mmm...mmm...mexican!

i'm known for these here asparagus enchiladas. my sister calls me once a year to ask, again, how to make them. the people that we knew in boulder couldn't wait until asparagus season for me to make these. they made appearances at dinners and get-togethers and have come in several varieties. i haven't been able to eat them for a while. before i knew i was gluten-intolerant, their slight spiciness made me so sick to my stomach that i thought i'd never have them again.

but my gluten free diet has changed all this :) i feel great, and i ate asparagus enchiladas twice this week to prove it! here is my most recent variation on an old household favorite:


asparagus-tofu enchiladas

1 bunch of thin stalked asparagus
1/2 lb tofu
1 sm can diced green chiles (i like hatch, if you have that brand)
10 corn tortillas
1 15-oz can mild red enchilada sauce
1 c shredded mixed mexican cheeses

1. wash the asparagus and trim the tough ends off the stalks. cut stalks in half. place in a shallow sauce pan with approximately 1/2 inch of lightly salted water. steam asparagus for 2-3 minutes, or until bright green.
2. drain and press tofu. dry with clean paper towels. slice into slabs, then slice into strips the short way.
3. coat the bottom of a 9 x 13 and 8 x 8 pan with enchilada sauce.
4. steam corn tortillas. put a couple pieces of asparagus and 2 strips of tofu into each tortilla. then top with green chiles to taste. roll tortilla and place into pan. do this for all 10 tortillas. i can usually get 6 into the larger pan, and then the final four into the 8 x 8 square pan.
5. top lightly with enchilada sauce until ends are nicely covered but the enchiladas are not soupy. top with shredded cheese.
6. bake at 350 for about 15 minutes until hot and bubbly.

this time, i served my enchiladas with mexican white rice. i adapted this recipe from rick bayless's mexican kitchen. i have two of his cookbooks, and i am rarely disappointed when i get an idea from him.

ann's mexican rice

1 lg onion, diced
1 sm can corn niblets, drained
2 tbsp olive oil
2 c long grain white rice
2 1/2 c vegetable broth

1. saute the onion with the raw rice with the oil in a non-stick pan for about 5 minutes. it's okay if the some of the rice gets brown. add the corn kernals and give a quick stir. add the broth.
2. pour into a casserole dish. cover with foil and a lid (if you have a lid for the pan. if there's no lid, that's fine).
3. bake at 350 for about 30 minutes, or until almost all of the liquid is absorbed and the rice is tender.
4. remove from the oven and let stand for 5-10 minutes before serving.

and here you will have a lovely mexican meal! put a little salsa and sour cream on the side and you won't be disappointed. yum :)