Things You’ll Need:
- ENCHILADA SAUCE
- 8 oz no salt added tomato sauce
- 1 can diced green chilies or about 1/2 cup salsa, if desired
- 1 1/2 tbs chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbs corn starch
- 1 1/2 C water
- ENCHILADA FILLING
- Some suggestions: turkey, chicken, steak, ground beef, onion, cheese, beans, refried beans, rice, corn, tofu, or a combination of any number of these things
- flour tortillas
- sour cream for garnish, if desired
Combine all sauce ingredients in a small saucepan. Preheat oven to 400 F
Allow the sauce to cool somewhat before preparing the enchiladas.
Place your cooled sauce in a pie pan or similar pan so that you can coat your tortillas properly. You’ll also want to put enchilada sauce on the bottom of the pan in which to intend to bake your enchiladas, to prevent them from sticking too much.
Dip each tortilla in the sauce and coat completely. Place the saucy tortilla in your baking pan and fill it with turkey, chicken, rice, beans, refried beans, onions, cheese or whatever. Be careful not to overfill the tortilla.
Fold over the tortilla and turn it over so that it will stay folded. Repeat until you run out of room in the pan, have used up all your ingredients or you have the desired number of enchiladas prepared.
Pour any remaining enchilada sauce on top of the enchiladas in the pan. Sprinkle with cheese, if desired.
Bake at 400 F until heated through…about 30 minutes.
- I’m using leftover Thanksgiving turkey to fill my enchiladas today. I will probably add some leftover red beans and rice from a previous meal as well.
- The sauce can also be used for a variety of other Mexican dishes.
- Serve with Mexican rice, cornbread, spoonbread or tortilla chips.
- This makes a great pot luck or take-along dish.
- These can be made ahead of time and kept in the fridge for a couple of days until you need it for a quick week-night dinner. You can also freeze some prepared enchiladas. Simply thaw then bake until heated through.