Two Amazing Ways To Make Green Enchiladas

Prepare the Tomatillos and Vegetables:

• Rinse the tomatillos
• Chop half a white onion
• Pan roast tomatillos, serrano peppers, garlic cloves, and chopped onion (if desired, roast in oven at 350 fan/convection for 10-15 minutes after searing on stovetop to build added flavors)

Blend the Salsa:

• Remove stems from the roasted peppers (remove seeds for less spice)
• Add roasted tomatillos, peppers, garlic, chopped onion, cilantro, lime zest, and lime juice to a blender
• Blend until smooth (add avocado or soaked cashews for creaminess, if desired)

Chill and Serve:

• Chill the salsa before serving
• Taste and adjust seasoning if needed (it may not need salt)

Prepare the Vegetables:

• Dice the Roma tomatoes
• Finely dice the red onion
• Remove seeds from the jalapeno and dice it
• Chop the fresh cilantro

Combine Ingredients:

• In a bowl, combine diced tomatoes, diced red onion, diced jalapeno, chopped cilantro, and lime juice

Season and Serve:

• Stir the salsa to combine
• Taste and add salt later when ready to serve to prevent it from becoming too watery

Prepare the Vegetables and Mushrooms:

• Shred the king oyster mushrooms (save scraps for broth)
• Julien the poblano peppers and onion

Sauté the Vegetables:

• Sear and sauté the onions and poblano peppers separately with broth until tender

Cook the Mushrooms:

• Add a little oil to the pan and get it hot
• Sear the bottom layer of mushrooms without stirring to get them brown
• Add Mexican style chicken rub, granulated garlic, granulated onion, and smoked paprika
• Cover to steam for a minute
• Add poultry seasoning and BBQ seasoning
• Cook down the liquid and then sauté

Combine and Finish:

• Add the sautéed vegetables to the cooked mushrooms
• Add a handful of plant-based cheese and mix
• Remove from heat.

Prepare the Tofu:

• Pat dry the extra-firm tofu blocks
• Pan roast whole tofu with a bit of oil on a hot cast iron pan

Add Seasonings:

• Add vegan mayonnaise to the top of the tofu blocks
• Add granulated garlic, granulated onion, smoked paprika, turmeric, and nutritional yeast to the top of the tofu
• Add a knob of vegan butter

Scramble the Tofu:

• Once a golden-brown skin forms on the bottom of the tofu, break it up and scramble it
• Season with cracked black pepper

Finish and Serve:

• Remove from heat
• Add black salt (optional) for a sulfury, eggy flavor
• Add a handful of plant-based cheese and mix in
• Add crumbled corn tortilla chips
• If needed, add more vegan mayonnaise

Prepare the Greens:

• Chop the collards
• Rip the stems off the Swiss chard and shred the leaves
• Blanch by pouring boiling water over the collards and swiss chard in a large bowl
• Drain and let cool

Toast and Grind Spices:

• Toast cumin seeds and garlic cloves
• Grind the toasted cumin seeds and garlic cloves together with a pinch of salt

Sauté the Greens:

• Drizzle olive oil in a pan
• Add the ground cumin and garlic and cook for a minute until fragrant
• Add a little bit of water to the pan to save the flavor in there and not waste any
• Add the blanched greens
• Cover and cook for 5-10 minutes, stirring constantly, until done
• Add salt and black pepper to taste

Prepare the Enchilada Filling:

• Make either the Tofu Scramble or the King Oyster Shredded Mushroom Meat (see recipes above)
• Add some vegan cheese to the filling of your choice and mix it in

Soften the Tortillas:

• Microwave the corn tortillas for a minute to soften them

Assemble the Enchiladas:

• Oil the bottom of a casserole dish
• Coat the tortillas in the salsa verde
• Fill each tortilla with the Tofu Scramble or King Oyster Shredded Mushroom Meat
• Roll up the filled tortillas and place them snuggly in the casserole dish, seam-side down

Top and Bake:

• Pour the remaining salsa verde over the enchiladas
• Sprinkle with plant-based cheese
• Bake at 350 convection for about 20 minutes, or until heated through and cheese is melted and bubbly

Garnish and Serve:

• Top with fresh salsa, avocado, and cilantro (optional)