With the holiday weekend, I had a little time to experiment with making one of my favorite dishes: Seafood Enchiladas. The most challenging part was making a cream sauce that is dairy-free, but this turned out muy excelente!
Ingredients:
1. Pre-heat oven to 350. Lightly spray a 13 x 9 in glass baking dish.
2. In a small bowl, combine the following:
*1 C green tomatilla salsa (I used "Frontera" brand, medium spicy)
*1 1/2 C plain soy yogurt (you can use regular yogurt if you like)
3. In a separate bowl, combine the following and mash it up with a fork until it looks like cottage cheese:
*8 ounces extra firm tofu
*1/2 tsp salt
*1/2 tsp agave nectar
*1 tsp apple cider vinegar
*1 clove minced garlic
4. Put 10 (6 inch) corn tortillas in the microwave and heat them up until they are soft and pliable - about 45 to 60 seconds.
5. Spread 1 Cup of the salsa mixture in the bottom of the glass dish
5. Spread 1 tablespoon salsa mixture over each tortilla, add 1 ounce of pre-cooked crab or salad shrimp (you could also use shredded chicken), add 1 ounce shredded almond cheese (mozzarella style). Roll up the tortilla and place it seem side down in the dish. Continue doing this with all the tortillas.
6. Pour the remaining salsa mixture over the top of the enchiladas. Pour all of the cottage mixture over the tortillas. Shake a little bit of paprika over the top as well to give it color.
7. Bake for 25 minutes, remove from over and spinkle 1 can of sliced ripe black olives (drained) over the top. Bake for an additional 5 minutes.
A few notes: if you use pre-cooked seafood, be sure to use REAL and not imitation. Imitation seafood almost always contains gluten.
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