This week I started preparing food to stock our mini-freezer for after the baby comes. I always enjoy frozen enchiladas, so I thought I’d make some. I like Amy’s gluten-free enchiladas, but they are either very rich and cheesy or a little too healthy, without much in between. Also, at least in California where I live, the price of Amy’s meals has been consistently creeping up into the $5/meal mark, which I find a bit excessive. For dinner tonight, I decided to make a healthy gluten-free enchilada filled with lots of delicious chard, tofu, and potatoes. I was inspired by Indian aloo jeera recipes (potatoes with cumin) when I prepared the potatoes using a healthy twice browning Indian technique, but I used mexican spices like epazote and chili to bring out the spirit of (Fusion) enchiladas. I’d never had potato enchiladas before, but I thoroughly enjoyed this healthy and tasty enchilada, and I think it’s going to be delicious on a night when I have no time to cook and am sick of prepared food after Baby Yum joins us. I hope you enjoy it as well!
Gluten Free Potato Tofu Chard Enchilada Recipe
2 tsp. your favorite oil
3 small-medium potatoes, peeled and diced
1 tbsp. cumin
2 tsp. your favorite oil
dried epazote (optional)
2 tbsp. butter
shredded white organic cheese, to taste (about 1/2 cup)
1 package sprouted corn tortillas or equivalent number of homemade tortillas
Heat 2 tsp. oil in a nonstick pan on medium high and add your cumin. When they pop, add your potatoes and toss with cumin and a little salt, letting the potatoes brown on one side and then turning. When potatoes are browned on both sides but not cooked through, remove them from pan and reserve.
Heat more oil in the pan on medium and add the onion and a little salt, letting it slowly caramelize. Turn onion as needed. When onion is almost done, move it to the side and add a touch more oil and then add your diced tofu. Brown them on one side and then turn. When the tofu is almost done, add your mushrooms and let begin to cook and release juices. Add your potatoes back in and a small amount of water and cover pan with a lid. Let potatoes cook intermingled with other ingredients. Check after pan goes dry and turn and add a little more water and cover again if needed. If potato seems almost done, add chard and seasonings to taste. Fold in and leave pan uncovered to letting chard wilt and adding more if you couldn’t fit it all in the pan. When all ingredients are cooked and seasoned to taste, remove from pan and reserve.
Melt butter in pan and add gluten-free flour, combining to make a roux. Slowly whisk in milk 1/4 cup at a time and adding more as needed. After you have a nice thin sauce, add the cream cheese and let melt together, adding milk to get the quantity of white sauce you want. As the sauce thickens and you have a nice creamy texture, gently season with lemon pepper and fresh chopped cilantro. Fold reserved prepared veggies into the white sauce.
Prepare a nonstick pan with a dab of oil and heat on medium-low. Pour a little salsa into a large plate and dip tortilla in salsa on both sides and then warm in the nonstick pan, browning first one side and then the other.
Pour a little salsa in the bottom of a medium square pan and gently fill salsa-browned tortilla with creamy vegetables and roll into an enchilada shape. Continue preparing all enchiladas in this way. Baste with a little extra salsa and sprinkle top with shredded cheese.
Bake in preheated 350 oven for 15 minutes (or longer if you prefer) and enjoy!