Green Tofu Enchiladas
This is delicious and also uses less oil than most enchilada recipes It requires you have some fresh new mexico chiles It assumes you know basics.
To make green sauce: saute a medium onion in olive oil with garlic until almost tranluscent. Add in a few cups of roasted peeled green chile. (I add mine frozen and let it defrost). cook for a while. Add enough water to just barely cover, not too much. Add salt. Add freshly ground cumin and oregano.
Blenderize until sort of smooth, about the constistency of tomato sauce.
Let it sit coverd by saran wrap for about ten minutes. There should be about three or four golf ball sized balls.
Bake for 10 minutes in 350 oven.