Enchiladas Con Crema De Chile

Name: Enchiladas Con Crema De Chile
Ingredients: Sauce; 4 chilies (Poblano or Pasilla); 3 tablespoons vegan butter; 5 garlic cloves; 1 cup frozen or fresh peas; 1 tablespoon vegetable bouillon granules; 1 1/2 1 1/2 cups almond milk or 1 1/2 cups rice milk; 3 tablespoons tofutti better-than-cream-cheese or 3 tablespoons Tofu Mock Cream Cheese - tofu mock cream cheese; Enchiladas; 8 corn tortillas; 1 medium onion, diced; 1 bell pepper, diced (red, green, or yellow); 1 1/2 avocados, diced; 1 1/2 cups portabella mushrooms (or any meat substitute ( tofu, seitan, vegan shrimp...etc); 1/2 tomatoes, diced; 1/4 cup canola oil; 1 tablespoon olive oil

17 ingredients

14 steps

Ingredients

Sauce
4 chilies (Poblano or Pasilla)
3 tablespoons vegan butter
5 garlic cloves
1 cup frozen or fresh peas
1 tablespoon vegetable bouillon granules
1 1/2 1 1/2 cups almond milk or 1 1/2 cups rice milk
3 tablespoons tofutti better-than-cream-cheese or 3 tablespoons Tofu Mock Cream Cheese - tofu mock cream cheese
Enchiladas
8 corn tortillas
1 medium onion, diced
1 bell pepper, diced (red, green, or yellow)
1 1/2 avocados, diced
1 1/2 cups portabella mushrooms (or any meat substitute ( tofu, seitan, vegan shrimp...etc)
1/2 tomatoes, diced
1/4 cup canola oil
1 tablespoon olive oil

Directions

1

Sauce:
2

Wrap garlic cloves in foil. Add chiles and garlic into oven and set to broil. Roast the peppers for about 7 minutes, turn then roast an additional 7 minutes or until the skins blister. Watch carefully so they do not burn.
3

Cover roasted chiles with cloth or place in a paper bag. Allow them to sweat for about 15 minutes. (While waiting chop up ingredients for enchiladas).
4

Peel the chiles then remove the seeds and slice. Dice garlic. Melt butter in saucepan over medium heat add garlic and saute for about 3 minutes, add peas, roasted chiles, tofutti and veggie granules and mix for 3 minutes.
5

Stir in the soymilk and let it simmer for 5 minutes.
6

Allow to cool for a bit then place mixture in a blender to puree or use emulsion blender. Add salt to taste.
7

Enchiladas:
8

Mix diced avocados and 1/4 of the diced onion in a bowl. Add salt to taste and refrigerate for later.
9

In a skillet saute the remaining diced onion with olive oil until transparent, add in bell peppers, tomato and meat substitute saute for another 5 or 6 minutes.
10

Add in 1/2 cup of sauce and let it simmer for 3 minutes.
11

Heat canola oil in a small skillet. Add 1/2 cup of sauce in a bowl. Using tongs dip tortilla into hot oil and then drop into bowl with sauce. Repeat this until all tortillas are in the bowl with sauce.
12

Assembly:
13

Add 1 spoonful of avocado mix and 2 spoonfuls of sauteed mixture, and then roll. Once done wrapping all enchiladas cover them with remaining sauce.
14

Garnish with green onions, cilantro, minced bell pepeprs or whatever you have - Enjoy!