Side Pannel
Green Chile Enchiladas
Ingredients List
- -----------------------------------SAUCE-----------------------------------
- 3 Cloves garlic; minced
- 2 tb Oil
- 1 tb Oregano
- 2 tb Ground dried red chile
- -peppers
- 2 tb Flour
- 6 oz Tomato paste; (1 can)
- 3 c Water
- 1 ts Sea salt
- 1 tb Apple cider vinegar
Directions
FILLING
1 tb Olive oil; may be doubled
1 Red onion; diced
3 Cloves garlic; minced (3 to
-5)
1 ts Ground cumin
1 c Chopped green chiles;
-roasted and peeled, mild,
-or to taste
2 1/2 c Cooked pinto beans; drained
12 10-inch flour tortillas
Yields 12 Enchiladas. These enchiladas can be made in advance. The
tortillas can be filled and the sauce prepared ahead of time. When your
guests arrive, simply pour the sauce over the filled tortillas and place
the baking dish in the oven. PREP TIME: 30 minutes. COOKING TIME: 20
minutes.
1. To make enchilada sauce, sauté garlic in oil for 3 to 5 minutes in
saucepan. Add oregano and red chiles and cook another 3 minutes. Add flour
and stir until all the oil is absorbed. Add tomato paste and water slowly,
stirring constantly, and cook over low heat until thick. Stir in salt and
vinegar.
2. To make filling, sauté onion and garlic in oil for 5 minutes or until
soft. Add cumin, green chiles and pinto beans and cook over medium heat,
mashing with a potato masher about 5 minutes or until thick paste forms.
3. Preheat oven to 350F. Roll up about 1/2 cup filling in each enchilada
and place in an oiled baking pan. Pour 2 cups sauce over enchiladas and
bake for 15 to 20 minutes or until bubbling. Heat remaining sauce and serve
with enchiladas.
Add sizzle to your holidays with our traditional Southwestern fiesta.
Simple and quick to prepare, these recipes take the stress out of
entertaining. 'Tis the Season: A Vegetarian Christmas Cookbook
(Fireside/Simon & Schuster), by Nanette Blanchard; excerpt in Delicious!
Magazine. M E N U Carrot Salsa * Ole Corn * Green Chile Enchiladas *
Zucchini & Hominy Soup * Apricot-Almond Empanaditas
1 tb Olive oil; may be doubled
1 Red onion; diced
3 Cloves garlic; minced (3 to
-5)
1 ts Ground cumin
1 c Chopped green chiles;
-roasted and peeled, mild,
-or to taste
2 1/2 c Cooked pinto beans; drained
12 10-inch flour tortillas
Yields 12 Enchiladas. These enchiladas can be made in advance. The
tortillas can be filled and the sauce prepared ahead of time. When your
guests arrive, simply pour the sauce over the filled tortillas and place
the baking dish in the oven. PREP TIME: 30 minutes. COOKING TIME: 20
minutes.
1. To make enchilada sauce, sauté garlic in oil for 3 to 5 minutes in
saucepan. Add oregano and red chiles and cook another 3 minutes. Add flour
and stir until all the oil is absorbed. Add tomato paste and water slowly,
stirring constantly, and cook over low heat until thick. Stir in salt and
vinegar.
2. To make filling, sauté onion and garlic in oil for 5 minutes or until
soft. Add cumin, green chiles and pinto beans and cook over medium heat,
mashing with a potato masher about 5 minutes or until thick paste forms.
3. Preheat oven to 350F. Roll up about 1/2 cup filling in each enchilada
and place in an oiled baking pan. Pour 2 cups sauce over enchiladas and
bake for 15 to 20 minutes or until bubbling. Heat remaining sauce and serve
with enchiladas.
Add sizzle to your holidays with our traditional Southwestern fiesta.
Simple and quick to prepare, these recipes take the stress out of
entertaining. 'Tis the Season: A Vegetarian Christmas Cookbook
(Fireside/Simon & Schuster), by Nanette Blanchard; excerpt in Delicious!
Magazine. M E N U Carrot Salsa * Ole Corn * Green Chile Enchiladas *
Zucchini & Hominy Soup * Apricot-Almond Empanaditas
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