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Enchiladas With Mango Salsa Recipe

Ingredients

How to make it

  • 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.
  • 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.
  • For sauce, in a medium bowl combine the 1 cup sour cream, flour, cumin, and salt; whisk in milk. Pour evenly over filled tortillas.
  • 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.
  • Mango Salsa: In a small bowl combine 1 large mango, seeded, peeled, and chopped (1-1/2 cups); 2 jalapeno or Serrano Chile peppers, seeded and finely chopped (3 tablespoons); 2 tablespoons snipped fresh cilantro; and 1 tablespoon lemon or lime juice. Place in a storage container and refrigerate up to 2 days.

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  • sday5 13 years ago
    Sounds yummy
    Was this review helpful? Yes Flag
    " It was excellent "
    elgourmand ate it and said...
    Why wait for or stop at Cinco de Mayo? A decent beer in place of the milk and it's a deal. Thanks for the post. RJ
    Was this review helpful? Yes Flag

The Cook

fluffy24 Cranston, RI

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