Makes 16 enchiladas, enough for 5-8 servings
It took me many attempts to capture the flavor of the enchiladas I remember from growing up in Southern California. These aren't gooey like cheese enchiladas--they are lighter and fresher.
Make the enchilada sauce: sauté the onion and garlic in olive oil in a large skillet or medium-large nonstick sauce pan.
- 1 Tablespoon olive oil
- 1 large onion, chopped (2 cups)
- 4 cloves garlic, chopped
Add following ingredients. Simmer uncovered 15 minutes
- 4 cups canned tomato sauce
- 1.5 cups vegetable broth
- 2 Tablespoons chili powder
- 2 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1/4 teaspoon black pepper
While the sauce is simmering, sauté the onion and peppers in 1 Tablespoon olive or canola oil in large skillet for about 10 minutes.
- 1 medium onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
Add and stir until everything is mixed together.
- 1 cup corn (cook it briefly in microwaved if it’s frozen)
- 2 cups cooked rice, quinoa, or a combination
- 1 teaspoon chili powder
- 1 teaspoon smoked pimenton (Spanish chili powder; if you don’t have this, you can use sweet paprika)
- About 1 cup grated (4 oz.) vegan cheddar cheese
Pour a thin layer of the enchilada sauce in a 9” x 13” pan and a 9” square pan (metal or glass).
Warm each tortilla in the microwave or by dipping into the enchilada sauce
- 16 corn tortillas
Roll 1/16th of the filling into each of the 16 tortillas. Lay them next to each other in the pans.
When all are rolled up, pour the remaining enchilada sauce
- More vegan cheddar cheese (another 4 oz.)
Bake in oven at 375 degrees for 20-25 minutes or until bubbly. Use broiler at end for a couple of minutes if the top isn’t browned or crispy enough.