Green Chile Potato Soy Curls Enchiladas

Jill's Green Chile Potato and Soy Curls Enchiladas were the featured recipe for a Thursday night live cooking demo on Facebook. Yes, it's another in depth video with real life family interaction. (It's impossible to go "live" without life drifting onto the scene D)

Ingredients

Peeled potato 4 Cup (64 tbs) , cut into cubes
Dry soy curls 2 Cup (32 tbs) (dehydrated and shredded in drink blender on lowest speed setting)
Yellow onion 1 1/2 Cup (24 tbs) , dice
Red bell pepper 1 1/2 Cup (24 tbs)
Ground cumin 2 1/2 Teaspoon
Oregano 2 Teaspoon
Salt 1 Teaspoon
Ground black pepper 1/4 Teaspoon
Mild green chiles 10 Ounce , dice (jar)
Fresh spinach 5 Cup (80 tbs) , finely chopped
Tortillas 12 (your choice of flour or corn)
Black olives 1/2 Cup (8 tbs) , pitted (sliced)
Enchilada sauce 14 Ounce (Hatch Green Chile)
White cheese spread
Cashews 1 Cup (16 tbs) (soaked in hot water for 15 minutes, then drained)
Water 2 Cup (32 tbs)
Tapioca flour 1/2 Cup (8 tbs)
Nutritional yeast 3 Tablespoon
Rice vinegar 1 Tablespoon
Yellow miso 1 Teaspoon
Salt 1 Teaspoon
Onion powder 1/2 Teaspoon

Directions

GETTING READY:

Prepare white cheese spread first:

1. Blend all the ingredients in a drink mixer until smooth. Mixture will be watery.

2. Pour mix into a medium saucepan. Heat over medium-high heat, whisking continuously after it begins to warm up. Set a timer for 7 minutes then mindlessly whisk until the timer goes off. Do not walk away from the pan.

3. Scorching the sauce is easy. Keep the sauce moving, use the whisk to scrape the bottom and corners of the pan. Sauce will thicken by the 4 minute mark, keep whisking and heating for the full 7 minutes for maximum thickening.

4. Transfer hot sauce to a 4-cup tempered glass bowl. With either plastic wrap, wax or parchment paper, cover the sauce itself to prevent a skin from forming on the cooled cheese spread.

5. Refrigerate cheese sauce for 2-3 hours to help it cool into a soft cheese spread consistency.

An hour before dinner, prepare the enchilada filling:

6. Prep all the ingredients in the list.

MAKING:

7. In an electric pressure cooker, cover the bottom with 1 cup water.

8. Layer potato, shredded soy curls, onion, bell pepper, spices, mild green chiles, then finally, chopped spinach on top. Lock on lid. Turn steam release handle to “Sealing.” Press [MANUAL] button. Use [-] button to set cooking time for 3 minutes. Use either quick-release or 10-minute natural release method to dispense pressure from cooker after cooking time is complete.

9. While you’re waiting for the pressure to go down. Turn on the oven to 400F degrees.

10. Pull out your 13-inch by 9-inch casserole dish. Get out that white cheese spread you made earlier. Prepare your enchilada assembly station.

11. Back to the filling! You’ll probably have extra cooking liquid in the bottom of the pot. Carefully drain off the cooking liquid. Toss filling layers together.

Let’s roll some enchiladas!

12. Grab a tortilla. Schmear one half side with white cheese spread. Fill with potato filling. Roll that bad boy up and lay seam side down in the casserole dish. Repeat. Grab. Schmear. Fill. Roll. Repeat until you’re out of tortillas.

13. Pour green chile enchilada sauce over all the enchiladas. Make’em look Instagram fancy with the sliced olives and the bell pepper you saved back. Slide the casserole dish into the hot oven.

14. BAKE for 20-25 minutes, until hot and bubbly.

SERVING:

15. Remove from oven and allow the molten hot enchiladas to cool for 5 minutes before serving. Enjoy.

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 924Calories from Fat 244

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 2628 mg109.5%

Total Carbohydrates 148 g49.3%

Dietary Fiber 22 g88%

Sugars 13 g

Protein 32 g64%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet