Enchilada Time!

So, my husband's birthday was on June 21st. For birthdays we usually let the person choose what meal they want to eat, sometimes a few special meals spread over a week or so. We don't often go to a restaurant for birthdays, unless its a date for my husband and me.

Chris had a few ideas, my butter chicken (not to be confused with the Indian butter chicken) and enchiladas. Well, we both forgot he said enchiladas and I made butter chicken, lima beans, and cous-cous. Over last weekend he remembered that he wanted enchiladas, so, I ordered the stuff to make them and here we are.

I use a recipe for enchilada sauce that does not use vinegar. Chris has an aversion to vinegar (seriously, if it is the LAST ingredient in something, he can still smell it, you can open something with vinegar across the house and he knows you did... it's weird) so I found a recipe on All Recipes that does not use vinegar. It is delicious and I could eat it out of the pot (I like chili powder...)

Today, I will share the recipe for the sauce with you, and tell you how I put together my enchiladas! If you want to see this in crummy video form, check out my IG stories - I will add it to the highlights - @KitchinsKitchen


Ten Minute Enchilada Sauce From All Recipes

• 1/4 c vegetable oil (I've used canola too)
• 2 tbsp self-rising flour
• 1/4 c New Mexico or California Chili powder (I use just regular dark chili powder)
• 1 8oz can of tomato sauce
• 1 1/2 cups water - You may want less! In a quadruple batch, I used 2 out of the 6 cups.
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion salt (I use onion powder, then add salt to taste)
• salt to taste (see? It's part of the recipe anyway.)

1. Heat oil in the skillet over medium high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
2. Gradually stir in tomato sauce. Add in cumin, garlic, and onion. 
3. Add water to desired thickness and stir until smooth. Cook until thickened. Add salt to taste.

Ok, so I kind of follow that. I had to change the recipe slightly from the All Recipes because they want you to add everything from step 2&3 at the same time. I don't do that! I get everything in, then add the water.

Now, how do I make the enchiladas? First, you need to decide your filling. We have done beef, chicken, bean, and cheese. For the bean, you can use refried beans, pinto beans, or black beans. If using whole pinto or black beans, I would follow my "smooshy bean" recipe below!

Smooshy Beans (for four, we like beans)

• Four cans of beans (pinto or black)
• Taco seasoning of your choice

1. Dump two cans of beans in a deep skillet, or a pot - keep the liquid.
2. Drain two cans of beans and add them to the pot.
3. Add 2 tbsp of taco seasoning, or to taste. I just like a little bit of flavor.
4. Let the beans simmer over med heat for about 10 min. You may want to stir to keep them from sticking/burning.
5. Once beans are warm and tender, mash with a potato masher. 

You MAY want to use one can of beans with liquid, and reserve the liquid from the other can depending on how thick you want your smooshy beans! I would probably do this for the enchiladas. We eat these as a side with tacos in place of refried beans, they're much healthier!

Back to enchiladas! 

I make a "station" on my island - tortillas (burrito size works well), sauce, plate, filling, cheese, baking dish. I use cheddar or Mexican blend cheese.

Before assembling, spray your baking dish and lightly coat the bottom with sauce.

Assembly:

1. Grab tortilla, place on plate. 
2. Using a ladle or a pastry brush, cover lightly with sauce, flip over, cover that side too! (at this point you will see how this will become a HUGE mess, just ride the wave... it will all be ok!)
3. Place filling along side, about an inch and a half in. Top with cheese (unless you're using cheese as the filling, then, well, I guess you can add more cheese if you wish?) You can also leave out cheese and use the beans for a nice vegan dish.
4. Roll. At this point my shirt is covered with sauce. So are my hands, the floor, the island... everything. Like I said, ride the wave.
5. Place enchilada in baking dish, seam side down.
6. Repeat for all tortillas!

I made 16 with this last batch. It is a lot. We have 4 adults and a 6 year old in the house and we will eat them for left overs. I really should have stopped at 10... GO BIG OR GO HOME! Haha! 

I use my largest pyrex baking dish for this, I believe it is something along the lines of a 10x14? I also had a smaller one where I put the overflow. You want to really pack them in there, though. You can smoosh them together!

When they're all in, you can add extra sauce to the tops, and places you don't see enough. Then top with cheese if you wish!

I baked mine at 350 for about 20 minutes until the cheese is melted and they're warmed through. We served them with sour cream, green onions, and Knorr Spanish Rice. 

HOPEFULLY you have someone who will clean the kitchen (that looks like a battle ground) for you!

Again, I am sorry for the lack of pictures, but please check the Instagram story!

Have a great day!

Alison :)