A friend from grade school was in an accident two weeks ago and he broke his left foot and right leg. Long recovery for him, as you can imagine.
Today I tripled my plans for dinner, so he could have dinner taken care of for a day or two.
I made green chile enchiladas – chicken for him, vegetarian / vegan for us.
Here’s how I did it:
Chop one onion.
Saute with a splash olive oil.
While that is happening, rehydrate soy curls. This is what they look like out of the package:
Soak in warm water for 10 minutes.
Add 1 cup green chiles to onion:
Let those flavors warm up while soy curls are rehydrating.
Ready! Add soy curls to onion + chile mixture. I added a few splashes of sriracha.
Let this mixture warm for a bit – the soy curls should absorb flavors.
Get ready for assembly! Wraps:
Coat baking dish with green enchilada sauce:
Now I’m going to let you all in on the secret to my enchiladas. Creme cheese!
In this case, vegan creme cheese. Spread across middle of wrap:
Top with soy curl mixture:
Fold in edges, and roll:
Line up in baking dish, top with remaining enchilada sauce:
Jason’s have Tillamook cheddar:
Then repeat all over again, twice and with chicken:
Hope these help a speedy recovery, G.
For this recipe I used canned enchilada sauce and canned chiles. I think Basil Pup used to be fed canned food – each time I open a can he comes running. 🙂