ENCHILADAS

Posted By: Emily
NOVEMBER 02, 2016

Serves: 4-8
Total Time: 1 1/2 Hours * Active Time: 40 Minutes
Courtesy of: Oh She Glows

Ingredients

ENCHILADA SAUCE

  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Flour
  • 2 Tablespoons Chili Powder
  • 1 Teaspoon Cumin
  • 1/4 Teaspoon Cayenne
  • 3/4 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 2- 8oz Cans of Tomato Paste
  • 1 Cup (+ 1/4 Cup) Water

FILLING

  • 1/2 Onion
    • Diced
  • 4 Cloves Garlic
    • Minced
  • 1 Red Pepper
    • Diced
  • 2 Carrots
    • Diced
  • 1/2 Cup Corn
  • 1 Can Beans
  • 1/2 Cup Squash
    • Diced

ASSEMBLE

  • Tortillas
  • Cheese

RELATED RECIPES

Directions

Make the enchilada sauce first. Find the recipe in the related link

FILLING

  1. In a thick bottom pot, saute the onion and garlic.

  2. Add the diced carrots, cover and let them cook.

  3. Add in pepper, squash, corn and beans.

  4. Stir in 1/4 cup of the enchilada sauce and mix. Spice accordingly.

ASSEMBLE

  1. Preheat the oven to 350 degrees and lightly grease a large rectangular baking dish.

  2. Spread 1 cup of the enchilada sauce evenly over the bottom of the baking dish.

  3. Scoop 1/2 cup of the filling into each tortilla, roll up and place seam side down in the baking dish.

  4. Spread the remaining enchilada sauce over the tortillas.

  5. If you have leftover filling, spoon it on top of the tortillas as well.

  6. Sprinkle shredded cheese on top and bake for 20-25 minutes.

Notes:
I like to experiment with different fillings. The oh she glows recipe has sweet potatoes, black beans, pepper and spinach, which was also really delicious!