ENCHILADAS

 

SAUCE:

3 T oil
minced garlic ( a few cloves)
2 T flour
2 T chili powder
1 t cumin
1/8 t cinnamon
1 t oregano
2 cup water or stock
1 t vinegar
1/2 t salt (or less)

Heat oil in pan over medium. Add garlic. Stir a few seconds. Add flour and spices. Reduce heat a little. Stir for a minute or so. Whisk in water and vinegar. Add salt. Bring to boil. Reduce to simmer for 5 minutes.

FILLING:

2 cups cooked pinto or black beans (or cooked shredded chicken)
2 T chopped onion (or 4 T green onion)
1 cup grated monterey jack or Mexican Chihuahua cheese
1/2 cup chopped green pepper (or use a hot pepper and use less)
1/4 cup sunflower seeds
1/2 cup black or green olives

8 or 12 tortillas (corn or flour)

 

Mix filling ingredients together. Dip tortillas in sauce. Place in pan. Put in some filling. Roll them up. Place seam side down in dish. Pour remaining sauce over. Bake 350 degrees for 20 minutes.

If you want really cheesy enchiladas, you can top them with an additional 1 cup of cheese after pouring on the remaining sauce. Or you can leave the cheese out of the filling and put the cheese on top which makes them seem cheesier without them actually being so.

 

Bring me back to The Sustar Cookbook.