about these for a while, so here we go. This is also my first attempt at making homemade enchilada sauce (easier than I thought). Of course, lacking any sense of portion control, I filled an entire 9" X 11" baking pan for just myself; if you let these rest in the fridge for a few days, you end up with tamale pie - or something like that. You're welcome.
THE RECIPE
FILLING
2T EV olive oil
1 large onion, minced
6 cloves garlic, minced
3 carrots, shredded
3 stalks celery, minced
1/4 head cauliflower, minced
1/8th head green cabbage, shredded
1/4 C spinach leaves, sliced
12 - 15 crimini mushrooms, thinly sliced
8-10 Thai chilies, thinly sliced
8 oz. frozen or fresh green peas
1/2 C garbanzo beans, minced
1/2 bunch Italian parsley leaves, minced
1/2 bunch cilantro leaves, minced
Sea salt & ground black pepper, to taste
1T lemon juice
Shredded cheese
Corn tortillas
Preheat oven to 350° F
3T EV olive oil
Extra cheese for garnish
Extra cilantro for garnish
Saute all vegetables over medium high flame until cooked; remove from heat. Heat the 3T oil in a skillet over medium heat. Dip corn tortillas into hot oil; turn and set onto a large plate. Stuff tortillas with vegetable mixture, add cheese
Bake approximately 30 minutes, until enchiladas are heated through, and cheese is melted. Serve with charro beans, rice, or green salad.
THE RECIPE
ENCHILADA SAUCE
1/4 C EV olive oil
1/2 large onion, minced
3 cloves garlic, minced
2T flour
1/4 C dark chili powder
1T cayenne chili powder
1 t cumin powder
2-8 oz. cans tomato sauce
3 C water
Saute onion and garlic until translucent; add flour and stir to avoid scorching. Add remaining ingredients and simmer until reduced to desired consistency. Blend in a food processor until smooth.
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| Let's eat! |
