Chinese-style Enchiladas

Ingredients

While the original Mexican enchiladas are typically made with corn tortillas and filled with ingredients like beans, cheese, and meat, this Chinese adaptation incorporates elements of Chinese cuisine. The Chinese-style Enchiladas feature a filling of stir-fried vegetables, tofu, and a flavorful sauce infused with Chinese spices. The tortillas are replaced with thin pancakes made from wheat flour, commonly used in Chinese cuisine. We alse have the original recipe for Enchiladas, so you can check it out.

• 8 wheat flour pancakes (tortillas) 8 wheat flour pancakes (tortillas)
• 200g (7 oz) firm tofu, diced 200g (7 oz) firm tofu, diced
• 1 cup mixed vegetables (carrots, bell peppers, mushrooms, etc.), thinly sliced 1 cup mixed vegetables (carrots, bell peppers, mushrooms, etc.), thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (2g saturated)
• Carbohydrates: 25g (5g sugars)
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
3. 3.
   Add the minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant.
4. 4.
   Add the diced tofu and stir-fry for 3-4 minutes until lightly browned.
5. 5.
   Push the tofu to one side of the skillet and add the remaining tablespoon of vegetable oil to the other side.
6. 6.
   Add the sliced vegetables to the skillet and stir-fry for 3-4 minutes until they are slightly tender.
7. 7.
   In a small bowl, whisk together the soy sauce, hoisin sauce, Chinese five-spice powder, chili flakes, and a pinch of salt.
8. 8.
   Pour the sauce over the tofu and vegetables in the skillet. Stir well to coat everything evenly.
9. 9.
   Cook for an additional 2-3 minutes until the sauce thickens slightly.
10. 10.
    Warm the wheat flour pancakes in the oven for 1-2 minutes.
11. 11.
    Spoon the tofu and vegetable filling onto each pancake and roll them up tightly.
12. 12.
    Place the rolled enchiladas in a baking dish and bake for 10 minutes.
13. 13.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Tofu — Press the tofu before dicing it to remove excess moisture and improve its texture.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make a substitute by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.

Tips & Tricks

• To add an extra kick of flavor, sprinkle some toasted sesame seeds on top of the enchiladas before serving.
• Feel free to customize the vegetable filling with your favorite Chinese vegetables such as bok choy, snow peas, or water chestnuts.
• For a spicier version, increase the amount of chili flakes or add a dash of Chinese chili oil to the sauce.
• Serve the Chinese-style Enchiladas with a side of steamed jasmine rice for a complete meal.
• Leftover enchiladas can be refrigerated and reheated in the oven or microwave for a quick and delicious meal.

Serving advice

Serve the Chinese-style Enchiladas hot, garnished with fresh cilantro. Accompany them with a side of steamed jasmine rice and a refreshing cucumber salad for a well-rounded meal.

Presentation advice

Arrange the enchiladas on a serving platter, placing them seam-side down to showcase their beautiful golden color. Drizzle a little extra sauce over the top and sprinkle with fresh cilantro leaves for an appetizing presentation.