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Sunday, November 6, 2016

Easy Homemade Enchiladas


A friend taught me this recipe concept and it's now a favorite.

Let me give you the basic picture. Just fill tortillas with desired ingredients. Make the sauce to top it. 
Sprinkle with cheese and bake. Serve with sour cream, fresh avacado, spanish rice, or whatever. 

For yesterday's lunch (as pictured above), I used flour tortillas and pinto bean filling.
4 burrito-size flour tortillas, 5 cups drained pinto beans, 1 slice sweet onion, seasoning to taste
 Mash the beans. Add seasoning & onion and mix well. Divide mixture into fourths.
Place filling down center of each tortilla. Sprinkle with grated cheddar cheese.
Roll up tortillas and place into baking dish. 

To make sauce: Heat 2 Tbs. coconut oil (or other shortening) in non-stick skillet.
Add 1/2 tsp. salt, 4 tsp. chili powder, & 1 Tbs. flour. Stir till mixed well and bubbly.
Add 1 c. water and stir till it starts to bubble again. Pour over enchiladas. 
Sprinkle with grated cheddar cheese. Bake @ 350 for 30 minutes.

Tweek this recipe to your taste! Substitute corn tortillas if you wish. 
Stuff tortillas with ground beef & corn, shredded chicken breast & green chiles, etc.
The sauce is so quick & easy...and versatile for so many other recipes! 


 



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