Baked Enchiladas
Source of Recipe
Unknown
Recipe Introduction
Serves 4-8.
List of Ingredients
16 tortillas.
Enchilada Sauce;
* 4 T olive oil
* 1/2 of a medium onion, finely chopped
* 2 cloves garlic,minced
* 1/2 tsp. dried Mexican oregano
* 1 tsp oregano
* 1/2 tsp ground cumin
* 2 pinches cinnamon
* 2-4 T New Mexico chili powder
* 1 1/2 T flour
* 1, 15 ounce can tomato sauce
* 1 3/4 C. stock or bouillon
* salt to taste
Filling;
* 2 C corn off the cob
* 2 C cooked beans, drained
* 2 medium onions, chopped
* 1 1/2 C Cotija cheese (or cheddar and parmesan mixed)
Recipe
Sauce;
Heat the oil over medium high heat. saute onion 5 minutes. Add garlic, oregano, cumin, cinnamon and chili powder. cook, stirring constantly for 1 minute. Add the flour and stir for 1 minute
Reduce heat to medium and gradually stir in the tomato sauce and stock.. add bay leaf, cover and reduce heat to low. Simmer,stirring occasionally to a thick coating consistency.
Filling and enchilada;
Soften the tortillas until pliable.
Spoon 1 heaping tablespoon of corn and 1 of beans along the center of the each tortilla. Sprinkle with onion and cheese. Roll up the tortilla. Place seam side down in greased baking dish. Pour sauce over and sprinkle with more cheese.
Bake at 350 degrees F. for 25 minutes.
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