| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Mexican & s, Vegetarian | 12 | Servings |
INGREDIENTS
| 3 | Cloves garlic, minced | |
| 2 | T | Oil |
| 1 | T | Oregano |
| 2 | T | Ground dried red chile |
| peppers | ||
| 2 | T | Flour |
| 6 | oz | Tomato paste, 1 can |
| 3 | c | Water |
| 1 | t | Sea salt |
| 1 | T | Apple cider vinegar |
| 1 | T | Olive oil, may be doubled |
| 1 | Red onion, diced | |
| 3 | Cloves garlic, minced 3 to | |
| 1 | t | Ground cumin |
| 1 | c | Chopped green chiles |
| roasted and peeled mild | ||
| or to taste | ||
| 2 1/2 | c | Cooked pinto beans, drained |
| 12 | 10-inch flour tortillas |
INSTRUCTIONS
5 Yields 12 Enchiladas. These enchiladas can be made in advance. The tortillas can be filled and the sauce prepared ahead of time. When your guests arrive, simply pour the sauce over the filled tortillas and place the baking dish in the oven. PREP TIME: 30 minutes. COOKING TIME: 20 minutes. To make enchilada sauce, sauté garlic in oil for 3 to 5 minutes in saucepan. Add oregano and red chiles and cook another 3 minutes. Add flour and stir until all the oil is absorbed. Add tomato paste and water slowly, stirring constantly, and cook over low heat until thick. Stir in salt and vinegar. To make filling, sauté onion and garlic in oil for 5 minutes or until soft. Add cumin, green chiles and pinto beans and cook over medium heat, mashing with a potato masher about 5 minutes or until thick paste forms. Preheat oven to 350F. Roll up about 1/2 cup filling in each enchilada and place in an oiled baking pan. Pour 2 cups sauce over enchiladas and bake for 15 to 20 minutes or until bubbling. Heat remaining sauce and serve with enchiladas. Add sizzle to your holidays with our traditional Southwestern fiesta. Simple and quick to prepare, these recipes take the stress out of entertaining. 'Tis the Season: A Vegetarian Christmas Cookbook (Fireside/Simon & Schuster), by Nanette Blanchard; excerpt in Delicious! Magazine. M E N U -- Carrot Salsa * Ole Corn * Green Chile Enchiladas * Zucchini & Hominy Soup * Apricot-Almond Empanaditas >Delicious! Mag at www.newhope.com/public/delicious/ >kitPATh mc-PER SERVING: 226CAL, 6.6G fat (25.6% cff) Fiber: 5.7 g; Carbs: 35.7; sodium 350mg >1998-Feb Eat-LF Archives at www.reggie.com Recipe by: Felicidades! by Nanette Blanchard Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 02, 1998
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”