Enchiladas With Fresh Mango Salsa

Ingredients

  •   Nonstick cooking spray
  • 1 dozen  6- to 7-inch flour or corn tortillas
  • 1 medium  onion, chopped (1/2 cup)
  • 2 cloves  garlic, minced
  • 1 medium  jalapeno or serrano chile pepper, seeded and finely chopped
  • 1 tablespoon  olive oil or cooking oil
  • 1/3 cup  dairy sour cream
  • 1/4 cup  purchased mole sauce (available in the Hispanic food section of supermarkets or at Hispanic specialty markets)
  • 2 tablespoons  water
  • 1 16-ounce package  firm or extra-firm tub-style tofu (fresh bean curd), drained and cut into 1/2-inch cubes; or two 15-ounce cans black beans or pinto beans, rinsed and drained
  • 8 ounces  asadero cheese, Monterey Jack cheese, or sharp cheddar cheese, shredded (2 cups)
  • 1 cup  dairy sour cream
  • 2 tablespoons  all-purpose flour
  • 1 teaspoon  ground cumin
  • 1/4 teaspoon  salt
  • 3/4 cup  milk
  • 1 recipe  Mango Salsa (see recipe below) or 1-1/2 cups purchased salsa

Description

You Can Use Tofu Or Beans In This Meatless Main Dish.

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