Introduction: RECIPE | MEXICAN ENCHILADAS
I'm really excited to share this recipe with you all. It's one of those that I tried just to see if it could work and the results were surprisingly good! I don't usually cook Mexican but I've been so inspired by this local authentic Mexican restaurant and their vegetarian enchiladas that I decided to give it a shot on my own. The sauce is the key to making this dish amazing and that's why homemade enchilada's sauces are better than the canned stuff.
The base of this enchilada are peppers, potatoes, onions, cheese and spices covered in a red sauce. Make sure to use top quality tomato puree sauce for the enchilada sauce. I'm also using bouillon cubes by Go Bio! They're organic, gluten free, non GMO and there is no MSG added. You can also replace the chicken bouillon in this recipe with a vegetable one which Go Bio! also sells. I found mine in the organic aisle at Sobeys. If you also want to make this recipe vegan, you can replace the cheddar cheese with dairy-free cheddar.
I really hope you give this recipe a try and most importantly I hope you like it. If you do, please share it with your friends and family.
Disclaimer: I'm not sponsored by any of the companies listed.
Step 1: INGREDIENTS
SERVES 2 | PREP TIME 1 HOUR | BAKING TIME 25 MINS
- 6 small tortilla wraps
- 3 masquerade potatoes peeled and diced
- 1 red pepper diced
- 1 green pepper diced
- 1 small white onion diced
- 1.5 to 2 cups of shredded cheddar cheese
- 1/2 tsp of garlic powder
- 1/2 tsp of cumin powder
- 1/2 tsp of onion salt
- 3-4 tbsp of extra virgin olive oil for frying filling and tortilla
Adapted from Food.com
- 2 cups of good quality tomato puree sauce
- 2 cubes of chicken or vegetable bouillon powder
- 3 cups of water
- 3 tbsp of all purpose flour
- 1/2 tbsp of chili powder
- 1 tsp of dried oregano
- 1/2 tsp of garlic powder
- 1 tsp of cocoa powder (DO NOT SKIP ON THIS)
- salt and pepper to taste
Required: Baking Dish 9 x 13 inches
Step 2: INSTRUCTIONS
- In a medium size pot, combine together: bouillon cubes, flour, chili powder, dried oregano, garlic powder, and cocoa powder with some of the water to create a thin smooth paste.
- Next add your tomato puree and the rest of your water and mix until everything is well combined.
- On medium heat, boil your sauce for 20-25 minutes, stirring regularly, until sauce has thickened. Season with salt and pepper to taste.
- While your sauce is boiling, in a large skillet set on medium heat add 1 tbsp of olive oil. Fry onions until soft. Then add diced potatoes, green and red peppers, cumin, garlic powder, and onion salt and fry for 10 minutes, covered. Stir every now and then to keep the potatoes and peppers from sticking to the skillet. At the 8 minute mark, add a two ladles of red sauce to the mixture and combine well. Remove from heat and set aside.
- On another wide pan set at low heat, add 1 tsp of olive oil. Fry one tortilla on each side for 1 minute each side. Repeat steps with the remaining tortillas. Set aside.
- Preheat the oven to 350 degrees F. In your baking dish, ladle 1 scoop of red sauce into the dish.
- Time to wrap your enchilada's: spoon 1 ladle's worth of the filling onto the tortilla. Top off with 1 tbsp of cheddar cheese, roll it up and place it into the baking dish. Repeat these steps with the remaining tortilla's. Cover all the tortillas with red sauce. Sprinkle cheddar cheese on top. Bake for 25 minutes uncovered.
- Allow it to cool for 5-10 minutes before serving and serve with some sour cream. Enjoy!