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Green Chile Enchiladas




Source of Recipe


Vegetarian Resource Center - vrc@tiac.net - Boston, USA


List of Ingredients




SAUCE
3 cloves garlic, crushed
2 tbsp oil
1 tbsp dried Mexican oregano
2 tbsp ground cayenne pepper, I only use 1 tbsp
2 tbsp unbleached flour
1 can tomato paste (6 oz)
3 cups water
1 tsp salt
1 tbsp apple cider vinegar

FILLING
1 medium red onion, diced
3 cloves garlic, minced (3 to 5)
2 tbsp oil
1 tsp ground cumin
1 cup canned mild green chiles, chopped or frozen mild green chile peppers (I use canned)
2 1/2 cups cooked pinto beans, - I used 1 1/2 cup beans & 1 cup Boca Crumbles
12 flour tortillas (10")

Recipe



SAUCE: Sauté garlic in oil for 3 to 5 minutes in a saucepan. Add oregano and cayenne 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. Add salt and vinegar.

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 the consistency of a thick paste.

Preheat the oven to 350°. Spoon about 1/2 cup filling onto each tortilla, roll up, and place in a greased baking pan. Pour 1 cup sauce over enchiladas and bake for 15 to 20 minutes or until bubbling. Heat remaining sauce and serve with the enchiladas. Makes 12 enchiladas

NOTES from the original source:

These vegan enchiladas are always popular at a party. The tortillas can be filled and the sauce prepared ahead of time. For the filling, I use preroasted and peeled Bueno green chile peppers, which can be found in the freezer sections of supermarkets in the Southwest. If fresh or frozen green chile peppers are not available, substitute canned green chile peppers.