Chicken or Tofu Enchiladas with Tomatillo Salsa
1 1/2 lbs. tomatillos
1/2 cup chopped white onion
2 Jalapeño peppers, stemmed & seeded
1 clove garlic, minced
3/4 cup cilantro leaves
1 Tbsp. fresh lime juice
* optional - 1/8 tsp agave nectar
Remove papery husks from tomatillos and rinse sticky residue. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken skin.
In a food processor or blender, combine tomatillos, onion, Jalapeños, garlic, cilantro, lime juice and agave nectar and pulse until ingredients are blended. Add salt to taste and pulse again. Cool in refrigerator.
Chicken or Tofu Enchiladas
2 small zucchini, diced
1 small red onion, chopped
1/2 cup fresh corn kernels (from 1 ear, or frozen and thawed)
1 Anaheim chile pepper, diced
1/2 cup cilantro leaves, chopped
2 chicken breasts or 1 12 oz. pkg firm tofu
1 1/2 cups grated Monterey Jack cheese (6 oz.)
12 6-inch corn tortillas
Sea Salt & Black Pepper
Olive oil/olive oil spray
Sour Cream (optional)
Heat oven to 400 degrees.
For chicken enchiladas, place breasts in a large saucepan and cover with water and bring to a boil. Cover and reduce to a simmer for 10 minutes. Turn off heat and allow chicken to continue cooking in hot water. (If short on time, just boil the crap out of it.) Remove chicken from water and allow to cool. Shred and set aside.
Heat 1 Tbsp olive oil in a medium skillet over medium-high heat. Add the zucchini, onion, chile pepper and corn and cook, stirring, until onion begins to soften, 3 to 5 minutes. Transfer to large bowl. Add chicken, cheese, cilantro, 1 tsp. salt and 1/4 tsp. pepper. Mix to combine.
For tofu enchiladas, drain water from package and place tofu in a bowl. Smash with a fork until crumbly. Set aside. Heat 1 Tbsp olive oil in a medium skillet over medium-high heat. Add the zucchini, onion, chile pepper and corn and cook for 3 minutes. Add tofu to pan and continue cooking for 2 more minutes. Transfer to bowl and add cheese, cilantro, 1 tsp. salt and 1/4 tsp. pepper. Mix to combine.
Wipe out skillet and heat on medium heat. Spray with olive oil spray and one at a time, cook tortillas until softened, 10 to 15 seconds per side. Transfer to a plate. (You can use oil, but I prefer the spray so the tortillas aren't so oily.)
Divide the filling evenly between the tortillas and roll up. Spray a large baking dish and place enchiladas close together, seam-side down. Bake until heated through, 8 to 10 minutes. Serve with salsa and a dollop of sour cream. Enjoy!