Enchiladas with Homemade Sauce

On Friday, we decided to make enchiladas. We love all Mexican food and there are almost always at least two different kinds of tortillas in the fridge. We had also bought an assortment of peppers from Wholefoods the week before so we could make an enchilada sauce as well. A lot of places sell canned and jarred sauces, but fresh is just so much tastier.

We ended up doing various enchilada fillings that included refried beans, cheese, and a tomato-corn-black bean mixture. For enchiladas, it's always fun to make up the filling based on what you have in the fridge... so this time it was that stuff! A friend of ours, Aileen, suggested using sweet potato which we will definitely have to try sometime!

Enchilada Sauce

Ingredients:
About 10 Hot Peppers, Rinsed (We used different types)
Garlic (Minced and too taste)
2T Olive Oil
1/2 cup minced onion (optional)
1T flour (optional)
Salt and Pepper
2 Cups Water (not shown)


Note*- the habaneros (little orange ones) make the sauce EXTREMELY spicy. Next time we make this recipe, we will be omitting the habaneros.


1. Place the peppers (stems and all) in a pot with about a cup of water. Cover pot with lid and put on medium heat to steam. Steam until outsides of peppers begin to wrinkle and the stems can be removed by lightly pulling upwards.

2. Place the peppers on a cutting board to cool slightly. Reserve the water that the peppers were steamed in.

3. While peppers are cooling, add the olive oil to a skillet on medium-low heat. Add the onion and garlic. Sautee until onions are clear and garlic is light brown. Reduce heat to low.

4. Cut open the peppers. Remove seeds and stems. Cut the peppers into several pieces and place in a blender. Add the reserved pepper water along with 1 more cup of water. Blend mixture together-- it should make a greenish liquid based on what type of peppers you use.

5. Add the pepper liquid to the skillet (with garlic/onion/oil). If the liquid is to thin, the flour can be used, but is usually not necessary. Typically, we have to add some extra water to get it to the right consistency. Add salt and pepper to taste. When the sauce is too your taste, put heat on low.


Note* Again, this sauce was EXTREMELY spicy and if done again, we would omit the habaneros. Also, depending on types of peppers used, the color will vary.


Enchilada Mix:
1. Bag of corn
2. Can of black beans
3. 2 tomatoes



1. If you start with a frozen bag of corn, you can either steam it (the bag shown above is a microwave-steam bag), let it sit out to thaw, or you can dump the contents into a strainer and run hot water over it. The idea is to reduce the amount of excess liquid, so if you choose to rinse it in a strainer, pat dry (doesn't have to be perfect) with a paper towel.

2. Empty the can of black beans into a strainer and rinse well. I read on a blog once that the liquid that is packed with the black beans contains most of the fat and "unhealthy" part of the can. I'm not sure if this is true, but in any event, I don't like the taste of that liquid. Rinse well and again pat lightly with paper towel.

3. Rinse and dice up the tomatoes. Add all three ingredients together and mix. You can also add a squirt of lime juice for added flavor.


Note* This mix is relatively plain in flavor. For added spice, throw in some diced jalapenos or make your own mixture!


Other ingredients needed to complete the Enchiladas:-
1. 1 bag or block of cheese (you will need for inside the enchiladas and on top)
2. Corn Tortillas (typically 10 per 9x13 pan)

Assembling the Enchiladas:

1. Take your corn tortillas, typically 10 or so are needed, and place spread them out on a baking sheet. Place into a preheated 350 degree Fahrenheit oven for about 2 minutes. Warming the tortillas will make them easier to roll and less likely to break.

2. In a 9x13 pan, place a few spoon fulls of enchilada sauce to cover the bottom of the pan.



3. Pick up a corn tortilla and add a Tablespoon or two of the corn-bean-tomato mix. Add a pinch or two of cheese. Roll the corn tortilla (doesn't have to be too tightly). Place the corn tortilla seam side down into the sauced pan.

4. Repeat this with remaining tortillas until the pan is full. You can also fill some tortillas with refried beans and cheese (we did this) or just cheese... or any other filling you have or want to use).

5. Pour the remaining sauce over the enchiladas. Sprinkle cheese (to taste) on top of the pan. Bake at 350 until cheese is melted and slightly browned.




ENJOY!!




Enchiladas from April 9, 2010:
The sauce turned out much milder, so we chopped up some leftover jalapeños to add some spice!