Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Enchilada Sauce:
3 T Olive Oil
2 large red onions
2 tsp cumin
1 tsp paprika
1/2 tsp chili flakes (I use about 6 dried chiltepins)
2-3 Tbsp flour
3 cloves garlic
5-6 medium tomatoes that need to be used, or probably one can of diced tomatoes?
1 cup chicken broth
1 Tbsp cider vinegar
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Directions: |
Directions:Heat Oil in non-iron skillet
add finely chopped red onion and saute for a few minutes.
Add cumin, paprika, chile and chopped garlic. stir.
Add flour and cook until browned. be careful not to burn the garlic.
Add the broth and keep stirring until smooth.
Blend the tomatoes and add to the mixture. Simmer on low until it is thick and tasty.
Cool a bit and then run in the blender all together with the vinegar. |
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Personal
Notes: |
Personal
Notes: In the height of tomato and pepper season this year, we have had enchiladas every evening this week and I think I have finally perfected my sauce. I never measure anything so this is a rough guess as to what I actually made.
To assemble, spread a few tsp of sauce on the bottom of the pan. I use flour tortillas or homemade corn masa tortillas (if I am feeling ambitious) to fill as the store-bought corn ones just don't do it for me. My Favorite filling is sauted green chiles and onion with seasoned Cherokee Trail of Tears blackbeans and jack cheese. Spread sauce on top, and put a big wide stripe of grated jack cheese or mozzarella cheese down the middle. Bake at 375 uncovered for about 25 minutes. Tasty enough to justify turning on the stove in this 100 degree heat!
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