Poblano, Corn & Soy Crumble Enchiladas with Homemade Sauce

Adam and I are a team, and we do a lot of team-stuff. We brainstorm, tag-team-cook, and sometimes we break glasses. We own coordinated backpacking gear, and race beach cruisers to our favorite taqueria. We've been known to have the occasional saucy sparring match after a couple too many beers. Most importantly, we have a lot of fun. We share three cats, two bank accounts, a food blog, and a passion for living well. You know what teams do when they succeed?

They high-five. 

There's been a lot of high-fiving happening at The BMK lately.

Some people erroneously assume we're snooty about food because we have this website, but cooking is all about play. Food should be fun, light-hearted, and lift the spirit. In our house, high-fives are one sign of a well-crafted meal. I knew Adam liked this the moment he swallowed his first bite and raised his high-fivin' hand in honor.

Meal. Well. Made.

This homemade enchilada sauce could be drenching tortillas wrapped around just about anything and make it delicious. You can make one big batch, freeze half and make a ton of meals out of it. You can give it a name, if you want. Then it can be on your team, too.

High-five, amazing enchilada sauce. High-five.






INGREDIENTS:

• 1 package organic, non-gmo soy crumbles (if unavailable, you can use crumbled extra firm tofu!)
• 2 poblano chilies, diced
• 1 medium onion, diced
• 5 cloves garlic, minced
• 1 Tbsp chili powder
• 2 tsp cumin
• 1 ear corn, kernels removed (or a large handful frozen corn)
• salt and pepper
• 1 Tbsp olive oil
• 1/4 cup + 1 cup, divided, light shredded Mexican cheese
• dozen corn tortillas
• Enchilada Sauce

DIRECTIONS:

1. Make enchilada sauce (note: takes 1 hour). We made a batch for this recipe and froze half!
2. Preheat oven to 375'.
3. In large pan, saute onions, garlic and poblanos in olive oil over medium-high heat.
4. Stir in chili powder, cumin, salt, pepper and corn. Saute 1-2 minutes.
5. Add soy crumbles and heat through, about 2 minutes.
6. Spread thin layer of enchilada sauce in the bottom of a 13x9 glass pan.
7. If using super-fresh corn tortillas, you do not need to warm them. If using regular store-bought tortillas, gently warm in microwave or pan.
8. Spoon about 1/4 cup filling in each tortilla and roll, placing seam side down in pan. Repeat until the pan is full, use an extra glass pan if needed.
9. Generously pour enchilada sauce over all enchiladas. Cover dish with foil.
10. Bake 20 minutes, rotating half way through.
11. Remove foil, sprinkle with cheese and bake 5 more minutes.
12. Serve!