I have been making these babies for years, and every time I do, they seriously get better and better! My enchiladas are my husbands favorite, so I make them at least once a month. In the past I would make them with shredded chicken, but slowly they morphed towards vegetarian. Either way they taste delicious, but I encourage you to try it without the meat because it does not need it! Also the home made sauce makes a huge difference in the taste, so don’t be lazy and use store bought sauce =).
Since I have made these enchiladas hundreds of times, I don’t really follow a recipe anymore, so I apologize if I’m not as precise in my descriptions. Honestly, you can’t mess them up, so just eyeball the rice, beans, and cheese. I love to hear from you, so let me know how you liked them in your comments below.
Sauce Ingredients:
- 4 TBSP Vegetable oil
- 4 TBSP Flour
- 8 TBSP Chili Powder
- 1 TSP Garlic Powder
- 1/2 TSP Salt
- 1/2 TSP Cumin
- 1/2 TSP Oregano
- 4 Cups chicken broth (or substitute Vegetable broth)
Instructions for the sauce:
- Heat oil in a saucepan on medium heat, add flour and stir.
- Add remaining seasonings while continuously stirring.
- Add chicken/Vegetable broth, then whisk all clumps out.
- Reduce heat and let simmer for 10-15 minutes.
Enchilada Ingredients
- Flour tortillas (I prefer Tortilla Land uncooked tortillas, there the bomb!)
- Black beans (1 can)
- Pinto beans (1 can)
- Organic corn (1 can)
- Small onion (chopped)
- Red pepper (chopped)
- Diced Garlic (1 TBSP)
- Cheddar cheese (vegan cheese if needed)
- Sour cream (optional)
- Cilantro (optional)
- Sliced Avocado (optional)
- Brown rice (I prefer Jasmine Brown Rice, if you haven’t tried it, its amazing)
- Quinoa
Instructions for the enchiladas:
- Preheat oven to 375º
- Make a batch of brown rice and quinoa in your rice cooker, or on the stove top and set aside.
- Dice the onions and peppers and sautee them in a little olive oil, add the garlic and let simmer for 3 minutes. Add black beans, pinto beans, and corn, and cook till heated.
- If your using uncooked tortillas, make sure to lightly cook before stuffing them. Add a couple spoon fulls of enchilada sauce to the bottom of a caserole dish so the enchiladas don’t stick to the bottom.
- Take a flour tortilla and add about 1/2 a cup of the bean mixture, and 1/4 cup of the rice, and top with a sprinkle of cheese. Fold the tortilla and layer in a caserole dish. Do this until you have filled the whole dish, or you run out of ingredients.
- Generously spoon the enchilada sauce all over the enchiladas. Top with a sprinkling of cheese. Bake for about 25 minutes.
- Carefully remove the dish from the oven, top each serving with a dollop of sour cream, sliced avocado and cilantro.
Enjoy!
