Enchiladas are ‘the best’. Even at 17 I knew I could change a recipe and make it the way I like it. For some reason I never liked enchiladas. It turned out that it was the corn tortilla. I switched it to flour tortillas and started making it my signature dish. When people would say that they really liked my enchiladas I’d say, with a big mile on my face, “It’s with flour tortillas”. Then the person would look back at their plate and say “Ohhhh” as if that was ‘it’ and a great revelation. It made me feel good anyway.
Now I have changed it again because I use whole wheat tortillas. There is a homemade enchilada sauce too but feel free to buy the canned sauce if you would prefer. The Mexican flavors are all here and they are delicious.
1-1/2 pounds tomatoes, peeled and finely diced.
Directions are below on how to peel tomatoes.
2 Tablespoons oil
2 Tablespoons flour
2 Tablespoons chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 cups water
1 can (8 oz) tomato paste
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 package (12) whole Wheat flour tortillas
8 oz. bag of 'grated' vegan cheddar cheese
12 oz. package of meatless ground beef
1 can corn
I make the enchilada sauce first.
Taking the skin off of the tomatoes:
Bring water to a boil in a large sauce pan.
When the water boils dunk in all of the tomatoes and leave for about 1 minute. The skin splits and makes it easy to peel the tomatoes (as in the photo above)
Remove the tomatoes and let cool so you can handle them.
Take off the skin and cut in half.
Cut out the little stem area and dice.
Make a roux:
In a large sauce pan put in the oil and get hot.
Add the flour and stir into the oil and cook on low for 2 minutes to get the flour taste out of the sauce.
Add the 2 Tablespoons chili powder and stir in well.
Cook for about 2 minutes.
Add the tomato sauce and water and stir well.
Bring to a boil and then turn down to a simmer.
Add the prepared tomatoes and the 5 spices and seasonings.
Heat through and cook for about 20 minutes, crushing down the tomatoes with a potato masher every 5 minutes.
Remove from heat and set aside.
In a glass casserole dish put a little bit of the sauce in the bottom. No greasing necessary.
Now I make an assembly line for putting the enchiladas together.
On the counter lay out all 12 tortillas so that they overlap just a little.
Sprinkle a little of the vegan ground 'meat' down the center of each tortilla.
I divide the each ingredient into 12 piles on a large plate for quick assembly (see my photo below).
Hold some of the cheese aside for sprinkling over the top of the rolled enchiladas.
Sprinkle a little of the cheddar cheese down the center of each tortilla.
Sprinkle a liittle corn down the center of each tortilla.
Start to roll up each tortilla by folding the tortilla over on top of the filling and then pulling back a bit to make a tight fit. Then complete the roll.
Lay in your prepared casserole dish at one end.
Fill in your dish until it is full.
I did three casserole with 4 tortillas each (see my photo below).
When the casserole or casseroles are full pour the enchilada sauce over the tops, dividing the sauce equally between the dishes. I use a ladle.
Sprinkle the rest of the cheese over the top of the sauce.
At this point you can freeze the casseroles according to my directions in the article at
IF BAKING NOW:
Put in a preheated oven at 350° and bake for 30 minutes.
Serve and enjoy.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
The night of serving -
Put in a preheated oven at 350° and bake for 40 minutes.
Serve and enjoy.
Click here for the History of Enchiladas.