maple and matcha


enchiladas two ways (chicken & tofu) | lick your fingers

Do you have a dish that you would keep eating forever if your stomach didn’t run out of room? That’s how I feel about these enchiladas.

Even after the meal is over, I find every excuse to have “just a little more” – a bite here as I pack the leftovers into containers, a bit there when I (inevitably) spill some, licking the spatula once the baking dish is empty…

Tofu and chicken enchiladas from Maple and Matcha

In my family we have certain meals that everyone gets to personalize, and enchiladas are one of them. If you are trying to please multiple palates, you can easily make different fillings and bake them all in the same dish (as long as you remember where you put each one). This chicken filling is based on my dad’s recipe, which has a super savory and rich flavor. The tofu filling is based on my mom’s recipe, using mashed tofu and cheese to make it extra soft and creamy. I think the perfect combination is some of each.

Ingredients (makes 20 enchiladas)

  • 20 corn tortillas

Chicken Filling (makes 10)

  • 2 chicken thighs, cut into small pieces
    • Note: these instructions are for uncooked chicken, but if you use cooked chicken you can just mix everything together.
  • 1 onion, diced
  • 2 garlic cloves, diced
  • 5 mini sweet peppers (or 1 bell pepper), diced
  • 1 (12 oz.) can black beans
  • 2 (12 oz.) cans red enchilada sauce
    • 1/2 cans for filling
    • 1 1/2 cans for topping
  • 1/2 cup grated cheese (recommended: cheddar)

Tofu Filling (makes 10)

  • 1/2 block tofu
  • 1 1/2 cup grated cheese (recommended: cheddar)
    • 1 cup for filling
    • 1/2 cup for topping
  • 1 (4 oz.) can green chilies
  • 1 (12 oz.) can green enchilada sauce
    • 4 tbs for filling
    • remainder for topping
  • 1/2 cup frozen sweet corn


Cooking time: 75 minutes (15 min to make each filling, 15 min to assemble, 30 min to bake)

Chicken Filling

  1. Put frying pan over medium-high heat
  2. When pan is warm add chicken, onion, and garlic; stir fry until onion and garlic is tender and chicken starts to brown
  3. Add peppers, cook for another 5 min
  4. Add black beans and enchilada sauce, cook for another 5 min

Chicken enchilada filling from Maple and Matcha

Tofu Filling

  1. Mash tofu
  2. Mix in cheese, green chilies, enchilada sauce, and corn

Tofu enchilada filling from Maple and Matcha


  1. Preheat oven to 350 F
  2. Using 2 medium baking dishes, just barely coat the bottom of each with enchilada sauce (red for dish that will have chicken enchiladas, green for tofu enchiladas)
  3. To assemble enchiladas: fill center with a rectangle of filling, fold over the edges, and carefully place in pan seam-side down
  4. Add toppings to each pan: first cheese and then enchilada sauce, trying to cover all surfaces to avoid burning
  5. Bake for 30 min, or until top is lightly browned and all cheese is melted

How to make enchiladas from Maple and Matcha