Step 1

If using my Queso Fresco - make it first

Step 2

Crumble the tofu into a large ziplock

Step 3

Add the remaining queso ingredients and seal - shake occasionally

Step 4

Next make the chile sauce

Step 5

Remove the stems, veins, and seeds

Step 6

Remember to wash your hands after handling any pepper

Step 7

Bake in 250° F oven for 5 minutes

Step 8

Place chiles in a bowl and add enough hot water to cover

Step 9

Let soak for 20-30 minutes then drain

Step 10

Add chiles to a blender along with remaining sauce ingredients and blend until smooth

Step 11

Strain sauce through a fine-mesh sieve and set aside

Step 12

Dice potatoes and carrots and add to a saucepan with enough water to cover

Step 13

Add salt and vinegar and boil for 10 minutes or until soft

Step 14

Drain and return to pan with 1/4 cup of the chile sauce

Step 15

Cook on med-high and mix thoroughly to coat for 1-2 minutes, set aside

Step 16

Chop slaw ingredients and add to a large bowl, mix well and set aside

Step 17

Preheat oven to 350° F

Step 18

Warm tortillas in a dry skillet until soft and pliable

Step 19

Lay one tortilla in a 2 qt rectangular baking dish and brush on chile sauce to cover completely

Step 20

Flip the tortilla over and lay a small amount of filling in the center, roll the tortilla, and repeat

Step 21

Brush additional chile sauce on to tortillas (as much or as little as you like) and bake 15 minutes

Step 22

Serve enchiladas with slaw either on top or underneath and garnish with cilantro, tomato, queso fresco, or thinned down vegan sour cream