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Potato Chickpea Enchiladas


For the filling:

-1 lb white or yellow skinned waxy potatoes

-2 Tbsp olive oil

-4 cloves garlic, minced

-1 jalapeño or serrano chili, roasted and finely chopped

-1/2 large onion

-2 tsp oregano

-1 tsp ground cumin

-1 cup vegetable broth

-1 can chickpeas, well rinse and coarsely chopped

-s & p to taste

-12 corn tortillas


Green Tomatillo Sauce

Makes 4 cups sauce

Gluten/soy free

-1 lb tomatillos, husks removed and washed

-2 cloves garlic, chopped

-2 jalapeno, serrano or other green chilies, washed, sliced in half and seeded 

-1 medium onion, chopped

-1/2 cup cilantro leaves, lightly packed

-1 tsp dried oregano 

-2 tblsp peanut oil

-1 1/2 cups well-seasoned vegetable broth

-2 tsp sugar 

-1/2 tsp salt 

Cashew Crema

makes about 1 1/2 cups of sauce for a baked topping

Gluten Free

-12 oz soft silken tofu

-1/2 cup cashew nuts

-2 Tbsp lime juice

-1 Tbsp olive or peanut oil

-2 tsp cornstarch

-1 clove garlic, grated

-1 tsp salt


Tomatillo sauce

Fill a large pot with enough water to allow tomatillos to float, cover, turn heat to high and bring water to a rolling boil. Add tomatillos, stir them occasionally, and cook for 10 minutes or until skins start to split and tomatillos’ bright green color turns a dull olive green. Use a slotted spoon to remove cooked tomatillos and place in a bowl to cool for 20 minutes.

While tomatillos are cooking/cooling – mince garlic, chop chilies and onion.

In a blender jar, pulse cooled tomatillos with their juices, garlic, chilies, onion and cilantro to form a thick sauce. Heat a large saucepan over medium then add peanut oil, tomatillo mixture and bring to a boil. Slowly stir in vegetable broth and bring to a boil again, then reduce heat to a simmer and stir occasionally. Cook for about 10 minutes; Season with sugar and salt to taste.


While Tomatillo sauce is boiling, make crema:

In a blender jar, pulse together tofu, cashews, lime juice, cornstarch, garlic, and salt until smooth and creamy, scraping down mixture several times with a rubber spatula. Taste and adjust flavor with more salt and lime juice if desired.


Prepare the filling first: Clean, peel (or don’t if you like the skin) and diced potatoes into 1/4 inch cubes. Place potatoes in a large pot, add enough cold water to cover and over high heat bring water to a rolling boil. Cook potatoes until a fork easily pierces a chunk, about 20 minutes. Drain and set aside.

While potatoes are cooking, preheat oven to 375°F.

Lightly oil a casserole dish. Get ready enough aluminum foil to cover the top of the casserole.

In a large skillet over medium heat, fry oil and chopped garlic until garlic starts to sizzle, about 30 seconds. Add minced roasted chilies, red onion, oregano, cumin, and fry, stirring occasionally, for 5 minutes or until onion turns soft and translucent. Add vegetable broth, cooked potatoes, chopped chickpeas, and salt. Cook mixture, stirring occasionally, until most of the broth has reduced but mixture is still moist. Mash the potatoes just enough to create a chunky texture; taste and add ground pepper or more salt as desired.

Create an enchilada assembly line: Have ready a pie plate filled with about 3⁄4 cup of tomatillo sauce, prepared casserole dish, a stack of corn tortillas, a lightly-greased cast iron pan over medium heat, and potato chickpea filling. Ladle a little bit of the enchilada sauce on the bottom of the casserole dish and spread it around. Take a corn tortilla, place it on the heated griddle for 30 seconds, then flip it over and heat till the tortilla has become soft and pliable. Drop the softened tortilla into the pie plate filled with sauce; allow it to get completely covered in sauce, flip it over and coat the other side. Now place that saucy tortilla in the casserole dish. Spoon 3 to 4 tablespoons of potato filling down the middle and roll enchilada tightly. Continue with rest of tortillas, tightly packing enchiladas next to each other.

Pour about a cup of sauce over enchiladas, spreading it evenly over the whole casserole. Don’t worry about having extra sauce left over, you’ll want to serve this with the enchiladas when they’re done.

When done assembling enchiladas, spoon generous dollops Cashew Crema on top of the casserole. It looks best if you don’t try to spread it evenly, rather leave some spots uncovered to let the Green Tomatillo Sauce show through. Cover tightly with foil and bake 25 minutes. Remove foil and bake another 15-20 minutes till edges of tortillas are slightly browned. If you like set the oven to broil on high for an additional 2 to 3 minutes to further brown the cashew Crema; watch carefully so it doesn’t burn.

Tags: potato chickpea enchilada, latin food, vegan latina, terry hope romero


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