This is one of my signature dishes that I’ve been making for over 20 years.
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- 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
- In a skillet, heat your oil over medium high heat.
- Add chili powder and garlic, sauté over medium heat for 1 minute.
- Whisk in your cumin, flour, and cinnamon.
- Slowly start adding your stock little by little and whisking at the same time. As if you were making a roux.
- Once all your stock has been added, and your mixture is well combined, add your tomato sauce.
- Continue to stir until your sauce is boiling (about 5-10 minutes).
- Once your sauce has thickened you can turn off the stove.
- 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
- Mince garlic, green onion, jalepeno, and cilantro in a small Cuisinart.
- Warm a medium sized saucepan with oil to medium heat.
- Sauté your onion garlic mixture until fragrant.
- Add your mashed beans to your mixture, and the rest of your ingredients.
- Add your saved bean liquid to get your desired consistency.
- Heat for a couple of minutes.
Now it’s time to assemble your enchiladas.
- 6-8 tortillas depending on the size of them. I like to use flour tortillas for this recipe.
- Mexican cheese for sprinkling
- Pre-heat your oven to 375 degrees.
- Spray a 8×11 baking dish with oil spray.
- Scoop your bean mixture into your tortilla and sprinkle cheese.
- Fold in the sides of your tortilla and roll it up.
- Place the tortilla seam side down into the dish, and repeat the process until your bean mixture is done.
- Pour your enchilada sauce over all of the enchiladas in your dish making sure the sauce is evenly distributed.
- Sprinkle cheese on top of the enchiladas.
- Cover the enchiladas with foil and place in the oven.
- Bake the enchiladas with tin foil covering the pan for about 20-25 minutes (sauce should be bubbling).
- Once it’s bubbling take the tinfoil off and let the top brown for about 5-10 mins.
- Take it out of the oven and serve.