Garlic Enchiladas - One of my Faves!

[Guest guest]

This is one of my favorite recipes. Enjoy! These take a bit of work to make

but they are so worth it. And they freeze very nicely for future meals.

 

Garlic Enchiladas

 

Cook & Prep time 90 mins total

 

 

 

Filling

 

2 TBSP Olive Oil

 

1 15oz can Black Beans (Rinsed)

 

1 Med Onion Chopped

 

2 TBSP All-Purpose Flour

 

1 TBSP Chili Powder

 

1 tsp Salt (Optional)

 

1 tsp Garlic Powder

 

½ tsp Ground Cumin

 

¼ tsp Rubbed Sage

 

1 15oz can Diced Tomatoes

 

 

 

Sauce

 

4-6 Minced Garlic Cloves

 

1/3 C Butter or Margarine

 

½ C All-Purpose Flour

 

1 14oz can Veggie Broth

 

1 15oz can Tomato Sauce

 

2 TBSP Chili Powder

 

2 tsp Ground Cumin

 

2 tsp Rubbed Sage

 

½ tsp Salt (Optional)

 

 

 

7-10 Burrito Sized Tortillas

 

2 Cups (8oz) Shredded Co-Jack Cheese

 

 

 

Note: the sauce thickens Very Fast! So be warned. J

 

 

 

Filling:

 

In a saucepan over Med heat, cook Onion in Oil until tender.

 

Add flour and Seasonings. Mix well.

 

Stir in tomatoes and Beans. Bring to a Boil.

 

Reduce Heat. Cover and Simmer for 15 mins.

 

 

 

Sauce:

 

In another saucepan, Sauté garlic in butter until tender.

 

Stir in flour until blended.

 

Gradually stir in broth. Bring to a Boil.

 

Cook and stir for 2 minutes or until bubbly and thick (This will thicken VERY

FAST!)

 

Stir in Tomato sauce and seasonings. Heat through.

 

 

 

Assembly:

 

Pour about 1 ½ Cups sauce into an Ungreased 13x9x2 baking dish.

 

Spread about ¼ Cut Filling Mixture down center of each tortilla.

Top with 2+ TBSP co-jack cheese (can never have too much cheese!).

 

Roll up tightly and place Seam Side Down in baking dish.

 

Top with the remaining Sauce (be sure to cover them completely

or the tortillas will burn)

 

 

 

Cover and Bake at 350 for 30-35 mins.

 

Sprinkle with remaining cheese and Bake uncovered another 10-15 mins (until the

cheese is melted)

 

 

 

Serving Size: 1 Enchilada

 

 

Mary Ellen