Enchiladas

FILLING INGREDIENTS
2 cups roasted Sweet Potatoes
1 Can black beans
2 cups spinach
1/2 cup diced purple onion
1/2 Red Pepper sliced
1 cup grated cheese
1 can diced chillies
1/2 jalapeño sliced and minced
2 garlic cloves, minced
1 lime
1/2 tsp cumin
1.2 tsp chilli powered
1/4 tsp cayenne
Dash of cinnamon
1 cup grated cheese
1 cup of shredded cooked chicken
Salt and Pep

Enchilada Sauce Ingredients (Recipe from Cookie&Kate)
3 tbsp grapeseed oil
3 tbsp flour
1 tbsp chilli powder
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp salt
Pinch of cinnamon
2 tbsp tomato paste
2 cups broth
1 tsp apple cider vinegar
Pepper

Queso Sauce
1 1/2 tbsp butter
2 tbsp diced onion
2 minced garlic cloves
1/2 jalapeno diced
1 1/2 cups milk
1 tbsp canned chillies
1 heaping tbsp flour
1 tsp mustard powder
1 tsp chilli powder
8oz cheddar
4 oz Monterey Jack
Salt and pep to taste

Toppings
1 cup grated cheese
Diced red onion
Sour Cream
Guacamole
Pickled Cabbage
Pumpkin seeds
Salsa
Feta

STEPS

Warm Tortillas in a 250F oven.

For enchilada sauce, measure out all ingredients to nearby and ready to rock and roll. Heat oil over medium heat until it is able to move freely around the pot. Add flour and spices and whisk for about 1 minute. Add tomato paste, still whisking, and then slowly pour in the broth. Raise heat to medium-high to bring to simmer and cook, whisking frequently until sauce has thickened. Remove from heat and add vinegar and pepper. Taste to see if more salt needs to join the party.

Heat pan drizzled with oil over medium heat. Add Onion and cook until slightly translucent, add garlic, peppers, jalapeños. Cook for about 3 minutes. Add spices and cook until fragrant. Lower heat and add spinach and black beans until spinach is wilted.

Remove from heat and add a good drizzle half of enchilada sauce, chillies, the juice from half a lime, chicken, and cheese. Mix well and set aside.

For Queso, heat butter over medium heat. Add onion, garlic, jalapeño. Cook until fragrant. Add chillies, mustard powder, chilli powder, whisk. Whisk in flour and cook until color slightly deepens. Whisk in milk and bring mixture to a boil, whisking constantly. Once it starts to froth, turn the heat off. Stir in cheese gradually, until nice and ooey gooey and delicious.

Remove tortillas from oven and keep warm with a clean dishcloth.

Preheat oven to 350F

To Build!

Spread 1/2 cup of enchilada sauce on the bottom of a large casserole dish (9 x 13”) Grab a tortilla and spread about 1/2 cup of filling down the center, wrap by folding top and bottom inward, followed by each side. Lay seam side down in sauce coated dish. Repeat with remaining tortillas. When done, spread half of queso over top. Followed by remaining enchilada sauce, and topped with grated cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 or until bubbly and golden. Top with desired toppings and let heaven seduce you in the enchilada form.