Enchiladas with Fresh Mango Salsa

You can use tofu or beans in this meatless main dish.



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Servings: 6
Prep Time: 40 mins
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Ingredients
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    Nonstick cooking spray
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    12  6 - 7  inches 
    flour or corn tortillas
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    1   
    medium onion, chopped (1/2 cup)
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    2   
    cloves garlic, minced
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    1   
    medium jalapeno or serrano chile pepper, seeded and finely chopped
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    1   tablespoon 
    olive oil or cooking oil
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    1/3  cup 
    dairy sour cream
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    1/4  cup 
    purchased mole sauce (available in the Hispanic food section of supermarkets or at Hispanic specialty markets)
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    2   tablespoons 
    water
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    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
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    8   ounces 
    asadero cheese, Monterey Jack cheese, or sharp cheddar cheese, shredded (2 cups)
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    1   cup 
    dairy sour cream
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    2   tablespoons 
    all-purpose flour
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    1   teaspoon 
    ground cumin
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    1/4  teaspoon 
    salt
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    3/4  cup 
    milk
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    1   
    recipe Mango Salsa (see recipe below) or 1-1/2 cups purchased salsa
Mango Salsa
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    1   
    large mango, seeded, peeled, and chopped (1-1/2 cups)
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    2   
    halapeno or serrano chile peppers, seeded and finely chopped (3 tablespoons)
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    2   tablespoons 
    snipped fresh cilantro
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    1   tablespoon 
    lemon or lime juice


Directions
1.
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.
2.
Meanwhile, for filling, in a large skillet cook onion, garlic, and jalapeno 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.
3.
For sauce, in a medium bowl combine the 1 cup sour cream, flour, cumin, and salt; whisk in milk. Pour evenly over filled tortillas.
4.
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
1.
In a small bowl combine mango, jalapeno or serrano chile peppers, fresh cilantro, and lemon or lime juice. Place in a storage container and refrigerate up to 2 days.

Note
  • Cooking Club Directions: Prepare as above for each member of the club except do not bake. Cover baking dishes with foil. Divide cheese among resealable plastic bags. Prepare salsa as above for each member of the club. (Mango salsa cannot be frozen. If freezing enchiladas, prepare salsa just before serving.) Divide among resealable plastic bags.
Tip
  • Test Kitchen Tip: Make multiple batches of sauce and filling at the same time. It's also quicker to shred all cheese at the same time. You can make a quadruple recipe of the Mango Salsa in a single bowl as well.
Tip
  • Reheating and Serving: Refrigerate up to 72 hours, or freeze up to 1 month. Chill or freeze remaining cheese separately in resealable plastic bags or freezer bags. If frozen, thaw enchiladas and Mango Salsa in the refrigerator overnight before reheating. To serve, bake, covered, in a 350 degree F oven for 40 minutes. Top with remaining cheese. Bake, uncovered, for 5 minutes more or until cheese is melted. Serve with Mango Salsa.
Nutrition information
Per Serving: cal. (kcal) 824, Fat, total (g) 35, chol. (mg) 57, sat. fat (g) 15, carb. (g) 98, Monosaturated fat (g) 11, Polyunsaturated fat (g) 3, fiber (g) 7, sugar (g) 10, pro. (g) 31, vit. A (IU) 1118, vit. C (mg) 18, Thiamin (mg) 1, Riboflavin (mg) 1, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 206, Cobalamin (Vit. B12) (g) 0, sodium (mg) 1243, Potassium (mg) 601, calcium (mg) 353, iron (mg) 6, Percent Daily Values are based on a 2,000 calorie diet
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