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Homemade Enchiladas

Just made some enchiladas. My first in quite some time. This time though I made my own enchilada sauce rather than using store bought. The results were better than expected. Here’s my recipe:

Homemade Enchiladas

For the Sauce
3 Tbsp Chili Powder
3 Tbsp Flour
1 tsp Cocoa Powder
1 tsp Oregano
1/2 tsp Cumin
1/2 tsp Garlic powder
1/2 tsp Onion powder
2-3 Cups Chicken Broth (for thinner or thicker sauce)
1 – 14 oz can diced (or whole peeled) Tomatoes, pureed
1 – 4 oz can of green chilies (optional)
1/4 tsp Cayenne pepper (optional)

Mix all dry ingredients. Add about 1/4 cup of cold water and blend to make a thin paste.  Add broth.  Stirring constantly, heat mixture until it begins to simmer and thicken. Add tomato puree. Simmer 5 minutes and remove from heat.

For the Filling
You can, of course, fill an enchilada with just about anything, but I decided to make veggie enchiladas today. I sautéed:

1 Zucchini, diced
1/2 large Onion, diced
1 Carrot, diced
1 small bunch of Baby Chard
a few Mushrooms, diced
1 small bunch of Agretti, chopped
1 cob of Corn, cut the kernels off and toss in the mix

Sauté the above with a little sunflower oil for about 5 minutes, then add:

1 can Black Beans, drained

Putting it all together

Using small corn or flour tortillas, fill a bit of the mixture into each tortilla, add a little grated cheese, and roll it up, placing them side by side in a casserle dish. Once done, pour the enchilada sauce over the “rolls”. Top with grated jack cheese, cover the casserole with foil, and place in a preheated 350°F (175°C) over for 30-35 minutes.

Done.