Recipe - Green Chile Enchiladas

SAUCE
3 Cloves garlic; minced
2 tablespoon Oil
1 tablespoon Oregano
2 tablespoon Ground dried red chile
peppers
2 tablespoon Flour
6 ounce Tomato paste; (1 can)
3 cup Water
1 teaspoon Sea salt
1 tablespoon Apple cider vinegar

FILLING
1 tablespoon Olive oil; may be doubled
1 Red onion; minced
3 Cloves garlic; minced (3 to
5)
1 teaspoon Ground cumin
1 cup Chopped green chiles;
roasted and peeled, mild,
or to taste
2 One half cup Cooked pinto beans; drained
12 10inch flour tortillas

Yields 12 Enchiladas. These enchiladas can be made in advance. The
tortillas can be filled and the sauce prepared ahead of time. When your
guests arrive, simply pour the sauce over the filled tortillas and place
the baking dish in the oven. PREP TIME: 30 minutes. COOKING TIME: 20
minutes.

1. To make enchilada sauce, sauté garlic in oil for 3 to 5 minutes in
saucepan. Add oregano and red chiles and cook another 3 minutes. Add flour
and stir until all the oil is absorbed. Add tomato paste and water slowly,
stirring constantly, and cook over low heat until thick. Stir in salt and
vinegar.

2. To make filling, sauté onion and garlic in oil for 5 minutes or until
soft. Add cumin, green chiles and pinto beans and cook over medium heat,
mashing with a potato masher about 5 minutes or until thick paste forms.

3. Preheat oven to 350F. Roll up about One half cup filling in each enchilada
and place in an oiled baking pan. Pour 2 cups sauce over enchiladas and
bake for 15 to 20 minutes or until bubbling. Heat remaining sauce and serve
with enchiladas.

Add sizzle to your holidays with our traditional Southwestern fiesta.
Simple and quick to prepare, these recipes take the stress out of
entertaining. 'Tis the Season: A Vegetarian Christmas Cookbook
(Fireside/Simon & Schuster), by Nanette Blanchard; excerpt in Delicious!
Magazine. M E N U Carrot Salsa * Ole Corn * Green Chile Enchiladas *
Zucchini & Hominy Soup * ApricotAlmond Empanaditas

Delicious! Mag at www.newhope.com/public/delicious/ kitPATh mcPER
SERVING: 226CAL, 6.6G fat (25.6% cff) Fiber: 5.7 g; Carbs: 35.7; sodium
350mg 1998Feb EatLF Archives at www.reggie.com

Recipe by: Felicidades! by Nanette Blanchard

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 02,
1998