I decided to create my own enchilada recipe. Maybe enchiladas aren’t all that complicated or fancy, but I’ve been thinking about this recipe since I made the burritos. It didn’t hurt that I also bought a few Torchbearer Sauces to make cooking more fun and adventurous. I tasted the Chipotle BBQ and it was a little bit sweet with a nice spicy kick. Mmmm-mmmm.
So, without further ado:
- A heavy spray of olive or canola oil
- 1 small onion, roughly chopped
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 15 ounce cans of beans, drained and rinsed (I used black and great northern white beans)
- 1 15 ounce can of diced tomatoes
- 3/4 cup chipotle BBQ sauce
- 8 8″ corn tortillas
- 2 tablespoons oil or butter
- 2 tablespoons flour
- 2 cups milk
- 1 1/2 cup of cheese (use an assortment of cheese for the best sauce, I used mozzarella and feta, 2:1)
What you’ll do:
- Add the diced onion to the skillet and sauté in oil for 5 minutes, until becoming soft.
- Add the garlic and give that a stir for about 1 minute, until fragrant.
- Add the rinsed beans, tomato, chili powder and cumin the the skillet. Allow to cook over medium, at a low boil/simmer for about 10 minutes.
- Remove from heat and allow to cool slightly.
- Meanwhile, make the cheese sauce by melting butter or heating oil in a pot large enough to hold at least a quart.
- Add the flour to the fat to make a roux. Then add the milk and bring it to simmer, allowing the milk to thicken.
- Once it thickens, add the cheese.
- To assemble the enchiladas, spread about 1 tablespoon of BBQ sauce and 1/8th of the filling on each tortilla. Roll them up and place them seam side down in a cake pan.
- Pour the cheese sauce over top and place the assembled pan in the oven at 325*F for 30 minutes.
Serve with rice, chips and/or a veggie.