(Dan calls these my Mercurial Enchiladas)
some vegetable oil
an onion
a few garlic cloves
a pepper or two, red, green, or yellow, diced
a jalepeno or other hot pepper, diced finely
small can of chopped green chiles
a Tbsp or two of chile powder
about a tsp or so of cumin
a little oregano, maybe ¼ to ½ tsp
a can of diced tomatoes. I use a large one if I'm using 2 cans of beans.
a can or two of beans, kidney, black, or pinto, drained
salt to taste, maybe ¼ to ½ tsp
green chile enchilada sauce. I often use the large 28 oz can.
less than a dozen flour tortillas (sometimes as few as 6)
shredded cheddar cheese or crumbled Mexican cotija
sour cream
Cook onion and garlic in oil, then add any kinds of peppers you have in the house and cook till softened. Add the chili powder, cumin, and oregano. Add the drained tomatooes, drained beans, canned chiles. Cook enough, maybe 10 minutes or so, to reduce liquid. Add salt to taste.
Fill flour tortillas with some mixture and a little cheese. Wrap and place in a baking dish, such as a 13 x 9 pan. If you have any leftover vegetable mixture, you can place around the enchiladas in the pan. Pour over green chile sauce, making sure all of the tortillas are wet. Sprinkle rest of cheese over top. Bake uncovered in a 350-degree oven for about 25 - 35 minutes. We serve with a little sour cream.
some vegetable oil
an onion
a few garlic cloves
a pepper or two, red, green, or yellow, diced
a jalepeno or other hot pepper, diced finely
small can of chopped green chiles
a Tbsp or two of chile powder
about a tsp or so of cumin
a little oregano, maybe ¼ to ½ tsp
a can of diced tomatoes. I use a large one if I'm using 2 cans of beans.
a can or two of beans, kidney, black, or pinto, drained
salt to taste, maybe ¼ to ½ tsp
green chile enchilada sauce. I often use the large 28 oz can.
less than a dozen flour tortillas (sometimes as few as 6)
shredded cheddar cheese or crumbled Mexican cotija
sour cream
Cook onion and garlic in oil, then add any kinds of peppers you have in the house and cook till softened. Add the chili powder, cumin, and oregano. Add the drained tomatooes, drained beans, canned chiles. Cook enough, maybe 10 minutes or so, to reduce liquid. Add salt to taste.
Fill flour tortillas with some mixture and a little cheese. Wrap and place in a baking dish, such as a 13 x 9 pan. If you have any leftover vegetable mixture, you can place around the enchiladas in the pan. Pour over green chile sauce, making sure all of the tortillas are wet. Sprinkle rest of cheese over top. Bake uncovered in a 350-degree oven for about 25 - 35 minutes. We serve with a little sour cream.
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