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Healthy Enchiladas with Tomato‑Chipotle Sauce and Vegan Cream
A nutritious, flavor‑packed enchilada recipe featuring roasted tomatoes, onions, garlic, Morita and Pasilla chiles blended into a smoky sauce, enriched with a vegan nut‑based cream. Filled with sautéed poblano, mushrooms, corn and optional lean protein, then topped with fresh lettuce, radish‑onion mix, avocado and a light Greek‑yogurt white‑chile crema.
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Critical Success Points
- • Evenly roasting the tomatoes, onion, garlic and dried chiles without burning.
- • Simmering the sauce gently to avoid bitterness.
- • Adding the vegan cream gradually to achieve a smooth texture.
- • Cooking the filling just until vegetables are tender but not mushy.
- • Dipping tortillas briefly to coat without making them fall apart.
Safety Warnings
- • Hot oil can cause burns – handle the skillet with oven mitts.
- • Dried chiles release capsaicin; avoid touching eyes after handling.
- • Use a splatter guard when simmering the sauce.
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