Epic Enchiladas

Ingredients

Enchilada Sauce

• 2 tablespoons vegetable oil
• 1 garlic clove (minced)
• 2 tablespoons chili powder
• 1/2 teaspoon cumin
• 3 tablespoons flour
• 1/8 teaspoon cinnamon
• 2 1/2 cups chicken or veggie stock
• 1/3 cup canned tomato sauce

Directions

1. In a skillet, heat your oil over medium high heat.
2. Add chili powder and garlic, sauté over medium heat for 1 minute.
3. Whisk in your cumin, flour, and cinnamon.
4. Slowly start adding your stock little by little and whisking at the same time. As if you were making a roux.
5. Once all your stock has been added, and your mixture is well combined, add your tomato sauce.
6. Continue to stir until your sauce is boiling (about 5-10 minutes).
7. Once your sauce has thickened you can turn off the stove.

Ingredients

• 1 can of kidney beans, drained, and mashed (save your bean liquid to add later).
• 1 tablespoon oil
• 2 garlic cloves
• 1 green onion
• 1 jalapeno cored and seeded
• 1 tablespoon chopped cilantro
• 1 1/2 teaspoon vinegar
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Dash of tabasco

Directions

1. Mince garlic, green onion, jalepeno, and cilantro in a small Cuisinart.
2. Warm a medium sized saucepan with oil to medium heat.
3. Sauté your onion garlic mixture until fragrant.
4. Add your mashed beans to your mixture, and the rest of your ingredients.
5. Add your saved bean liquid to get your desired consistency.
6. Heat for a couple of minutes.

Now it’s time to assemble your enchiladas.

Ingredients

• 6-8 tortillas depending on the size of them. I like to use flour tortillas for this recipe.
• Mexican cheese for sprinkling

Directions

1. Pre-heat your oven to 375 degrees.
2. Spray a 8×11 baking dish with oil spray.
3. Scoop your bean mixture into your tortilla and sprinkle cheese.
4. Fold in the sides of your tortilla and roll it up.
5. Place the tortilla seam side down into the dish, and repeat the process until your bean mixture is done.
6. Pour your enchilada sauce over all of the enchiladas in your dish making sure the sauce is evenly distributed.
7. Sprinkle cheese on top of the enchiladas.
8. Cover the enchiladas with foil and place in the oven.
9. Bake the enchiladas with tin foil covering the pan for about 20-25 minutes (sauce should be bubbling).
10. Once it’s bubbling take the tinfoil off and let the top brown for about 5-10 mins.
11. Take it out of the oven and serve.