Enchiladas with tofu, Comté and pickled jalapeños

Enchiladas with tofu, Comté and pickled jalapeños

Recipe by: Laura Pope

Serves 4

Ingredients

Serves 4

  • 2 tablespoons light olive oil, plus extra for greasing
  • 1 medium red onion, diced
  • 2 garlic cloves, finely chopped or crushed/minced
  • 10g fresh oregano*, leaves picked and finely chopped
  • 10g fresh basil*, leaves picked and finely chopped
  • 1 tablespoon smoky chilli powder or chipotle paste (use less or leave out if you prefer less spicy)
  • 2 x 400g tins chopped tomatoes
  • 70g pickled jalapeños, drained, plus 2 tablespoons of their pickling liquid
  • 450g extra firm or baked tofu or tempeh, or cooked chicken, cut into 1cm dice
  • 8 corn tortillas
  • 300ml soured cream
  • 200g medium Comté, coarsely grated
  • 4 spring onions, trimmed and finely sliced
  • Leaves from a few sprigs of coriander*
  • * You can use all the same herb if you don’t have a selection to hand.
  1. Heat a large frying pan over a medium-high heat, add the olive oil and let it heat up before adding the onion and garlic, then fry for about 3 minutes until fragrant. Stir in the fresh herbs and the chilli powder or paste, cook for 30 seconds then add the tomatoes and 2 tablespoons of pickling liquid from the jalapeños. Simmer the sauce for about 15 minutes until it starts to thicken and season to taste with salt and pepper. 
  2. In a bowl, combine the tofu (or tempeh or chicken), jalapeños with about half of the sauce.
  3. Lightly grease the inside of an oven-proof dish that fits all your enchiladas in one snug layer (about 20x30cm in size) and spread half of the remaining sauce to thinly cover the bottom. 
  4. Preheat your oven to 180 fan. 
  5. Heat a small dry frying pan over a medium heat. Place a tortilla in the pan for about 10 seconds, then turn it over and cook for another 10 seconds until it is just soft. Place the warm tortilla onto a plate or board and spread 1 tablespoon of the soured cream in a strip down the middle. Top with a few tablespoons (one eighth) of the tofu and tomato mixture, sprinkle with a little Comté and then roll up the tortilla. You now have an enchilada - place it, seam side down, on top of the sauce in the dish. Repeat the process to make 8 enchiladas in total. Spoon over the remaining sauce and sprinkle with the rest of the Comté. 
  6. Cover the dish with foil and bake it in the oven for about 35 minutes (this can be shorter or longer depending on your dish and how tightly your enchiladas are packed) until the enchiladas are piping hot throughout. Uncover the dish, top with spoonfuls of soured cream, then sprinkle over the sliced spring onions and coriander leaves to serve.
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