During Winterlicious, YouCook checked out Four for lunch and was pleasantly impressed with the Tofu Enchilada. I’ve had very authentic enchiladas in Mexico and San Diego and always thought that meat was an essential part of an enchilada – whether it be ground beef or chicken or pork. The other essential part of an enchilada is the cheese, guacamole, sour cream! Which resulted in me never ordering an enchilada if I was watching what I was eating. Well…that was the case until I tried Chef Matt Rosen’s Enchilada. Actually Melody ordered it and I stole a big piece.
The inside of this vegetarian enchilada include tofu, black beans, corn, tomatoes. The sauce was tomato based. It was served with a Tomatillo Pico de Gallo Salsa and Jalapeno Crema and some Pepperjack cheese. I modified it at home with the ingredients that I could find and it was still delicious. For example, I couldn’t find a Tomatillo anywhere so I used vine tomatoes nor did I have time to make the Jalapeno Crema (Here’s Bobby Flay’s version ) and decided to serve it with strawberry yogurt.
There are essentially 3 recipes in this post – the enchilada filling, sauce and salsa. If you follow the recipe like I did, you’ll find yourself with enough filling for 20 7″ enchiladas – enough to feed a family of 2 for 5 days. Right now the filling is in my fridge, but I’m tempted to roll all of them and freeze them since I don’t plan on eating 1 or 2 a day for the next 10 days. The problem with making less than this serving size is that you’ll end up using only some of your canned beans, tomatoes, chipotle, tofu, etc.
It took a few tries at several grocery stores to find everything that these recipes required. Putting everything together wasn’t as difficult as the grocery shopping experience. I am glad I spent the time to make it.
Summary
Preparation Time: 1 hour
Servings: 20 enchiladas
Meal type: Main
Recipe Rating: 
Ingredients for Enchilada Filling
- ¼ cup + 1 ½ tsp Vegetable oil
I used 1/4 cup of Olive oil - 0.454 kg Tofu, diced
I used 1 piece in a standard package of medium firmness tofu - 2 ¼ cups Canned black beans
I used the entire can of black beans - 1 ¾ tsp Ground cumin
- 1 ¾ tsp Garlic powder
- 1 ¾ cups diced red onions
- ¾ tsp Mexican chili powder
I used chili flakes since I didn’t have Mexican chili powder - 1 tbsp Minced garlic
I used 3 cloves of garlic - ¾ cup Frozen corn kernels
I used 1/3 can of corn kernels - Canned chipotle, pureed
Unfortunately I couldn’t find canned chipotle and used 1 fresh chili pepper instead - 6 cups Canned tomatoes (whole or diced)
I bought one large can of whole tomatoes - 1 ¾ tsp Onion powder
I only had garlic powder and used this instead
Procedure for Enchilada Filling
1. Heat oil in pot.
2. Cook garlic until brown.
3. Add red onions and cook for 5 min or until lightly browned.
4. Add chipotle, cumin, garlic, chili and onion powders and cook for 2 min.
5. Add all remaining ingredients and cook for 10 min.
I unfortunately put in some liquid from the tomato can and black bean can. I had to drain this out. My advice is to drain the ingredients of the can beforehand
6. Remove from pot and allow to cool.
Ingredients for Enchilada Sauce
- ½ cup Vegetable oil
- 3 tbsp All-purpose flour
- ¾ tsp Mexican chili powder
I used chili flakes since I didn’t have Mexican chili powder - ½ tsp Ground cumin
- ½ tsp Garlic powder
- ½ tsp Onion powder
I only had garlic powder and used this instead - 3 cups Water
- 2 cups Tomato sauce
- 1 tbsp + ½ tsp Salt
Procedure for Enchilada Sauce
1. Heat oil in pot over medium heat.
2. Add spices and flour and cook for 2 min, stirring constantly.
3. Add water and tomato sauce, bring to a boil while stirring constantly.
4. Cook at a low heat and simmer for 5 min until sauce has thickened enough to coat the back of a spoon.
5. Remove from pot and allow to cool.
Ingredients for Tomatillo Pico de Gallo Salsa
- 1 ¼ cup Tomatillo, diced
I could not find tomatillo so I used 1 red vine tomato instead - 2 tbsp Green onion, sliced
- 2 tsp Jalapeño-seeded, chopped
I used half of a Jalapeño pepper - 1 ¼ tsp Coriander
- ½ tsp Salt
- 3 tbsp Lime juice
I used the juice from half a lime - ½ tsp Sugar
Procedure for Tomatillo Pico de Gallo Salsa
1. Combine all ingredients in a bowl.
2. Store in fridge until ready to use.
Ingredients for Enchilada
Yield: 1 serving is 2 tortillas.
- ¾ cup Enchilada filling
- 2 pieces of 7” Flour tortilla
- 2 tbsp + ¼ tsp Pepperjack cheese, grated
I used Parmesan cheese because I had it at home. It worked well! - 1/3 cup + 2 ½ tsp Enchilada sauce
- 1/3 cup + 2 ½ tsp Tomatillo Pico de Gallo salsa
- ¼ pc Lime
- 1 tbsp Cilantro
- 2 tbsp Jalapeño crema
I did not have sour cream at home but had some yogurt. I decided to use this instead and it did the trick of providing a creamy/milky taste
Procedure for Enchilada
1. Preheat oven at 450°F.
2. Using a ladle, lightly coat the bottom of a baking dish with sauce.
3. Lay tortillas on a flat surface and evenly distribute filling in each tortilla.
4. Roll tortilla so it is in cigar shape and the filling is evenly distributed.
5. Place rolled enchiladas in the baking dish on top of the sauce.
Chef’s Note: line multiple rolls in dish until full, layering sauce and cheese overtop accordingly.
6. Ladle a small amount of sauce over the middle section of the rolled enchilada and sprinkle cheese over mid-section.
7. Cover baking dish with foil and bake at 450°F for 12-15 min or until enchiladas are browned on the edges.
8. Place on plate, and garnish with the jalapeño crema and salsa.
Results
I really enjoyed making this dish. I’ve got to admit, it was a little intimidating for me to go get all the ingredients and not being able to find everything. Spending the hour on this dish meant that I had lunch for the entire week and more. I’ve eaten the enchilada with regular salsa and sour cream on another day. I pair it with a spinach salad. It’s a great dish and I’m so happy to know that for something so flavourful, theres are not that many calories in this dish!
