Vegetarian Enchilada Sauce & Filling
This recipe makes a lot.
I found a recipe via google and tweaked it a little.
You can substitute something else for the cornstarch if you can't afford the carbs or you can just keep cooking it down until its thick enough. This recipes makes nearly a quart when thickened.
2 cups tomato sauce (I used a 15 oz can)
3 cups water
4 T. cornstarch
3 T. chili powder (I used 4 T.)
1 t. cumin
salt and pepper to taste
1 t. onion powder
1 t. garlic powder (I omitted this due to allergies)
I put the cornstarch in half a cup of the water and stirred it up and then added it to the tomato sauce and put it and the rest of the ingredients in a skillet and simmered until it was thick enough. I kept tasting and I decided that it needed more chili powder. Of course it might depend on the brand that you use. I only had the mild kind.
I made 6 enchiladas and had 1 1/2 pints of sauce left over for later.
My enchilada filling:
4 oz cream cheese at room temp
1 can chopped green chilies, drained
4 green onions, finely chopped
half a can of black olives, finely chopped
1/3 cup shredded cheddar (you can use any kind you like)
You will ned another 1/3-1/2 cup of shredded cheese to top the enchiladas.
Mix together all ingredients and put inside tortilla with a little spoon of sauce on top and then roll up and cover with ench. sauce and shredded cheese. Bake at 350° for 30 minutes. (uncovered)
I had a little filling left over, so you could easily make 3-4 more enchiladas out of this recipe.
Nigel, that recipe sounds really good! I'm copying for later.
Great recipe Nigel! Mexican food is one of my weaknesses.
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