Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of soy cheese, shredded
- 1 can of enchilada sauce
- 1/2 cup of vegetable broth
- 1/4 cup of chopped onion
- 1/4 cup of chopped cilantro
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special Equipment Needed:
- 9x13 inch baking dish
- Skillet
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat olive oil over medium heat. Add onion and cook until translucent.
3. Add soy cheese to the skillet and cook until melted.
4. Add cilantro, salt, and pepper to the skillet and mix well.
5. In a separate bowl, mix enchilada sauce and vegetable broth.
6. Dip each tortilla in the enchilada sauce mixture and place on a plate.
7. Spoon the soy cheese mixture onto each tortilla and roll up tightly.
8. Place the enchiladas seam-side down in a 9x13 inch baking dish.
9. Pour the remaining enchilada sauce mixture over the enchiladas.
10. Cover the baking dish with foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and the tortillas are slightly crispy.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 280
Total fat: 13g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 700mg
Total carbohydrates: 29g
Dietary fiber: 5g
Sugar: 4g
Protein: 12g
Substitutions for ingredients:
- Soy cheese can be substituted with any vegan cheese of your choice.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add black beans or refried beans to the soy cheese mixture for added protein.
- Top with sliced avocado or diced tomatoes for added flavor.
Tips and Tricks:
- To prevent tortillas from cracking, heat them up in the microwave for a few seconds before dipping them in the enchilada sauce mixture.
- Use a spoon to evenly distribute the soy cheese mixture onto each tortilla.
- For a spicier dish, add diced jalapeños to the soy cheese mixture.
Storage Instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve on a colorful plate with a side of guacamole and salsa.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Diced tomatoes
Pairings:
- Spanish rice
- Refried beans
- Corn on the cob
Suggested Side Dishes:
- Mexican street corn
- Cilantro lime rice
- Black bean salad
Troubleshooting Advice:
- If the tortillas crack while rolling, try heating them up in the microwave for a few more seconds.
- If the enchiladas are too dry, add more enchilada sauce to the baking dish before baking.
Food Safety Advice:
- Make sure the soy cheese is fully melted and heated through before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine. They are typically made with tortillas filled with meat or cheese and topped with a chili sauce.
Flavor Profiles:
Soy cheese enchiladas are savory and slightly spicy, with a creamy and cheesy texture.
Serving Suggestions:
Serve hot with a side of Spanish rice and refried beans.
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Region: Mexican