Bean & Cheese Enchiladas with Red Sauce


1 (28-oz.) can diced tomatoes
3 T. flour
1 cup water
1-2 TBSP chili powder
2 tsp. sugar
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. cocoa powder
1/4 tsp. cumin
1/8 tsp. garlic powder
1 tsp. cilantro (fresh if available)

1 sweet onion, finely diced
1 can refried beans, thinned with a little milk or chicken broth
3 cups jack or Colby jack cheese, shredded
12 flour tortillas

In blender or food processor, blend tomatoes and flour until smooth. Pour into medium saucepan. Add water, chili powder, sugar, salt, onion powder, cocoa powder, cumin, garlic powder, and cilantro. Bring to simmer, stirring constantly, until desired consistency. Remove from heat.

Heat oven to 350°. Grease a 9 x 13 baking dish. Pour 1/2 cup red sauce into dish and coat bottom. In assembly-line fashion, place tortillas, beans, red sauce, onions, cheese, and then pan in order on workspace. Place a tortilla on a plate, spread a spoonful of beans down the center of tortilla, ladle some red sauce on beans, sprinkle with onions, then cheese, roll up tortilla, and place in baking dish. Continue until baking dish is full, or tortillas are gone. Take remaining red sauce and spread over top of enchiladas. Top with remaining cheese and Bake for 20 minutes or until cheese is melted. Serve with sour cream and salsa.

*****
I have been looking for years for a good authentic red sauce for enchiladas. I recently came across this recipe at Taste of Blue Sky- a fantastic recipe blog with lots of great recipes that are low in additives. The sauce is easy to make and has just the right amount of kick.

I prefer the bean and cheese enchiladas and my husband enjoys shredded chicken mixed in the red sauce with some Spanish rice. Both make great leftovers.

7 comments:

loveweims said...

I love your BLOG! Your creations are fabulous--I am starting to cut out more and more "processed" foods and have begun to feel so much better. Take care and I'll be reading and cooking. Shauna in NC

Brown Familly said...

I have really been enjoying the recipes on your blog! Thanks, it is nice to similar cooking desires with someone with fabulous cooking ideas. How do you make your Spanish rice if not making the shredded chicken?

Emily said...

Thanks, you are too kind!

My favorite Spanish rice is made with the shredded chicken. But if I'm making it alone I haven't found a favorite yet. I usually saute some minced onions and garlic in olive oil, then bring two cups of chicken broth to a boil, then add one cup of long grain rice and some taco seasoning. Then cover and cook on low for 18-20 minutes.

If I'm making Enchilada's at the same time, then I'll add a few tablespoons of the red sauce to the chicken broth.

This is my favorite so far but I know it has room for improvement. Let me know if you find a favorite, I'm open for ideas.

Thanks, Emily

Anonymous said...

Hi Emily,
I just cooked these enchiladas for dinner. They were a hit! Thanks for the recipe. I'd made enchiladas before but I'd never put the diced tomatoes in the blender with flour for the sauce. I liked the flavour of the sauce with the spices you say to add.
I aspire to be more efficient like you and do more preparation ahead of time.
Gail

Emily said...

Hi Gail, Thanks for the feedback on the enchiladas! I'm thrilled to hear they were a hit, isn't it challenging to find dinner ideas that everyone likes?

Thanks for stopping by and visiting by blog. Have a good evening, Emily

Lindy said...

I absolutely love your Blog! I have had headaches for years and got tired of going to doctors to find a solution. I didn't want to just take drugs to cover up my symptoms. Anyways, I figured out this past summer that MSG (free glutamate) was the culprit. I'm only 20 and haven't had a ton of experience cooking, but your blog has seriously helped me out so so much! (especially while I'm trying to cook from scratch in college) I'm going to try this recipe tonight for my family before I go back home after break. Thank you for helping to make my food journey a fun adventure instead of an MSG battle.

Emily said...

Hi Lindy,
Thanks for stopping by and for your kind comment. I started reacting when I was 17 and went off to college unaware of the reason for all my stomach pain and TOTALLY unprepared on how to cook.

I'm so glad you have found the reason for your headaches (MSG gives my husband headaches too). Feel free to ask any questions, I'm happy to help.

Emily