I’ve been making enchiladas wrong my whole life. Every time I make them, something is a little off… Always, it’s in the sauce. I combined about three different recipes to finally converge on something that seems right. Enchilada sauce is one of those recipes that I’ll be tweaking here and there for a while. This recipe will serve about 4 people.
- 1 red onion, diced
- 4 cloves of garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground ancho chile powder
- 1 tbsp oregano
- 3 cups of vegetable stock
- 2 cans of diced tomatoes
- 1 cup of dry white wine
- 1 avocado, sliced
- 1 red onion
- 1/2 a can of corn (unsalted)
- 1 can of vegetarian refried beans (black or pinto)
- 8 (ish) corn tortillas
- 1 tsp ground cumin
- 1 tsp oregano
- black pepper and salt to taste
- In a saucepan, heat up the vegetable stock and stir in the ancho chile powder and canned tomatoes.
- Saute the onion and garlic until the onion softens.
- Add cumin and oregano.
- After the onion and garlic cook for a while (but before the garlic browns), add the stock-chile-tomato liquid to the onions and garlic.
- Pour in the wine, and simmer for 30 minutes (until it’s thick).
- Preheat the oven to 375F.
- After the sauce is finished (or about 10 minutes until being done), saute the onion and corn until the onion softens.
- Add spices and the beans.
- Let the mixture heat up, then take it off of the heat.
- Heat up some oil in a frying pan.
- Lightly fry the corn tortillas (I do something like 10 seconds a side) before you fill them with filling.
- Scoop some filling in the lightly fried tortilla, roll it up, and set in a casserole dish.
- Pour the finished sauce over the enchiladas, top with cheese, and bake for about 15-20 minutes.
- Once out of the oven, garnish with avocado and cilantro.