Portland, OR
I could live on these and these alone... forever and ever. But I can only convince Sean to make them once a year. OK i force him to make them! As a birthday gift to me hehe. But seriously they are incredible and I think about them 365! They've changed over the years little by little but what remains the same is the homemade enchilada sauce. It is perfect and needs no changing. It truly makes the meal!
Sean's Annual Enchiladas
makes 12 enchiladas
12 corn tortillas
1 Tbsp olive oil
1 cup Enchilada sauce (recipe below)
½ cup veg cheese
3 cups filling (recipe below)
Preheat oven to 375º. In a casserole dish, spoon a thin layer of enchilada sauce. In a pan, heat the tortillas in the olive oil until soft. Spoon ¼ cup of filling into each tortilla. Roll up tortilla and place int the casserole dish. When all are full and rolled, sprinkle with veg cheese and spoon on the enchilada sauce. Cover with foil and bake 20 minutes. Serve hot!
For the enchilada sauce:
3 Tbsp chili powder
3 Tbsp flour
1 tsp cocoa powder
½ tsp garlic powder
½ tsp salt
1 tsp oregano
2 cups water
4 roma tomatoes diced small (or blended)
Combine all dry ingredients. Slowly add water to make a thin paste. Pour in a pot, add rest of water. Cook over medium heat stirring frequently about 10 minutes, until sauce thickens slightly. Stir in tomatoes. Simmer about 20 minutes.
For the filling:
1 Tbsp olive oil
1 onion, diced
2 cloves garlic, crushed
½ cup chopped walnuts
½ cup chopped walnuts
1 chile pepper, diced
1 can pinto beans (or black)
1 cup veg cheese (optional)
¾ cup of the enchilada sauce
In a pan over medium heat, sauté olive oil, onion, and garlic about 5 minutes. Add peppers walnuts, and beans. Cook another 5 minutes. Add half of the cheese and spoon in the sauce. Combine well and set aside.
