Soy curls are an excellent sub for chicken, and they are so simple to use. If you need an alternative, there are plenty of other subs that could be used – tofu, tempeh, mushrooms, etc.
We made this in our Weekly Cooking Class!
Filling:
· 1 cup soy curls, dry · 2 + ¼ cups veggie broth** · 1 tablespoon poultry seasoning · 1 cup prepared salsa of choice** · 1 green pepper, diced · 1 onion, diced · 2 to 3 garlic cloves, minced
Sauce:
· 1 tablespoon whole grain/bean flour
· 1 tablespoon chili powder*
· 1 tablespoon onion powder
· 1 tablespoon garlic powder
· 1 teaspoon smoked paprika
· 1 teaspoon oregano
· 15oz can tomato sauce**
· 1 tablespoon tomato paste**
· ½ cup veggie broth**
Other:
· 8 to 10 whole grain tortillas
Click for recipes for Cheezy Sauce and Sour Cream!
1. Prepare Cheezy Sauce and Sour Cream if desired and refrigerate.
2. Break up the dried soy curls with your hands or on a cutting board to get small bite-sized pieces.
3. In a medium saucepan combine 2 cups veggie broth and poultry seasoning, add dry soy curls and bring to a gentle boil. Reduce heat and simmer for 10 to 15 minutes or until most of the liquid is absorbed.
4. Preheat a skillet on medium for a couple of minutes before adding diced onion. Sauté onion until it starts to sweat and become somewhat translucent. Add green pepper and fresh garlic. Sauté for another few minutes using extra veggie broth as needed to prevent sticking and caramelizing.
5. Preheat oven to 350 degrees.
6. Add prepared soy curl mixture and salsa to skillet. Sauté for another couple of minutes to merry flavors. Remove from heat and set aside to cool.
7. Add dry ingredients for sauce in a small bowl and whisk well to combine. Add the rest of the sauce ingredients to a saucepan on medium-high heat. Whisk in dry ingredients and continue to whisk often until sauce begins to thicken, approximately 2 to 3 minutes. Reduce heat to high simmer. As it begins to boil, regularly reduce heat until desired thickness achieved.
8. When soy curl mixture is cool enough to handle safely, steam tortillas briefly to soften. One minute wrapped in a damp towel in the microwave is my strategy.
9. Using a medium-sized baking or casserole dish, add a thin layer of sauce to the bottom to add flavor and prevent sticking.
10. Lay out one tortilla at a time, fill and roll up with the soy curl mixture, watch out for over-filling, ~2 tablespoons should do it.
11. Add rolled up tortillas, seam side down, until pan is filled with a single layer.
12. Cover well with sauce and then drizzle with cheezy sauce and sour cream in swirling patterns for a pretty effect.
13. Bake enchiladas for 20 to 25 minutes.
14. Serve with additional cheezy sauce and sour cream.
*Adjust chili powder to your liking. This amount makes a mildly spicy mixture. Right on the edge of tolerance for this spice-wuss. 😊
**Look for low sodium or no salt added alternatives wherever possible.