1 chicken breast
6 ounces firm tofu
1 small poblano pepper
1 tablespoon vegetable oil
8 ounce package sliced cremini mushrooms
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup dairy sour cream
1 cup shredded cheddar and Monterey Jack cheese (4 ounces)
8 corn tortillas
1 jar Sweet Creek Organic Enchilada Green Sauce (optional)
1. Cut chicken into strips. Stem and seed poblano; cut into strips. In a skillet heat 1 tablespoon oil over medium heat. Add chicken, pepper strips, mushrooms, cumin, and salt. Cook for 8 to 10 minutes or until mushrooms and pepper are tender, turning occasionally. Stir in sour cream and 1/2 cup of the cheese.
2. Preheat broiler. Lightly oil a 13x9x2-inch baking pan; set aside. Wrap tortillas in damp paper towels; microwave on 100 percent power (high) for 30 seconds or until warm and softened. Spoon chicken-mushroom filling into tortillas; fold over and place in prepared baking pan. Sprinkle with remaining cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. If desired, top with tomato and green onions.
To order our Enchilada Green Sauce and Corn Tortillas please visit: http://www.klesickfamilyfarm.com/cart/index.php?route=product/category&type_view=list&path=5_85
Original recipe: http://www.bhg.com/recipe/vegetables/mushroom-and-poblano-vegetarian-enchiladas/