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red-chile-enchiladas recipe

Date: Fri, 28 Jul 1995 10:14:55 -0600 (MDT)
 From: aholder@NMSU.Edu
 3 tbsp. red chile powder
 4 tbsp. flour
 Half-blender full of water
 1 clove garlic, minced
 1/2 tsp. salt
 pinch oregano
 Blend all ingredients til well mixed.  Add another half blender of
 water (the blender will be full now) and blend again.  Pour into
 large skillet or saucepan and bring to a boil; reduce heat and simmer
 until thickened, about 30 to 45 minutes, stirring frequently.  If necessary
 you can add cornstarch to thicken it up some more.  It should be kind
 of runny.
 To assemble the enchiladas, take corn tortillas (blue corn tortillas
 if you can find them) and steam them in the microwave so they are softer.
 For a casserole, ladle some sauce into the bottom of the dish, then layer
 tortillas, black beans, and sauce until the dish is full or you run out.
 Again, monterrey jack cheese would be great on these if you can get it
 fatfree.  The beans don't usually go in them but since I don't use cheese
 they add a nice taste and texture.  Heat up the casserole until warmed
 through or cheese is melted.
 kwvegan vegan