Green Chile Enchiladas 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
Sauce:
3 cloves garlic, minced
2 tablespoons oil
1 tablespoon oregano
2 tablespoons ground dried red chile peppers
2 tablespoons flour
1 6-ounce can tomato paste
3 cups water
1 teaspoon sea salt
1 tablespoon apple cider vinegar
Filling:
2 tablespoons olive oil
1 red onion, diced
3 to 5 cloves garlic, minced
1 teaspoon ground cumin
1 cup roasted, peeled and chopped mild green chile peppers
2 1/2 cups cooked pinto beans
12 10-inch flour tortillas
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.
