I just recently started experimenting with enchilada recipes. They remind me so much of my childhood! ?? Of course mine are modified and vegan, but they still serve as comfort food. ?
[email protected] Mole Sauce
[email protected] Vegan Sour Cream
?I sautéed the squash, zucchini, and tofu with my go-to seasonings.
?When my filling is almost done, I add 1/4 cup of mole sauce to finish sautéing.
?Warm up tortillas just enough to soften them so they don’t break when rolled up.
?Fill the tortillas with the stuffing, roll them up and line an oven-safe container.
?Add the rest of your mole sauce over the enchiladas. *you can def make your own mole sauce if you have the time/ingredients
?Pre-heat the oven to 425 degrees and place the enchiladas in the oven for 15-20 minutes.
?Let cool and top with sour cream, avocado, or whatever you like to eat your enchiladas with!
What I love about enchiladas is how versatile they are! You can make a filling with your favorite veggies, sauce, or vegan cheese! It’d a great way to use up what you have in your refrigerator. ?