Enchiladas With Fresh Mango Salsa
Nonstick cooking spray
1 dozen 6- to 7-inch flour or corn tortillas
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 medium jalapeno or serrano chile pepper, seeded and finely chopped
1 tablespoon olive oil or cooking oil
1/3 cup dairy sour cream
1/4 cup purchased mole sauce (available in the Hispanic food section of supermarkets or at Hispanic specialty markets)
2 tablespoons water
1 16-ounce package firm or extra-firm tub-style tofu (fresh bean curd), drained and cut into 1/2-inch cubes; or two 15-ounce cans black beans or pinto beans, rinsed and drained
8 ounces asadero cheese, Monterey Jack cheese, or sharp cheddar cheese, shredded (2 cups)
1 cup dairy sour cream
2 tablespoon sall-purpose flour
1 teaspoon ground cumin
1/4 teaspoon salt
3/4 cup milk
1 recipe Mango Salsa (see recipe below) or 1-1/2 cups purchased salsa
1. Preheat oven to 350 degree F. Coat one 13x9x2-inch (3 quart) rectangular baking dish or two 11x7x1-1/2-inch (2-quart) rectangular baking dishes with cooking spray; set aside. Stack the tortillas and wrap tightly in foil, and bake for 10 minutes or until warm. Or microwave half of the tortillas at a time between 2 pieces of waxed paper on 100 percent power (high) for 30 seconds.
2. Meanwhile, for filling, in a large skillet cook onion, garlic, and jalapeno pepper in hot oil until tender; remove from heat. Stir together 1/3 cup sour cream, the mole sauce, and water; add to skillet along with tofu and half of the cheese. Spoon 1/3 cup of the tofu mixture onto one edge of each tortilla; roll up. Place, seam side down, in prepared baking dish or dishes.
3. For sauce, in a medium bowl combine the 1 cup sour cream, flour, cumin, and salt; whisk in milk. Pour evenly over filled tortillas.
4. Bake, covered, for 25 minutes until heated through. Top with remaining cheese. Bake, uncovered, for 5 minutes more or until cheese melts. Serve enchiladas topped with Mango Salsa. Makes 6 servings.
In a small bowl combine 1 large mango, seeded, peeled, and chopped (1-1/2 cups); 2 jalapeno or serrano chile peppers, seeded and finely chopped (3 tablespoons); 2 tablespoons snipped fresh cilantro; and 1 tablespoon lemon or lime juice. Place in a storage container and refrigerate up to 2 days.
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