Vegan Swiss Enchiladas

Legend has it, these enchiladas are called Enchiladas Suizas (Swiss Enchiladas) because Swiss immigrants in Mexico started making them this way. (You can make them too using red tomatoes) Others say this dish got its name because the enchiladas are covered with green salsa and then Sour Cream, Cheese, queso fresco, chopped white onions, etc. simulating the snow on the green Swiss Alps. The truth is...  Who knows?  I really like them and would love to share them with you :)


Here is the video:

Serve them with "refried" beans (using water) and a fresh green salad. (I like to shred some cabbage and drizzle a little lemon juice on it)
Enjoy!

Enchiladas Suizas

Salsa:
2 cups water
8 tomatillos
1/2 green pepper
1/2 onion
3 garlic cloves
12 stalks cilantro
1 serrano pepper (optional)

In a pot, cook the ingredients until soft.  Blend the cooked ingredients to make salsa.  In the pot, add 2 tsp. of canola oil and add the salsa, bring to a soft boil. Season with Epazote and a pinch of salt.

Filling:

2 big potatoes, cooked and diced
2 medium carrots, raw and shredded
1/2 onion, raw, finely chopped
1 small can mushrooms (substitute, TVP, etc.)
Cilantro, finely chopped (optional)
Season with:
turmeric, garlic powder, oregano, pinch of salt.


Tofu Sour Cream (from The Seven Secrets cookbook)
12 oz. soft tofu
1/2 cup raw cashews
2 Tbsp. chives
1 Tbsp lemon juice
1 tsp salt
1 tsp onion poder

Blend at high speed to obtain a smooth mixture. Refrigerate.