The highlight of these enchiladas is the sauce! Once you make your own sauce, going back to the canned variety should no longer be an option. What makes this sauce great is that the extra virgin olive oils already come with the chili flavors. Baklouti Chili olive oil gives the sauce a nice heat with a fresh chili pepper taste while the chipotle olive oil adds a subtle smokiness. If you like spice, by all means use only Baklouti chili olive oil! Feel free to double the sauce recipe when more is needed. Filling is pretty simple and can be made with or without meat.
What you’ll need:
Sauce:
1 tablespoon Baklouti chili extra virgin olive oil
2 tablespoons Chipotle extra virgin olive oil
3 tablespoons all-purpose, unbleached flour
1 8 oz. can of Muir Glen organic tomato sauce
1 1/2 cup vegetable stock
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon sea salt or to taste
Enchiladas:
1 green pepper, chopped small
1 red pepper, chopped small
1 small red onion, chopped fine
1 15 oz. can black beans, drained
1 lb. ground turkey or beef (optional)
1 teaspoon garlic power
1 teaspoon cumin
1/2 teaspoon salt
6 – 7 flour tortillas
1 1/2 cup Mexican cheese blend
Here’s how:
Sauce:
In a small sauce pan, heat the Baklouti chili and chipotle olive oils on medium heat. Whisk in the flour, garlic, cumin, paprika, oregano and sea salt. Allow it to slightly bubble and cook for about 2 minutes. Then whisk in the tomato sauce, and then the vegetable stock until the sauce thickens. If needed, add more salt to taste. There you have it. Enchilada sauce!
Enchilada filling:
Heat olive oil in a large pan. Brown ground meat with the onions and peppers while adding the garlic powder and salt. Drain the fat from the cooked meat. Mix in the black beans and cumin.
Enchiladas:
Preheat oven to 375°F. Pour about 1/3 cup of the enchilada sauce in a 9 x 13 inch baking dish and spread until the bottom is coated. Grab a flour tortilla and place some of the filling (about 1/2 cup) on to the tortilla. Then wrap one side of the tortilla over the other side. Place the seam side down on to the baking dish. Continue with the rest of the tortillas. Pour the enchilada sauce evenly over the wrapped tortillas allowing the edges to peak out. Then sprinkle on the cheese. Bake it in the oven for about 20 minutes until cheese is melted and golden brown. Remove it from the oven and allow it to cool for about 5 minutes. Garnish with cilantro. Enjoy!