thinly slice your meat), and then working one at a time, crumble them with your hands into the pan with the onions and jalapenos. Stir to combine, and let sautee for flavours to combine. (I added spinach during this step too because I had some that I needed to use)
- Pour in about 3/4 of your can of enchilada sauce, and let everything simmer together until the sauce reduces and thickens so the overall protein and veggie mixture is not liquidy.
- While the filling is simmering, preheat your oven to 350 degrees F, coat a baking sheet with foil, and give it a little oil spray to prevent sticking. If you’re using fresh tomato, here’s a good time to slice it since you’ll have a minute or two of down-time.
- When your filling is ready and your oven is hot, place your bottom layer corn tortilla(s) on your baking sheet. Then, scoop on and spread around your tofu/veggie mix, add your tomato slice atop, and sprinkle on a layer of cheese.
- Add your next corn tortilla on top, and repeat to build your layers.
- After your top layer, place another slice of tomato (if using), pour the rest of your enchilada mix over the top (and spread so it covers the stacks to prevent drying/hardening of the tortillas in the oven). Then, sprinkle your last layer of cheese and any last garnishes (jalapenos, avocados, etc) on the top, and put everything in the oven.
- After about 10-15 minutes, remove from the oven, and you’re good to go! When plating, it’s best to use two spatulas to maintain proper shape during the transportation process.
- Plate, Devour, and Enjoy!