| 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”