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.